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Ingredients
US|METRIC
4 SERVINGS
- 8 frog legs
- 4 blue crabs (Alabama, cut in half and cleaned)
- 12 heads shrimp (on Bayou La Batre, shells removed with tails on)
- 4 snapper (Alabama Gulf, jowls)
- 2 cups noodles (pig skin, blanched, see instructions)
- 12 wood ear mushrooms
- 1 cup lily flowers (hydrated)
- 1 Tbsp. ginger (fine dice)
- 1 Tbsp. garlic (fine dice)
- 4 cups tatsoi
- 8 cups pork stock (clarified)
- 12 Thai chilies
- 1/2 garlic clove
- 2 Tbsp. salt
- 4 Tbsp. brown sugar
- 1/2 cup black vinegar
- 1 cup salt (Kosher, coarse)
- 1/2 cup sugar
- 2 Tbsp. dried chili flakes
- scallions (Julienne, for garnish, optional)
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