Simmered Frog with Bitter Gourd
A classic Cantonese soup that balances bitter and savory, featuring tender frog and melt-in-your-mouth bitter gourd in a light, flavorful broth. Perfect for summer refreshment.
Ingredients
9 items- Frog (cleaned) 500 g
- Bitter gourd (bitter melon) 1 medium (about 300 g)
- Ginger 3 slices
- Green onion 2 stalks
- Cooking wine 1 tbsp
- Salt 1 tsp
- White pepper pinch
- Vegetable oil 1 tbsp
- Broth or water 4 cups (1 L)
Nutrition
Steps （8 steps）
Rinse frog pieces, marinate with cooking wine and ginger for 10 minutes to remove gaminess.
Cut bitter gourd into half-moons, soak in salted water for 15 minutes to reduce bitterness.
Blanch marinated frog in boiling water for 30 seconds until surface turns white, drain and set aside.
Heat oil in a pot over medium heat, sauté ginger and scallion for 30 seconds until fragrant.
Add bitter gourd, stir-fry for 2 minutes until slightly softened and translucent.
Pour in broth, bring to a boil then reduce to low heat, cover and simmer for 8 minutes until bitter gourd is tender.
Add blanched frog pieces, cook over medium heat for 3-4 minutes, skimming off any foam, until frog is cooked through.
Season with salt and white pepper, stir well. Transfer to serving bowl and garnish with chopped scallions.
Tips
To reduce bitterness, soak bitter gourd longer or blanch it briefly. Do not overcook frog to keep it tender.
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