Spicy Frog
by 644067065
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. The head, hands and toes, internal organs of the frog are removed and chopped into pieces. Put salt, soy sauce, and cooking wine to marinate and set aside for later use.
2. Chop celery, chives, coriander, star anise, ginger, and chili, and set aside.
3. Pour a little more oil in the hot pan, put the star anise and chili in a small heat for a minute or two. Be sure to use a low fire. If the fire is too high, the chili will burn. The scent of the star anise also exploded before it came out.
4. After the chili and star anise burst for a minute or two, pour in the ginger, garlic, and shallots and continue to burst for another minute
5. Pour in the frog, stir fry constantly, cover and simmer on medium heat for two minutes. When marinating the frog, the frog will have juice, so there is no need to add water.
6. After two minutes, open the lid, add celery, add some dark soy sauce, add a little chicken, stir fry, close the lid and simmer for a minute or two (this mainly depends on the size of the frog, this time the frog is too big. And it’s too much, so simmer for two more minutes to make sure it’s well cooked. If you have a small portion, don’t simmer it for so long.) Finally, pour in the chives and coriander.
7. There are fewer old pumps!
8. Finished product
