Pangolin and Frog Slices

Name: Pangolin and Frog Slices
Total time: 40 min
Ingredients: 100g Pangolin meat (skinned and boned, membrane and tendons removed, pulled into slices, marinated for 30 minutes); 100g Frog slices (mixed well with egg white and wet water chestnut starch); 40g Egg white (for mixing pangolin meat and frog slices); 800g (actual consumption about 60g) Vegetable oil (for passing through oil); 10g Light soy sauce (for marinating); 10g White sugar (for seasoning); 15g Cooking wine (for marinating and cooking); 8g Salt (for seasoning); 6g MSG (for slurry); 10g wet water chestnut starch (for marinating and thickening); to taste scallion segments (for marinating); a pinch minced ginger (for marinating); a pinch baking soda (for marinating)

A precious Cantonese banquet dish featuring stir-fried pangolin meat and frog slices, known for its fresh, sweet, soft, and smooth texture with a unique flavor.

40 min

Medium

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Story

A highly prized banquet dish in Cantonese cuisine, this delicacy highlights the traditional combination of stir-fried pangolin and frog slices. It is renowned for delivering a uniquely sweet, tender, and smooth culinary experience.

Ingredients

Pangolin meat (skinned and boned, membrane and tendons removed, pulled into slices, marinated for 30 minutes) 100g

Frog slices (mixed well with egg white and wet water chestnut starch) 100g

Egg white (for mixing pangolin meat and frog slices) 40g

Vegetable oil (for passing through oil) 800g (actual consumption about 60g)

Light soy sauce (for marinating) 10g

White sugar (for seasoning) 10g

Cooking wine (for marinating and cooking) 15g

Salt (for seasoning) 8g

MSG (for slurry) 6g

wet water chestnut starch (for marinating and thickening) 10g

scallion segments (for marinating) to taste

minced ginger (for marinating) a pinch

baking soda (for marinating) a pinch

Instructions

Prepare Pangolin Meat

Remove the skin, bones, thin membranes, and tendons, which are the toughest impurities, from the tender pangolin, then pull into slices. Marinate for 30 minutes with cooking wine, long scallion strips, baking soda, ginger slices, wet water chestnut powder, and light soy sauce. Remove the scallions and ginger, then coat the pangolin slices with a little egg white.

Prepare Frog Slices

Coat the frog slices with egg white and wet water chestnut powder.

Pass Through Oil

Pour oil into a wok and heat it over high heat until it reaches 60% hot. Pass the marinated pangolin slices and frog slices through the oil until cooked, then remove and drain the oil.

Stir-fry and Thicken Sauce

Return the wok with the remaining base oil to high heat. Add chopped scallions and stir-fry briefly. Pour in the pangolin slices and frog slices, add sugar, and stir-fry briefly. Splash in cooking wine, then pour in the pre-mixed thickening slurry made of wet water chestnut powder, raw oil, MSG, salt, and sugar.