Steamed Bullfrog in Xiaolong Lotus Leaf

Name: Steamed Bullfrog in Xiaolong Lotus Leaf
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Bullfrog; 1/2 each Green Red Pepper; 7-8 cloves garlic; 1 stage shallot; 2 tablets ginger; 1 tbsp Pixian Douban; 1 teaspoon White pepper; 1/2 tbsp Cooking Wine; 1/2 teaspoon salt; 1/2 teaspoon Sugar; a little Corn flour

by Amy Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

My steamed bullfrog is different from the usual practice, it is tenderer than fried, and more fragrant than simply steamed. Firstly, it is marinated with Pixian Douban to taste, and then it is shaped by frying. Finally, it is wrapped in lotus leaves and steamed. The bullfrog meat is kept fresh and tender, and has the fragrance of sauce and lotus leaves.

Steamed Bullfrog in Xiaolong Lotus Leaf

1. Frogs are stripped, washed and cut into pieces. Add Pixian Douban, pepper, cooking wine and sugar, mix well, marinate for about 15 minutes and set aside.

Steamed Bullfrog in Xiaolong Lotus Leaf recipe

2. Slice green and red pepper, shred green onion and ginger, and cut garlic in half.

3. Soak the dried lotus leaves in warm water and set aside.

4. Pour more rapeseed oil into the pot than usual for stir-frying. Dip the marinated bullfrogs with cornstarch and pat evenly. After the oil is heated, fry until the shape is set and serve. Doing so is equivalent to sealing the bullfrog to prevent water from flowing out.

5. Set aside the remaining oil, wash the pot and heat it, put the oil in it, sauté the scallions, ginger, garlic, and then stir-fry the green and red peppers, and season with salt.

6. Pour the fried bullfrogs into a pot and stir, transfer them to a steamer lined with lotus leaves and steam for ten minutes.

Tips:
1. Fry the bullfrogs until they are shaped. Doing so is equivalent to sealing the bullfrogs to prevent water from flowing out.
2. If you like spicy food, you can add pickled pepper and stir fry together.