Braised Bullfrog with Chestnut

Overview

How to cook Braised Bullfrog with Chestnut at home

Tags

• private kitchen
• bullfrog
• chestnut
• cooking wine
• dry starch
• garlic
• green pepper
• light soy sauce
• old soy sauce
• onions
• red pepper
• rock sugar
• black pepper
• ginger
• salt

Ingredients

Steps

1. 1 Remove the head and skin of the bullfrog, wash and cut into pieces. Use half a teaspoon of salt, half a teaspoon of dry starch, half a tablespoon of cooking oil, and half a teaspoon of black pepper and mix evenly with your hands and marinate for 10 minutes.

2. 2 Boil the chestnuts in water for about 10 minutes, drain out the cold water and set aside.

3. 3 When the oil in the pan is 8 minutes hot, pour in the bullfrog and fry over high heat. Do not flip it easily. After frying for a while, use the handle of the pot to flip it gently, then use chopsticks to flip it over gently, and fry until both sides are slightly brown.

4. 4 Add the chestnuts and fry for a while until the skin is slightly crispy and then take it out.

5. 5 After frying, remove and control the oil.

6. 6 Heat a small amount of oil in another pan, add onion, ginger and garlic and sauté until fragrant.

7. 7 Add light soy sauce, dark soy sauce, cooking wine, rock sugar, and water and bring to a boil.

8. 8 Add the bullfrog, bring the chestnuts to a boil over high heat, then reduce to low heat and simmer for 5 minutes.

9. 9 Cut green and red peppers into small rings and set aside.

10. 10 Reduce the juice over high heat. When it is still not completely dry, add green and red pepper rings, stir-fry until cooked.

11. 11 Transfer to a stone pot to drain the water, and finally sprinkle with green onions for decoration.

12. 12 Finished product. Let’s move together! The fragrance is overflowing!