Golden Soup Bullfrog Claypot
1.
Wash all the garnishes, and the bullfrogs are ready for use. I use big scissors to fix it.
2.
Marinate the bullfrog with cooking wine for ten minutes, then coat with cornstarch and ginger slices
3.
Season with fresh chicken juice and marinate for 10 minutes, I squeeze it three times
4.
Mix well and marinate for flavor
5.
While marinating, cut the side dish into sections
6.
Put a thin layer of oil in the pan and fry on medium and low heat until the bullfrogs are golden on both sides. I fry the same part at the same time, which is convenient to judge the degree of rawness
7.
Fry the body of the bullfrog again, and remove all of it.
8.
Pour a little more oil, medium heat, sauté the garlic and the onions, stir fry until the onions are all soft and fragrant
9.
Add the green pepper juice and a large bowl of water, flush with the onions, boil the water, add the thick scallops, and add the Totole chicken sauce to taste
10.
When the soup is boiled, add the fried bullfrogs and cook for two minutes. Don’t cook for too long. The meat will shrink.
11.
The golden soup bullfrog is complete, a pot of food is enough for two people, and a bowl of rice is added.
Tips:
A variety of sauces are the artifacts of the kitchen chef. Red and green peppers are also a must-have artifact for taking pictures. Remember to heat the pan with cold oil when you stir fry, and just keep it on medium to low heat.
