Grilled bullfrog with garlic

Overview

This is another very delicious dish. Enjoy the delicious taste on your tongue. It's not easy to buy bullfrogs this season. We buy them in supermarkets, which are often out of stock. Once you buy them, you don't know if they will be available next time. So every time I see it, I buy it. There are just a few frog legs. I want to eat this kind of flavor, and I also want to eat that kind of flavor. I have been thinking about it for a long time. Simply combine the food you want to eat into one, and you can satisfy several needs of your tongue at one time. Fortunately, the three flavors not only do not conflict with each other, but also complement each other. Bullfrog is delicious no matter how you cook it. My husband mistakenly ate garlic cubes for frog legs several times, and then angrily said that I knew the essence of restaurant cooking and was so good at counterfeiting that I passed off garlic cubes as frog legs. Haha. Isn't garlic granulated like frog leg meat? Alas! Every time I eat a bullfrog, it's not enough. I just wish the bullfrog parents had fewer legs~~ A bullfrog should have eight legs, and all of them would jump into my mouth! !

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• summer recipes
• banquet dishes
• lunch
• bullfrog
• chicken powder
• cooking wine
• dried sichuan peppercorns
• fennel
• five spice powder
• green onions
• light soy sauce
• lilac
• old soy sauce
• star anise
• garlic
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 There is no need to peel the bullfrog to clean it. Clean the internal organs. Apply salt to the skin of the bullfrog to kill the mucus on the skin. Then rinse it with clean water

   

2. 2 Cut the washed bullfrog into small pieces, wash and drain, marinate with cooking wine, salt and pepper for 10 minutes.

   

3. 3 Peel the garlic and mince the ginger

   

4. 4 Cut off the green onions and prepare the spices: 2 star anise, 2 cloves, appropriate amount of fennel, a handful of dried Sichuan peppercorns,

   

5. 5 Wash and cut onions into cubes

   

6. 6 Heat oil in a pan

   

7. 7 When the oil is 70% hot, add whole garlic cubes and sauté until fragrant. Fry the garlic cubes until they are slightly golden. Add in minced ginger, spices, and peppercorns and stir-fry until fragrant.

   

8. 8 Add bullfrog and stir-fry,

   

9. 9 Add some five-spice powder, cover the pot and simmer for 5 minutes,

   

10. 10 Add the onion, add a spoonful of light soy sauce, a spoonful of dark soy sauce, appropriate amount of salt and stir-fry until the onion softens and becomes fragrant

    

11. 11 Add the onion, add a spoonful of light soy sauce, a spoonful of dark soy sauce, appropriate amount of salt and stir-fry until the onion softens and becomes fragrant

    

12. 12 When the sauce is reduced over high heat, add green pepper cubes and chicken powder, stir-fry evenly and serve