Bullfrog Roasted Chestnut

Name: Bullfrog Roasted Chestnut
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Bullfrog; 12 chestnut; a little green pepper; Some Red chili; Several Garlic cloves; Several Sliced ginger; 1 spoon Soy sauce; 1 tablespoon Cooking Wine; 3 pcs crystal sugar; Several Salt and pepper

by Ball doll

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

It's the season to eat chestnut again. Chestnut is the "king of dried fruits". It nourishes the kidney and invigorates the spleen. It has a good taste and is a favorite for all ages! Luotian County, Hubei Province, is rich in chestnuts. I bought "selenium-enriched chestnuts". Today I will cook Chinese chestnut roasted bullfrogs, my favorite home-cooked dish when I was a child. "

Bullfrog Roasted Chestnut

1. Prepare the ingredients, marinate the bullfrog with salt and pepper and cooking wine for two hours, the time to marinate the chestnut, and treat the chestnut shell

2. Wash the chestnuts and cut them vertically with a knife (remember to be careful, I cut my fingers to bleed today) Put water in the pot and boil, put the cut chestnuts in the pot and cook for 3 minutes

3. Peeling chestnuts is an extremely test of patience. Peel the boiled chestnuts and put them on a plate!

4. The marinated bullfrogs are coated with cornstarch and fried in a frying pan until they are golden and discolored. Remove and set aside

5. Pour out the oil in the frying pan and leave a little bit of oil to saute the ginger garlic chili

6. Pour cooking wine, dark soy sauce, light soy sauce, rock sugar in the pot, then add boiling water, add chestnuts and bullfrogs and stew until the water is about to dry