How to Make Delicious Braised Bullfrog at Home: A Step-by-Step Guide

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

Instructions:

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.