How to make delicious stone frog

The stone frog is a relatively large frog. It is known as the "king of frogs" for its delicious, tender meat and extremely rich nutrition. In life, stone frogs have a variety of practices. The braised stone frog tastes spicy and delicious. It can be used as a home-cooked side dish in life, or as a main dish when friends and relatives come to visit. The following are the steps for making braised stone frog.

The main ingredients are stone frog, pork belly, and the auxiliary ingredients are basil leaves, ginger, chives, garlic, red pepper rings, Erguotou liquor, and pepper powder.

Steps: 1. Peel the stone frog, remove the internal organs, chop off the claws and chop into large pieces. If you break the thigh bone with the back of a knife, the stone frog legs will not be straight. Add appropriate amount of salt and mix well with your hands, then marinate for 10 minutes (the stone frog meat will twitch slightly during marination, which is a nerve reaction, so don't think too much about it). 2. Dice the pork belly and set aside; pick a few fresh perilla leaves and cut them into shreds for later use; add appropriate amounts of ginger, chives, garlic, and red pepper rings. 3. Add a small amount of oil to the pan and pour in the pork belly, stir-fry over low heat to release the oil from the pork belly. Add appropriate amount of water and stir-fry over high heat to further extract the oil (the pork belly fried in this way will be fatty but not greasy). Pour in ginger, garlic, and red pepper rings, and stir-fry over high heat. To remove the spiciness of the peppers, add an appropriate amount of water and stir-fry together. Add appropriate amount of salt and then water, and stir-fry the pepper until fragrant and sweet.

4. After the moisture is dried up, pour in the stone frog, pour a spoonful of Erguotou on the stone frog, cover the pot and simmer on high heat for 10 seconds, then fry the stone frog until it changes color, and finally add appropriate amount of dark soy sauce and stir-fry to color it. Add water to the frog, add appropriate amount of pepper, stir-fry evenly, then simmer over high heat for 8 minutes. 5. After 8 minutes, add appropriate amount of chicken essence and steamed fish soy sauce, pour in perilla leaves and chives and stir-fry evenly, then pour in appropriate amount of cornstarch water to make the soup richer. Turn off the heat when the soup is almost dry and the dish is ready.

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