Roasted Bullfrog with Garlic

Name: Roasted Bullfrog with Garlic
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 Bullfrog; 1 piece pepper; 1 tablespoon salt; 5g Fennel; 2 pcs star anise; 2 pieces Green onions; 1 piece ginger; 2 tablespoons Cooking Wine; 1 tablespoon Five spice powder; 4 clove; 2 heads garlic; 2 tablespoons Soy sauce; 3 tablespoons Vegetable oil

by Heart clear as water and pale as clouds

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

This is another very delicious dish, which carries through the deliciousness on the tip of the tongue to the end. It’s not easy to buy bullfrogs this season. I buy them at the supermarket and they are often out of stock. I don’t know if I can buy them again after I buy them once. So every time I see it, I will buy it, just a few frog legs, and I want to eat this kind of taste, and I want to eat that kind of taste, after all my thoughts and thoughts. Simply combine what you want to eat into one, and you can meet 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. Bullfrogs are delicious no matter how you cook them. My husband mistakenly ate garlic granules for frog legs several times, and then said angrily that I was so impressed with the essence of restaurant cooking, it was too fake and shoddy, so he used garlic granules to pretend to be frog legs. Haha. Isn’t garlic diced just like frog legs? Ugh! Every time I eat bullfrogs, I don’t think I can eat enough. I only hate that bullfrog parents will have fewer legs. There should be a bullfrog with eight legs. !

Roasted Bullfrog with Garlic

1. The bullfrog does not need to be peeled to clean, clean the internal organs, use salt on the bullfrog's epidermis to kill the mucus of the epidermis, and then wash it again with water

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

3. Peel garlic, mince ginger

4. Cut the scallions and prepare the spices: 2 star anise, 2 cloves, appropriate amount of fennel, and a handful of dried pepper

5. Wash the onion and cut into pieces

6. Put oil in the pot to heat up

7. When the oil is 70% hot, put the whole garlic granules in and sauté until the garlic granules are fry a little golden. Pour in the ground ginger and spices, and stir fry the peppercorns until they have a fragrance.

8. Add the bullfrog and stir fry

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

10. Put in onions, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, and sauté some salt until the onions are soft and fragrant.

11. Add a small amount of water and cover the lid for 10 minutes

12. Put the green pepper cubes and chicken powder into the pan before putting the sauce on high heat, stir fry evenly and start the pan evenly

Tips:
1. Bullfrogs must be killed fresh and live. If the hawkers kill them in the market, they must be cooked within one hour after buying them home, otherwise the meat quality will become old and affect the taste;
2. Don't copy the bullfrog frequently during the process of adding water and simmering. If you copy it too frequently, the bullfrog's meat will fall off.