Sautéed Bullfrog
Overview
How to cook Sautéed Bullfrog at home
Tags
Ingredients
Steps
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Take 2 bullfrogs, cut off their heads, peel off their skin and remove all their internal organs. After washing, chop off the bullfrog's toes, chop into pieces and put them in a bowl. Add appropriate amount of salt to the bowl, pickle and marinate for 10 minutes. After 10 minutes, add appropriate amount of cornstarch and mix well.
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Appropriate amounts of small green and red peppers, cut into pepper sections respectively and set aside.
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Heat the pot until it is red, remove the oil from the pot, then add more cold oil, heat it to high temperature, add the bullfrog, fry until the bullfrog changes color, then pour it out quickly, the time should not be too long.
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Remove oil from the pot, add ginger slices, garlic slices, bean paste and spicy bean paste, stir-fry over low heat until fragrant. After sautéing until fragrant, add 1 tablespoon of stock, an appropriate amount of dark soy sauce and white pepper and stir well, then add the bullfrog and stir-fry over high heat. After stir-frying, add green and red pepper segments, stir-fry evenly, then add appropriate amount of chicken essence, stir-fry over high heat until the green and red peppers are broken, and then serve.
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Finished product pictures
