- 500g frogs
- 300g luffa
- 100g green bean sprouts
- 3 ginger slices
1. Since luffa contains Vitamin B and Vitamin C, do not cook too long to prevent the loss of vitamin C.
2. If you worry about the frog’s taste, add 2-3 more ginger slices and 2 garlic cloves to totally remove the bad taste.
Cut off frogs’ heads and remove skin and internal organs. Wash and clean, cut into small pieces.
Peel and cut luffa into chunks. Wash and clean green bean sprouts.
Add water into a stewpot and bring it to a boil. Add all ingredients and cook for 30 minutes over medium heat. Season with salt.