Pangolin and Frog Leg Slices

Name: Pangolin and Frog Leg Slices
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 100 g Pangolin meat (skinned, deboned, with membrane and tendons removed, pulled into slices); 100 g Frog leg slices; 40 g Egg white; 800 g (about 60 g actually used) Vegetable oil; 10 g Light soy sauce; 10 g Sugar; 15 g Cooking wine; 8 g Salt; 6 g MSG; 10 g Wet water chestnut starch; Scallion segments, to taste; Minced ginger, to taste; Baking soda, a pinch

Sweet, tender, and silky with a distinctive flavor — a prized banquet delicacy made by quick-frying pangolin meat with frog slices.

55 min

Easy

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Ingredients

Pangolin meat (skinned, deboned, with membrane and tendons removed, pulled into slices) 100 g

Frog leg slices 100 g

Egg white 40 g

Vegetable oil 800 g (about 60 g actually used)

Light soy sauce 10 g

Sugar 10 g

Cooking wine 15 g

Salt 8 g

MSG 6 g

Wet water chestnut starch 10 g

Scallion segments to taste

Minced ginger to taste

Baking soda a pinch

Instructions

Marinate the pangolin slices

Trim the tender pangolin by stripping away the toughest impurities such as skin, bones, membrane and tendons, then pull it into slices. Marinate with an appropriate amount of cooking wine, long scallion segments, baking soda, ginger slices, wet water chestnut starch and light soy sauce for 30 minutes. Discard the scallion and ginger, then toss the pangolin slices evenly with a small amount of egg white.

Marinate the frog slices

Toss the frog slices evenly with egg white and wet water chestnut starch.

Flash-fry

Pour oil into a wok and heat it over high fire to 60% hot. Slip in the marinated pangolin slices and frog slices and flash-fry until just cooked, then lift them out and drain off the oil.

Stir-fry to finish

Return the wok with a little base oil to high fire, add the chopped scallion and stir-fry a few times, then add the pangolin slices and frog slices. Add the sugar and toss briefly, splash in the cooking wine, and pour in the sauce made ahead of time from wet water chestnut starch, light soy sauce, MSG, salt and sugar. Toss until evenly coated and serve.