Roasted Bullfrog with Garlic

Name: Roasted Bullfrog with Garlic
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 Bullfrog; 1 spoon Soy sauce; 1 spoon Five spice powder; 1 spoon pepper; Some Chicken noodles; 2 pcs star anise; Some Fennel; 2 pcs clove; A handful Dried pepper; Some Green onions; 2 heads garlic; Some ginger; 2 tablespoons Cooking Wine; Some salt

by Heart clear as water and pale as clouds

4.8 (1)

Favorite

Difficulty

Easy

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 just hate that bullfrog parents have fewer legs~~ There should be a bullfrog with eight legs, all 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 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, prepare spices: 2 star anise, 2 cloves, appropriate amount of fennel, 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 ginger and spices, and stir fry the peppercorns until the aroma is released.

8. Add the bullfrog and stir fry,

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

10. After adding the onion, add a spoonful of light soy sauce and a spoonful of dark soy sauce. Fry some salt until the onion is soft and fragrant.

11. After adding the onion, add a spoonful of light soy sauce and a spoonful of dark soy sauce. Fry some salt until the onion is soft and fragrant.

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 alive. If the hawkers kill them in the market, they must be cooked within an hour after buying them home, otherwise the meat quality will become old and affect the taste;

2. In the process of adding water and braising, don't copy the bullfrog frequently. If you copy it too frequently, the meat of the bullfrog will fall off.