Sauté ed frog leg juice
Of course, if you don't pound the frog's leg, you will definitely jump high or run fast, but the frog will definitely feel a little dehumidified. Cantonese people especially like to cook delicious rice with the whole frog. In addition, its meat is tender and delicious, whether it is dry fried or braised, ginger onion or spicy, it is very popular.
Materials:
500g fresh frog legs
50 grams of ginger
40 grams of dried Chili peppers
At least 25g pepper.
5 grams of leek
500g of edible oil (actual consumption 40g)
Cooking wine 10g
Salt10g
5 grams of monosodium glutamate
A little sesame oil
Exercise:
① Remove the flippers of the frog first, then clean them, sprinkle with salt and cooking wine, and marinate for 15 minutes. Shred ginger, but not too thin. Cut the dried pepper into small pieces and the onion into small pieces for later use.
(2) When the fire starts, the oil burns. When the oil is heated to 60% to 70%, sprinkle the pickled frog legs into hot oil, fry for 4 to 5 minutes, take them out and filter the oil.
③ Take another wok, add cooking oil, add dried pepper, pepper and shredded ginger, and stir fry. When the peppers are fried to golden brown and the peppers are about to turn black, quickly pour in the oiled frog legs. At the same time, add cooking wine, salt and monosodium glutamate, stir fry, take out the pot, pour in sesame oil and sprinkle with chives.