Bullfrog in sour soup
Overview
Last week, there was an unfounded Weibo trending search claiming that the market would ban the sale of bullfrogs (the rumor has been debunked). In addition, netizens who have been at home for more than a month have indeed rarely seen bullfrogs in their recent impressions. For a while, the Internet was full of grief, and they all said that I am now more sad than the bullfrog in the pot. Since bullfrogs were introduced to my country from Cuba in 1959, the large-scale promotion of breeding in the 1990s has made bullfrogs an important and famous aquatic product in my country's aquaculture. Although bullfrog may not look good in appearance, bullfrog meat is delicious and a high-protein, low-fat, and low-cholesterol health food. At the same time, bullfrog meat also has high medicinal value. It is mild in nature, sweet in taste, and has nourishing and detoxifying effects.
Tags
Ingredients
Steps
-
Wash the fresh bullfrog you buy and cut it into pieces (the shop owner can do the peeling, cutting and other processes for you).
-
Add ginger slices, cooking wine, cornstarch, and white pepper, mix well, and marinate for more than 10 minutes.
-
During this time, you can wash the vegetable ingredients, cut the lettuce into strips, remove the roots of the enoki mushrooms, cut the millet and pepper into rings, and cut the pickles into small sections.
-
Heat oil in a pan, first add garlic and ginger and saute until fragrant, then add bullfrog cubes and stir-fry for a while, then add millet pepper and pickled pepper and stir-fry again.
-
Pour in an appropriate amount of stock (for the lazy version, you can use ready-made sour soup bags) and white vinegar, bring to a boil, and add lettuce, pickles, enoki mushrooms, and bean sprouts in order according to the degree of ripeness.
-
After boiling, add salt to taste, remove and serve on a plate.
