Sauerkraut Bullfrog

Overview

There are many ways to eat bullfrog, braised in braise, salt and pepper, dry pot...but have you ever eaten bullfrog with pickled vegetables? As delicious as pickled fish! I have cooked bullfrog with sauerkraut several times. At first, I wanted the bullfrog to be tender and tender. The old man said that the bullfrog could not be chewed because of the short cooking time. Later, I cooked the bullfrog until it was chewable and then added sauerkraut, which suited my family's taste. However, in this case, the bullfrog meat will be a bit loose and dry, so it is recommended to marinate and sizing the bullfrog with egg white, starch, salt, sugar, cooking wine, and pepper, and then cook it to your liking. What needs to be noted here is that there may be parasites in the bullfrog. It is best to cook it at 100℃ for 10 minutes. Do not pursue safety risks due to the pursuit of tenderness. Similarly, my elderly people don't like spicy food, so I only put 3 dried red peppers for fun. If you like spicy food, you can add some yellow lantern chili sauce. Firstly, it will increase the spiciness, and secondly, the soup will look better. In addition, we don’t like too much oil, so we don’t add minced peppercorns and garlic and pour hot oil over it at the end. If you like, doing so will enhance the aroma of the ingredients.

Tags

• hot dishes
• home cooking
• preparing meals
• lunch
• dinner
• bullfrog
• cooking wine
• dried red pepper
• edible oil
• garlic
• mung bean sprouts
• onions
• sauerkraut
• sugar
• white vinegar
• ginger slices
• green onions
• salt

Ingredients

Steps

1. 1 Wash the bullfrog and cut it into large pieces, add salt, sugar and cooking wine, mix well and marinate for half an hour. It would be better if you add an egg white and 1 tablespoon of starch. Add pepper according to personal taste.

   

2. 2 Put the green onion knot of 1 green onion and 3 slices of ginger into the rice cooker, add plenty of water, bring to a boil and cook for half an hour, or until it is as soft and hard as you like.

   

3. 3 Boil a pot of water, add the mung bean sprouts to the boil, scoop them up, and place them at the bottom of the soup bowl.

   

4. 4 Chop the onion, garlic, remaining green onion and ginger into mince, heat the pan and add oil, add the onion, ginger, garlic and minced onion and stir-fry until fragrant, then add the pickled cabbage and stir-fry for a while.

   

5. 5 Pour the cooked bullfrog and soup into the pot, cover and bring to a boil. Since sauerkraut and bullfrog already contain salt, no more salt was added.

   

6. 6 After boiling, skim off the foam, taste and adjust according to your own taste. I felt it wasn't sour enough, so I added 1 tablespoon of white vinegar.

   

7. 7 Pour into a soup bowl lined with bean sprouts and sprinkle with chopped green onion.