Glutton Frog
1.
Prepare materials.
2.
The bullfrog is slaughtered, cleaned, and cut into small pieces. Set aside.
3.
Moisten the cut bullfrogs with starch, salt, and monosodium glutamate, and marinate for 5 minutes.
4.
Prepare a pot of boiling water. Blanch the marinated bullfrogs.
5.
Peel the loofah and cut into strips 4 cm long, 2 cm wide and 1 cm thick.
6.
Prepare pickled peppers.
7.
Cut garlic cloves, ginger, and green onions into sections.
8.
Add oil to the pot and heat until 70% hot, then add garlic cloves, ginger, and green onions, and stir fragrant over medium heat.
9.
Add the bean paste, pickled peppers, dried chili, and Chinese pepper and sauté on medium heat for 1 minute. Add sugar, cooking wine, and chicken essence and sauté on low heat for about 3 minutes.
10.
Add the fresh soup to a boil, put the loofah and bullfrog on a low heat and cook for later use.
11.
Put the oil in a separate pot and fry the pepper and chili one by one to get the fragrance.
12.
Pour hot oil on the fried bullfrog.
Tips:
1. The slaughtered bullfrogs are best marinated with cooking wine to better taste and remove the fishy smell.
2. When buying bullfrogs, you can ask the stall owner to help peel them and slaughter them. This can save a lot of things.
3. Bullfrog oil is more fragrant than blanched water, but in order to eat less oil, I still blanch it.
4. Bullfrog meat should not be marinated for a long time, just marinate for 5 minutes.
