12 canned abalones
100g mandarin fish meat
250g rape leaves
4 egg whites
Bone the mandarin fish and mash it. Shred and saute the rape leaves.
Stew the abalones in chicken soup stock for five minutes, force the two sides of each abalone apart to form the "fore legs of the toad", score each head, and stuff the cut with mashed fish to form the "mouth of the toad", stick two peas in the mashed fish to form the "eyes".
Steam the "toads" over a high heat for 5 minutes, transfer to a plate, outline the "toad" shells with rape leaf shreds.
Boil chicken and duck stock with seasonings, thicken, sprinkle over the "toad" abalones.