"Fried Frogs with Sauce"

(4 persons) 1 bowl of soup

1 tablespoon XO sauce

A little carrot and a little fresh straw mushroom.

A little water chestnut, minced garlic, corn flour, wine.

Methods: (1) Chop the frog and wash it, then pat the raw powder and suck it away.

Extra water.

(2) Soak the frog in oil until it is half mature, and then take it out.

(3) Simmer the frog in soup and skim the oil for later use.

(3) Add oil and garlic, stir-fry carrots, fresh straw mushrooms and water chestnut, and then

Stir-fry the pheasant for about a minute.

(4) Add XO sauce and wine, stir fry, and then add a little raw flour and water.

Note: (1) The meat of the frog male will be slippery, and the meat of the frog female will "shoe".

(2) To distinguish male and female frogs, you can pay attention to the cheeks on both sides. Really?

Like dents made by nails, only male frogs have them.

This recess.

(3) When choosing frogs, it is advisable to choose big ones with eyes and feet.

Frogs are thick enough for meat.

(4) Frogs can be boiled, steamed and fried, no matter how they are cooked,

There is no need to marinate in advance, because the frog itself is delicious enough.