Name: Salt and Pepper Bullfrog
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 (about 1000g) Bullfrog; a little ginger; Some Cooking Wine; 2 Egg white; a little Chopped green onions; Some salt; 2 petals Minced garlic; Some (depending on personal taste) Salt and pepper powder; 2 Dried red chili; Some starch

Salt and Pepper Bullfrog

1. Wash the bullfrog and cut into pieces. (Even size, cut along the bullfrog skeleton, better cut, but also beautiful)

2. Rinse with water and drain the water.

3. Add shredded ginger, green onion, cooking wine, and salt, stir well, and marinate for 15 minutes.

4. Take the egg white and stir well.

5. Mix the egg whites and bullfrogs well.

6. Heat the pot on high heat, add oil, and change to medium heat after the texture is formed. (Although there is a pan at home, my father still prefers the traditional big iron pan and shovel. This pan has been in our house for more than 20 years)

7. Bullfrog wrapped in starch.

8. Put the bullfrogs in the pan, fry them until light yellow, and take them out of the pan. (Do not put too much oil in the household kitchen, but the oil is better than bullfrog, so it can be fried in batches)

9. Scoop them all up, and when they are completely cooled, put them in the pot for the second time and fry them again. (This step is very important!!! Be sure to cool and fry again, so that the bullfrog will be very crispy)