Pickle Bullfrog

Name: Pickle Bullfrog
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Bullfrog; 200g Broth; 150g Cucumber; 80g Pickled peppers; 25g Egg white; 20g Pickled pepper water; 10g starch; 10g Cooking Wine; 5g Oyster sauce; 5g Soy sauce; 2g salt; 1g Chicken Bouillon Powder

by Good baking ~ teaching service of steaming and baking

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

❤Fang Tai Food Class 👉 7th Road‼ ️Pickled Pepper Bullfrog🐸
Bullfrog🍖 is full of salty fragrance💨, tender and smooth meat🍖, wrapped in a little pickled pepper🌶️ sour and refreshing, if you want to eat it, let’s try it😋"

Pickle Bullfrog

1. 🍲Main ingredients 🍲Bullfrogs: 2; broth: 200g; cucumber: 150g; pickled peppers: 80g; egg clear: 25g; pickled pepper water: 20g; starch: 10g; cooking wine: 10g; fuel consumption 🍯: 5g; salt: 2g; soy sauce: 5g; chicken essence: 1g;

2. Wash and cut the bullfrogs into small pieces, use salt, starch, fuel consumption, soy sauce, and egg whites, and marinate for 20 minutes.

3. Bullfrog 🍖little water 💦 into the pot 🍳, deep-fried until 💥 half-cooked, remove 🥄 and set aside🍽

4. Leave a little oil in the pot, add the green onions, ginger, and garlic to fry until fragrant. Add in the pickled pepper water, stock, and pickled peppers. Cook until the soup has changed color and then add chicken essence, cooking wine, oil consumption, seasoning 〰️