Pangolin and Frog Meat Slices
A prized Cantonese banquet specialty, featuring stir-fried pangolin meat with frog fillets—fresh-sweet, tender, and silky with a distinctive flavor.
Ingredients
Pangolin meat (remove skin, bones, membranes, and tendons; pull into slices; marinate for 30 minutes)
100g
Frog meat slices (mixed with egg white and wet water chestnut starch)
100g
Egg white (for mixing with the pangolin meat and frog slices)
40g
Vegetable oil (for blanching in oil)
800g (about 60g actually used)
Light soy sauce (for marinating)
10g
Sugar (for seasoning)
10g
Cooking wine (for marinating and cooking)
15g
Salt (for seasoning)
8g
MSG (for the sauce)
6g
Wet water chestnut starch (for marinating and thickening)
10g
Green onion strips (for marinating)
As needed
Minced ginger (for marinating)
As needed
Baking soda (for marinating)
A pinch
Instructions
1
Preparing the pangolin meat
Remove the toughest impurities from the tender pangolin, including skin, bones, membranes, and tendons, then pull the meat into slices. Marinate with cooking wine, long green onion strips, baking soda, ginger slices, wet water chestnut starch, and light soy sauce for 30 minutes. Discard the green onions and ginger, then mix the pangolin slices with a small amount of egg white.
2
Preparing the frog meat
Mix the frog meat slices with egg white and wet water chestnut starch until evenly coated.
3
Blanching in oil
Pour oil into the wok and heat to about 60% hot over high heat. Blanch the marinated pangolin slices and frog slices in the oil until just cooked, then remove and drain.
4
Stir-frying and thickening
Return the wok with the remaining oil to high heat, add chopped green onions and stir-fry briefly, then add the pangolin slices and frog slices. Add sugar and stir-fry briefly, splash with cooking wine, and pour in the pre-mixed sauce of wet water chestnut starch, light oil, MSG, salt, and sugar.
