Name: Use Pickled Cabbage Fish to Make Bullfrogs
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Bullfrog; 1/2 pack Sauerkraut; 100g Green bean sprouts; 60g onion; 2s Shallots; 6 cloves garlic; 6 slices Sliced ginger; 3 pieces Dried red pepper; 1 tablespoon Cooking Wine; 3 tablespoons Cooking oil; 1 tsp salt; 1 tsp Sugar; 1 tablespoon White vinegar

Use Pickled Cabbage Fish to Make Bullfrogs

by Eyebrow

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

There are many ways to eat bullfrogs, braised, salt and pepper, dry pot...but have you ever eaten bullfrogs with sauerkraut? As delicious as sauerkraut fish!
I have burned sauerkraut bullfrogs a few times. At first, I wanted the bullfrogs to be tender and smooth. The time to cook the bullfrogs was short. The old man said that they could not bite. Later, I cooked the bullfrogs until they could bite, and then added sauerkraut. Up. But in this case, the meat of the bullfrog is a little loose, so it is recommended to marinate the bullfrog with egg white, starch, salt, sugar, cooking wine, and pepper, and then cook it to your liking. It should be noted here that there may be parasites in bullfrogs. It is best to cook them at 100°C for 10 minutes, so as not to bring safety hazards due to the pursuit of tenderness.
Similarly, the elderly in my family don’t eat spicy food, so I only put 3 dried red peppers. If you like spicy food, you can add some yellow lantern chili sauce. One is to increase the spiciness, and the other is to make the soup look good. In addition, we don't like too much oil, so we didn't add hot oil with minced pepper and garlic at the end. If you like, doing so will stimulate the fragrance of the ingredients.

PS: The material table in the video forgot to write bean sprouts, and this material table shall prevail.

Use Pickled Cabbage Fish to Make Bullfrogs

1. Wash the bullfrogs and cut them into large pieces, add salt, sugar and cooking wine and marinate for half an hour. It should be better if you add an egg white and 1 tablespoon of starch. The pepper depends on personal taste.

Use Pickled Cabbage Fish to Make Bullfrogs recipe

2. Add 1 green onion knot, 3 slices of ginger to the electric rice cooker, add plenty of water, and cook for another half an hour after boiling, or until you like the softness and hardness.

3. Boil a pot of boiling water, add the mung bean sprouts to a boil, then scoop them up and spread them into the bottom of the soup bowl.

4. Mince the onion, garlic, remaining green onion and ginger, heat the pan and add oil, add the green onion, ginger, garlic and minced onion to fry until fragrant, then add the sauerkraut and stir fry for a while.

5. Pour the boiled bullfrog with the soup into the pot, cover and bring to a boil. Because there was salt in sauerkraut and bullfrog, no more salt was added.

6. After boiling, skim off the foam, taste the taste, and adjust according to your own taste. I didn't feel sour enough, so I added 1 tablespoon of white vinegar.

7. Pour into a soup bowl covered with bean sprouts and sprinkle with chopped green onion.

Tips:
1. I didn't add egg whites when the bullfrogs were marinated. After cooking, the meat felt a little woody. It is recommended to use egg whites, starch, salt, sugar, cooking wine, and pepper to marinate the bullfrogs.

2. There may be parasites in bullfrogs. It is best to cook them at 100°C for 10 minutes. Do not bring safety hazards due to the pursuit of tenderness.

3. If you like spicy, you can add some yellow lantern chili sauce, one is to increase the spiciness, and the other is the soup color is nice. Don’t be afraid of oily ones, add hot oil with minced pepper and garlic at the end to stimulate the fragrance of the ingredients.

4. As side dishes, you can also put enoki mushrooms, vermicelli and other favorite ingredients.