First of all, material selection is very important. Generally speaking, fresh frog meat is better, and it is best to choose bullfrog with muscular legs and solid meat. The selected bullfrogs should be cleaned in advance to remove impurities and dirt on the surface.
Secondly, the halogen seasoning should be properly matched. Generally, the spices of brine bullfrog are star anise, fragrant leaves, cinnamon, pepper, ginger, garlic and so on. Can be increased or decreased according to personal taste. It is suggested to use a traditional casserole or ceramic pot, add a proper amount of water, and add the seasoning after the water boils, so that the flavor of the seasoning can be fully penetrated.
Finally, in the cooking process, we should pay attention to the temperature and time. The curing time of bullfrog should not be too long, otherwise it will affect the taste of meat, and it is recommended that it should not exceed 30 minutes at most. Too much heat is easy to paste the bottom, and too long time will affect the taste of meat; However, if the heat is too small, it will easily lead to insufficient flavor of the seasoning.
The above is the making method of brine bullfrog. Of course, everyone's taste is different, and you can increase or decrease the seasoning according to your own taste. In any case, as long as you master the correct method, you can also make delicious brine bullfrogs at home!