Stir-Fried Bullfrog with Chinese Broccoli
A home-style stir-fry made primarily with bullfrog and Chinese kale, along with carrot and other ingredients.
Ingredients
bullfrog (washed and chopped into pieces)
to taste
Chinese broccoli (washed and cut into diagonal slices)
to taste
carrot (peeled and cut into diamond-shaped slices)
to taste
fresh ginger (peeled and sliced)
to taste
garlic (sliced)
to taste
egg white
a pinch
fine salt
1 tsp
MSG
1/2 tsp
cooking wine
2 tbsp
ground white pepper
1 tsp
cornstarch
to taste
cooking oil
30 g
Instructions
1
Prepare the Ingredients
Wash the Chinese broccoli and cut it into diagonal slices. Wash the bullfrog and chop it into pieces. Peel the carrot and cut it into diamond-shaped slices. Peel the ginger and slice it, then slice the garlic.
2
Marinate the Bullfrog
Combine the bullfrog with a little egg white, a little salt, MSG, cooking wine, water, and cornstarch. Mix thoroughly and let it marinate.
3
Fry the Bullfrog
Pour the cooking oil into a wok and heat until very hot. Add the bullfrog and deep-fry until about 80% done, then remove it and drain.
4
Stir-Fry and Finish
Leave a little oil in the wok and add the ginger and garlic. Fry until fragrant, then add the Chinese broccoli and carrot and stir-fry until just tender. Return the bullfrog to the wok and season with salt, MSG, and white pepper. Stir-fry until the flavors are absorbed, thicken the sauce with cornstarch slurry, drizzle with sesame oil, and serve.
