Roasted Bullfrog with Garlic

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

by Heart clear as water and pale as clouds

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

This is another very delicious dish. Follow the deliciousness on the tip of your tongue to the end. It's not easy to buy bullfrogs this season. We buy them in supermarkets and they are often out of stock. We don't know if we can buy them again after we 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 have fewer legs. There should be a bullfrog with eight legs, puff and puff, all jump into my mouth!

Roasted Bullfrog with Garlic

1. The bullfrog does not need to be peeled to clean, clean the internal organs, use salt to smear the epidermis of the bullfrog to kill the mucus of the epidermis, wash it again with water, cut the washed bullfrogs into small pieces, wash and drain, use cooking wine, salt and Marinate the pepper for 10 minutes

2. Peel garlic, mince ginger

3. Cut the scallions and prepare the spices: 2 star anise, 2 cloves, 5 grams of fennel, 1 prickly ash

4. Wash the onion and cut into pieces

5. Put oil in the pot to heat up

6. When the oil is 70% hot, put the whole garlic granules in and sauté until the garlic granules are a little golden. Pour in the ginger and spices, and stir fry the peppercorns until the aroma is released.

7. Add the bullfrog and stir fry

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

9. After adding onions, add 1 spoon of light soy sauce, 1 spoon of dark soy sauce, and 1 spoon of salt, and fry until the onions are soft and fragrant

10. Add a small amount of water, cover and simmer for 10 minutes

11. 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.