Roasted Bullfrog with Pork Bone Bone

Name: Roasted Bullfrog with Pork Bone Bone
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g (pork crispy bones) Brittle bones; 3 Bullfrog; 3g pepper; A small amount salt; A small amount starch; 5ml Cooking Wine; A small amount Soy sauce; 10g ginger; 10g garlic; 2 pcs star anise; A small amount Sugar; 5g chopped green onion; A small amount parsley

by Jiangcheng Chao Dad

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Baidu just now, there is really no such thing as roasting a bullfrog with ribs, haha! But I did it, a little bit excited!
This pork crispbone is a part shaped like a fan. In the countryside, the meat sellers call it pork crispbone. I don’t know what the name is in the supermarket. If you are interested in trying, you can use inline instead.
The point of this dish is that the two ingredients need to be processed separately first

Roasted Bullfrog with Pork Bone Bone

1. Fresh pork crispy bones, cut into pieces, washed

Roasted Bullfrog with Pork Bone Bone recipe

2. If the cold water is blanched to the point of blood loss

3. Three bullfrogs are slaughtered well, so you can wash them without peeling them.

4. The bullfrog is chopped and marinated with some seasonings, pepper, salt, starch, cooking wine, light soy sauce, and a little peppercorns can also be added to remove the fishy

5. Grasp evenly with your hands to promote the taste

6. Just marinate for a while, first go and pick up the blanched crispy bones

7. Pick up the crispy bones and drain the water thoroughly

8. Next, heat up the pan with cold oil and stir fragrant ingredients

9. If the crispy bones are stir-fried over low heat, add appropriate amount of cooking wine and cook until fragrant

10. Add appropriate amount of water to the pot and simmer the crispy bones over high heat, and at the same time add an star anise to remove the smell

11. Soy sauce white sugar

12. Add appropriate amount of ground pepper or thirteen incense, cover the pot and simmer on high heat, turn to low heat

13. The crispy bones need to be simmered for about half an hour. When the simmering is about 20 minutes, start a new pot, heat the pot with cold oil, and explode the marinated bullfrogs.

14. It’s just half-baked, that is, you can hardly see blood.

15. After half an hour, turn on the lid and heat the juice. Pour the bullfrog when the juice is close to the bottom of the pot. Be careful not to stir fry to prevent the bullfrog meat from breaking.