Fried Stone Frog
A traditional dish from Western Fujian, in which stone frog is deep-fried and then braised, producing bone-soft texture with tender, moist, and silky-smooth meat.
Ingredients
Stone frog (cut at the joints, each leg into two segments, body into four pieces; first remove innards, skin, head, front legs, and back claws)
to taste
Peanut oil (for frying)
to taste
Scallion segments
to taste
Shredded ginger
to taste
Shiitake mushrooms
to taste
Chicken broth
to taste
Shaoxing wine
to taste
Soy sauce
to taste
MSG
to taste
Peanut oil (for sautéing aromatics)
25 g
Instructions
1
Cut into pieces
Cut the stone frog at the joints: each leg into two segments and the body into four pieces.
2
Frying
Place a wok over high heat, add peanut oil and heat to about 60% hot, add the stone frog meat and fry for 2 minutes, then drain in a colander.
3
Sauté the aromatics
Place the wok over high heat, add 25 g of peanut oil and heat to about 70% hot, stir-fry the scallion segments, shredded ginger, and shiitake mushrooms for 2 minutes, then pour in the chicken broth and bring to a boil.
4
Braise
Move the wok to low heat, add the fried stone frog meat, add Shaoxing wine and soy sauce and simmer for about 5 minutes, then stir in MSG to taste, plate, and serve.
