Q: How long should I soak the bullfrog in water? A: Soak the bullfrog in cold water for half an hour to avoid loss of flavor.
Q: Can I use a different type of pepper instead of green pepper? A: Yes, you can use other types of peppers, but green pepper complements the flavors well.
Q: What is the purpose of cutting the carrot and pepper into diamond shapes? A: Cutting them into diamond shapes ensures even cooking and adds an aesthetic appeal to the dish.
Braised Bullfrog (红烧牛蛙)
Notes
Ingredients:
- Bullfrog: 1000g (approximately 700g after thawing)
- Cooking oil: as needed
- Dark soy sauce: 1 tablespoon
- Light soy sauce: 1 tablespoon
- Oyster sauce: 1 tablespoon
- Cooking wine: 2 tablespoons
- Salt: to taste
- Green onion: 1 segment
- Ginger: 5 slices
- Garlic: 1 head
- Carrot: half
- Green pepper: 1
- Prepare the bullfrog: Clean 1000g of bullfrog, which will be around 700g after thawing. Remove the claws from the legs, and make cuts in larger pieces.
- Soak the bullfrog in cold water for 30 minutes, then drain the water.
- Prepare the aromatics: Cut the green onion, ginger, and garlic for later use.
- Cut the carrot and green pepper into diamond-shaped pieces.
- Heat oil in a pan, add green onion, ginger, garlic, dark soy sauce, light soy sauce, and oyster sauce, and fry until fragrant.
- Add the bullfrog pieces, cooking wine, and half a bowl of water. Stir-fry over high heat.
- Braise for 10 minutes, then add the carrots and green pepper, stirring until they are just cooked.
- Serve the dish hot, perfect as a delicious meal or accompaniment to drinks.
- High in protein
- Contains essential amino acids
- Low in fat
- Source of vitamins and minerals from the vegetables
