Oil 500 g
(Actual consumption of 30 grams)
1 tsp sesame oil
Half tablespoon cooking wine
1 teaspoon salt
Half teaspoon MSG
Bullfrog 300 g
Kale, 100 g
Carrots 10 g
1 small piece ginger
1. Cut kale into diagonal pieces; Washed and chop bullfrog; Peel and cut carrots into diamond shape slices; Peel and slice ginger, garlic;
2 Add a little egg white in bullfrogs, add a pinch of salt, MSG, cooking wine, water, starch to marinate;
3 Heat oil to 80% hot; Fry bullfrog until 80% done and remove;
4 Leave in base oil; Saute ginger, garlic; Put in kale, carrot to stir fry briefly, then add bullfrog, salt, MSG,
Pepper powder; Stir fry until cook through, and then add starch water, drizzle sesame oil.
Delicious, flavorful, smooth and delicate.
★ Chefs tips
Bullfrog meat is delicate, do not over cook when frying.