Just want a quick hot meal after get off work? Try this foolproof home-style stir-fried bullfrog. It's visually appealing, fragrant, and delicious; the bullfrog meat is so tender you can barely hold it with chopsticks. The ingredients and measurements are precise down to the gram, making it beginner-friendly. 📺Detailed video recipe: https://www.xiachufang.com/recipe/107670510/?recipe_type=1&page_scene=6 🥣Ingredients: Main Ingredients * 400g fresh, cleaned bullfrog Marinade * 15ml Shaoxing wine * 15ml light soy sauce * 2g salt * A pinch of white pepper * 15g cornstarch Additional Ingredients * 6 cloves garlic * 15g ginger slices * 2 dried chilies (adjust to taste) * 2g Sichuan peppercorns * 40g carrot (sliced) * 40g onion (diced) * 40g green bell pepper (diced) * 20g scallions (cut into sections) Sauce * 5ml dark soy sauce * 15ml light soy sauce * 20g oyster sauce * 15ml Shaoxing wine * 5g sugar * 5g cornstarch * 45ml water
Materials
Steps for making stir-fried bullfrog at home
I'm not too comfortable handling bullfrogs myself, so I just bought these pre-processed bullfrogs from the supermarket. Net weight: 400 grams.
I cut each bullfrog into four large pieces and put them in a large bowl.
Add Shaoxing wine, light soy sauce, salt, white pepper powder, and cornstarch, and mix thoroughly.
Marinate for about 15 minutes.
Peel the garlic, slice the ginger, slice the carrot, cut the onion and green bell pepper into pieces similar in size to the carrot, and cut the scallions into sections.
Prepare the sauce: Mix dark soy sauce, light soy sauce, oyster sauce, Shaoxing wine, sugar, cornstarch, and water, and stir well.
Pour a little more oil into the pan.
Heat the oil to about 70% of its maximum temperature, then add the bullfrogs and quickly stir them apart with chopsticks.
After about 60–90 seconds, once the bullfrogs have turned completely white, immediately remove them from the water and drain off the excess oil.
Leave a little oil in the wok, heat it up, then add all the ingredients except the scallions. Stir-fry over high heat until the garlic and Sichuan peppercorns are fragrant and the vegetables are just cooked through.
Pour in the oil-fried bullfrog, stir the sauce again, and then pour it into the pot.
Keep the heat high throughout the process, stirring constantly to gelatinize the starch quickly, thicken the sauce, and coat the ingredients.
Finally, add the chopped scallions, stir-fry briefly, then turn off the heat and serve.
Super delicious
Welcome everyone to add homework.
