Wonderful Kitchen丨sauerkraut Bullfrog

Name: Wonderful Kitchen丨sauerkraut Bullfrog
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 Bullfrog; 1/2 root Sour radish; 2 pcs Sauerkraut; 1 piece Egg white; Some Wild Sansho; Some Dried chili; 1 tablespoon and a half Yellow bell pepper; 1 tablespoon salt; Some White pepper; Some starch; Some Rice wine; Some ginger; Some garlic; Some White vinegar; Some Broth; Some Pickled cabbage soup; Some Rattan pepper; Some chopped green onion; Some parsley

by Wonderful kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

【Sauerkraut Bullfrog】Bullfrogs have two methods to seize the high ground, one is sour and the other is spicy. I personally prefer the sour taste, which protects the umami taste of the frog meat itself and prevents it from being overwhelmed by the spicy cannabis.

First take a sour soup to make the base. The salty sour from the sauerkraut soaks the frog meat so that every piece of meat is moisturized, and it is sour and fragrant.

There is also a winning trick, which is to make the soup base with pickled yellow bell peppers and broth. The sour fragrance is fierce, and it becomes a complex taste at once, ensuring that your appetite is like a leapfrog, plopping. Go to the bowl!

Wonderful Kitchen丨sauerkraut Bullfrog

1. Wash and cut bullfrogs, add a egg white, a spoonful of salt, white pepper, rice wine and starch, and marinate for ten minutes

Wonderful Kitchen丨sauerkraut Bullfrog recipe

2. Heat oil in a pan, pour the scallions into it and sauté fragrant, add a handful of wild mountain pepper, pour in the chopped sauerkraut and sour radish, then add a few dried chilies and stir fry

3. To make the soup more golden, add a spoonful of yellow bell pepper

4. Pour appropriate broth, bring the soup to a boil, pour in sauerkraut soup and white vinegar, sprinkle with white pepper

5. Pour the marinated bullfrogs into the broth and boil on high heat for 5 minutes

6. Pour the boiled bullfrog into a plate, add Teng pepper, minced garlic, chopped green onion and dried chili. Drizzle the hot oil on top, and finally put the coriander on top. carry out.