Pigeon and Bullfrog Duo
Braised, well-seasoned pigeon breast meets crispy breadcrumb-fried bullfrog — one plate, two preparations, distinctive flavors.
Ingredients
pigeon breast meat
500 g
rock sugar
30 g
bullfrog legs, deboned
300 g
granulated sugar
15 g
baby corn, blanched
200 g
soy sauce
15 g
breadcrumbs
200 g
sesame oil
10 g
eggs
50 g
MSG
3 g
fine salt
20 g
white pepper
5 g
Shaoxing wine
20 g
dry starch
100 g
wet starch
20 g
meat broth
500 g
scallions
20 g
lard (about 150 g used)
1000 g
ginger
20 g
Instructions
1
Step 1
Score one side of the pigeon breast in a crosshatch pattern, then cut into strips 6 cm long and 1 cm wide. Blanch the baby corn, remove and arrange on a serving plate. Debone the bullfrog legs, make a slight cut (without cutting all the way through), place on a plate, and marinate with 10 g salt, 5 g soy sauce, 10 g Shaoxing wine, granulated sugar, 10 g scallion, and 10 g ginger.
2
Step 2
Heat a wok over medium heat, add 50 g lard, and heat to about 70% hot. Add the pigeon breast and stir-fry, then add 10 g salt to drive off the moisture. In a separate wok, add 20 g lard and the rock sugar; stir-fry until the sugar foams, then add 5 g soy sauce to make a caramel glaze. Pour in the pigeon breast and meat broth, add 10 g scallion, 10 g ginger, and 10 g Shaoxing wine, cover, and simmer until tender.
3
Step 3
Coat the bullfrog with dry starch, dip in beaten egg, then roll in breadcrumbs. Deep-fry until golden, remove, and arrange around the baby corn on the serving plate. Pick out the scallion and ginger from the braised pigeon, add MSG and white pepper, thicken with wet starch, drizzle with sesame oil, and pour over the baby corn. Serve immediately.
