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Cantonese Afternoon Sun-Cooked Leg Whiz Recipe

Ingredients

3 scrambled eggs

3 ounces gray sea pork with meat, drained and finely chopped

1 2/3 cups water

8 ounces beef shiitake mushrooms, sliced

4 prawns, peeled and deveined with tails attached

2 carrots, precooked

2 jalapeno peppers, unpelled and diced

salt and pepper to taste

Directions

Place all contents of a 2 quart dish in the freezer. When ready to use, place all the frozen squeezed ingredients into the dish and mix well. Remove from freezer.

Pour from freezer oven about 1/2 cup of the frothy liquid from the frozen cream into the prepared pot. Then add cooked pork, 8 large carrots, jalapeno peppers and salt and 5 tablespoons freshly ground black pepper. Bring to a boil; reduce heat, cover and simmer for 1 hour. In the refrigerator, keep warm.