How to cook ginger frog

Frog actually has many aliases, but people usually call it frog because its meat is more tender than chicken. Frogs are rich in protein, carbohydrates, water and a small amount of fat. Their meat is delicious. It is fresh in spring and fragrant in autumn, and is a delicacy on the table. People believe that frogs are a nutritious food that can replenish vital energy and treat spleen deficiency. They are suitable for lack of energy, hypoproteinemia and various symptoms of yin deficiency. Frogs are rich in protein, calcium and phosphorus, which are very beneficial for the growth and development of adolescents and menopausal osteoporosis. For people suffering from cardiac edema or renal edema, the frog diet therapy has a good effect of promoting diuresis and reducing swelling. Frogs contain trace elements such as zinc and selenium, and antioxidants such as vitamin E, which can delay the aging of the body, moisturize the skin, and have anti-cancer and anti-cancer effects. Young ginger frog is a famous dish. Here is how to cook young ginger frog:

[raw material]

Frog legs...30 pieces Pepper...1 gram

Young ginger....100g MSG.....1g

Bell pepper.....50g Wet starch....10g

Scallion.....20g Broth.....50g

[Cooking method]

1. Put the cleaned frog legs into a bowl, add 2g Sichuan salt and 5g Shaoxing wine and marinate for about 5 minutes; remove the stems and seeds of the bright red bell pepper and cut it into 0.7cm wide and 4cm long slices together with the young ginger, and cut the scallion into 3cm long sections. Mix Sichuan salt, Shaoxing wine, pepper, MSG, wet starch and broth into a sauce.

2. Place the wok on high heat, add pork fat and heat until 50% hot, add frog legs and stir-fry until cooked, drain off any remaining oil. Leave 40 grams of oil in the pot, add young ginger, bell pepper and scallion and stir-fry until tasty, then add the sauce, turn the pot, remove from heat and serve.

[Technology Key]

1. The frog legs must be marinated first, then stir-fried over high heat for a short time. The dish can be made in one pot without changing the pot or adding too much oil. This is the special style of Sichuan cuisine.

2. Vegetable oil can also be used, but the flavor will be poor.

[Flavor characteristics]

"Young Ginger Frog" is a famous Sichuan dish that is served in late summer and early autumn. It is made by stir-frying frog legs, young ginger and sweet peppers over high heat. The meat in the dish is tender and delicious, the young ginger and bell pepper are crispy and refreshing, the taste is fresh and slightly spicy, with a sweet aftertaste, and it is best eaten with rice.