Bullfrogs that have been marinated and cut into small pieces are recommended to be cooked in a pot for about 10 minutes. In case of unmarinated bullfrogs, they need to be cooked for about 1 hour. When cooking the bullfrogs, you need to use high heat to cook the bullfrogs thoroughly before serving.

In order to ensure the taste of the bullfrogs, it is recommended that the bullfrogs must be cooked thoroughly before consumption; generally, they should be cooked until the meat of the bullfrogs is browned and free of blood, and should not be cooked for an excessively long period of time, or else the meat of the bullfrogs will boil over, which will affect the taste of the food.

Bullfrog is a common ingredient, cooking methods are varied, can be boiled, stir-fried, etc. Bullfrog can be used to make spicy bullfrog, dry pot bullfrog, garlic bullfrog, kung pao bullfrog and other food.

Tips for stir-frying bullfrog meat

Bullfrogs must be fresh, especially frozen bullfrog meat, which is old and not easy to pulp and tender, and is very easy to break down! Bullfrog slaughtered, chopping block when not too small, especially bullfrog legs on the meat, as far as possible to maintain the original shape. After chopping, the first time with water to clean the inside of the blood, and then filtered dry, it is best to absorb the moisture.

The bullfrog is better to slide the oil, not directly raw fried! Sliding oil temperature should be a little higher, the first time the skin will solidify, there is a short time, generally speaking, is 5 layers of oil temperature is about 130 ~ 150 degrees. After the bullfrog surface solidification, and then about seven mature immediately after the fish out.