Bullfrog in stone pot
Overview
Bullfrog is a popular delicacy that is high in protein, low in fat, very low in cholesterol and delicious. The stone pot method is also very popular. Therefore, this dish can really be included in family banquets. Spicy and mellow, drink it with the wine and enjoy it heartily.
Tags
Ingredients
Steps
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Wash the bullfrog and cut into pieces,
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Put in a bowl, add a little salt and pepper, mix well and marinate for 15 minutes.
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Coat the marinated bullfrog in a thin layer of cornstarch, then shake off the excess flour,
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Add more oil to the pot and when it is 70% hot, deep-fry the flour-coated bullfrog until golden, then remove and drain.
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Remove the cloves from the garlic and cut into two.
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Cut the coriander and green onion into sections; slice the ginger,
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Cut green onions into strips and set aside.
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Heat the pot, add an appropriate amount of oil, fry the garlic cloves until fragrant, then add the green onion and stir-fry until soft, then pour it into a stone pot and spread it on the bottom. If you don’t have a stone pot, you can also use an ordinary small iron pot with two ears.
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Add a little oil to the pot, add onions, ginger, dried chili peppers, Sichuan peppercorns and garlic and sauté until fragrant. Add a tablespoon of Sichuan chili sauce or garlic chili sauce to the pan and stir-fry until fragrant. Add appropriate amount of cooking wine, light soy sauce, sugar, and a little salt to taste.
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Add the fried bullfrog and quickly stir-fry evenly.
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Pour the fried bullfrog into a stone pot covered with onions and vegetables, add half a cup of beer, heat the stone pot until the beer juice thickens, and serve. Sprinkle chopped coriander on top to add flavor.
