Spicy Frog Legs
Ingredients
Main: 600g frog legs, 1 tbsp egg white, 1 tbsp soy sauce, 2 tbsp cornstarch, 3 tbsp garlic slices, 2 green chilies, 3 red chilies, 2 tbsp soy sauce, 1 tbsp cooking wine, 1/2 tbsp Zhenjiang vinegar, 1/2 tbsp sugar, 1/2 tbsp cornstarch,1 teaspoon sesame oil for the sauce.
Heat oil for frying. Fry the frogs until cooked (about 10 seconds), then remove them. Drain the oil, leaving only 3 tablespoons. Use this oil to sauté garlic slices until fragrant. Add the green and red peppers and stir-fry briefly. Add the frogs and sauce mixture, stir-fry over high heat until well combined. Just before turning off the heat, drizzle with 1 tablespoon of hot oil.
Pickled Chili Frog Legs
Ingredients
5 live frog legs, several red pickled chilies, 3 slices ginger, 3 scallions, 4 garlic cloves, cooking oil, egg white, cornstarch, salt, chicken bouillon, white pepper,light soy sauce to taste
Method
1. Slaughter live frogs, remove skin and innards (ensuring all internal parts are thoroughly cleaned), then drain in a perforated basket.
2. Cut frogs into chunks. Marinate with salt, light soy sauce, chicken bouillon, a small amount of cornstarch,a small amount of egg white (I used about 1/3 of an egg white), and white pepper. Marinate for 20-30 minutes.
3. Rinse the red pickled peppers and cut into segments. Slice the ginger, cut the scallions into sections, and slice the garlic. Prepare a sauce by mixing a small amount of cornstarch, salt, dark soy sauce, chicken bouillon, vinegar, sugar, and water. Set aside.
4. Heat oil in a wok. Stir-fry the ginger, scallions, and garlic until fragrant. Add the frog pieces (discard any excess liquid from the marinating bowl).
5. Stir-fry for about one minute.
4. Heat oil in a wok, stir-fry ginger, scallions, and garlic until fragrant. Add frog pieces and stir-fry (discard excess liquid from the coated frog pieces).
5. Stir-fry for about one minute, then add pickled peppers and stir-fry briefly. Pour in the prepared sauce mixture and simmer for a short while (simmering is essential for safety, as frogs may carry parasites).
6.After simmering briefly, the frog legs will absorb the pickled chili flavor. Plate and serve. How to Make Delicious Frog Legs? Four Tips for Four Great Dishes. Spicy Frog Legs: Main Ingredients: 600g frog legs, 1 tbsp egg white, 1 tbsp soy sauce, 2 tbsp cornstarch, 3 tbsp garlic slices, 2 green chilies...
Fermented Bean Paste Frog Legs
Recipe Introduction: I've cooked frog legs many times. Personally, I love the skin the most, but it's as troublesome and complicated to prepare as pork intestines. Still, my mom knows my preference and specially prepped the skin for me.This time I stir-fried them with fermented black beans and chili peppers—just thinking about it makes my mouth water :)
Ingredients
3 frogs, 1/2 small bowl fermented black beans, sugar, garlic, light soy sauce, onion, red chili pepper, green chili pepper, ginger, salt, rice wine, chicken bouillon powder
Method
1.Clean and gut the frogs. Marinate the skins in rice wine and salt, then scrub thoroughly several times. Marinate the rest of the frog pieces in rice wine, salt, and minced garlic for one hour.
2. Wash and chop the onion and peppers. Finely chop the fermented black beans and 2-3 cloves of garlic.
3. Sauté the vegetables briefly with a splash of rice wine until 70% cooked, then set aside.
4. Heat a little oil, stir-fry the fermented black bean paste until fragrant, then add the frog pieces and stir-fry vigorously.
5. Add the onion, red chili, green chili, ginger, salt, rice wine, and chicken bouillon powder. Stir-fry until the frog meat turns opaque and the sauce thickens slightly.
6. Plate and serve immediately.
3. Stir-fry the vegetables with a splash of rice wine until 70-80% cooked. Remove and set aside.
4. Heat a small amount of oil. Add the fermented black beans and stir-fry until fragrant. Add the frog legs and stir-fry vigorously for a few minutes. Add the vegetables, then season with a splash of light soy sauce, a pinch of sugar, and a pinch of chicken bouillon powder. Stir-fry briefly until combined.
Spicy Frog Legs
Ingredients
Main: 200g frog legs,
Supporting: 50g raw peanuts, 100g cornstarch, 50g egg white,
Seasonings: 10g salt, 2g MSG, 30g soy sauce, 5g white sugar, 25g dried red chili peppers,5g scallion, 3g ginger, 3g Sichuan peppercorns, 100g vegetable oil, 15g sesame oil
Method
1. Trim small claws from frog legs, rinse clean, place in bowl. Add salt and MSG, toss to coat. Marinate briefly. Add egg white and a small amount of cornstarch, mix well to coat. Remove seeds and stems from chili peppers, slice into small pieces.
2.In a bowl, combine salt, soy sauce, MSG, cornstarch, Sichuan pepper water, and sugar to make the sauce mixture. Set aside.
3. Heat vegetable oil in a wok until it reaches 60% heat. Add the frog legs and stir-fry until separated and cooked through. Remove and set aside.
4. Add peanuts to the oil and fry until cooked. Remove and set aside.
5.In the same wok, leave a little oil and sauté minced scallions and ginger until fragrant. Add chili slices and fry briefly. Return frog legs and peanuts to the wok, pour in the prepared sauce, and stir to coat evenly. Drizzle with sesame oil, then plate and serve.
Tips
Food incompatibilities:
Raw peanuts: For those with weak digestion, avoid eating peanuts with cucumbers or crabs, as this may cause diarrhea.
Egg whites: Do not consume egg whites with saccharin, soy milk, or rabbit meat.