Braised frog in soy sauce(jiang men lin wa )

Braised frog in soy sauce

Introduction:

"I used to like to cook in the kitchen, but I didn't have time to learn because of my busy work. In 2005, after I retired from the second tier, three meals a day was my main job. If I cooked a very common home cooked dish with my heart, it would be very delicious. A few years later, my cooking skills have made great progress. In the future, I will introduce them to you one after another. I hope you can put forward your valuable opinions and suggestions. "

Production steps:

Step 1: heat the lard with a frying spoon, add pepper and sauce, add vinegar, sugar, monosodium glutamate and other seasonings, then push the frog into the spoon and simmer over low heat; after boiling, add potatoes.

Step 2: simmer for about 15 minutes. When the soup is 1 / 5, thicken, turn over a large spoon, drop sesame oil into the plate, and put a pinch of coriander in the middle.

Materials required:

Rana chensinensis: 600g

Potatoes: 600g

Shallot: 15g

Ginger: 10g

Coriander: 15g

Lard: 30g

Soy sauce: 40g

White granulated sugar: 5g

Vinegar: 10g

Cooking wine: 15g

Chinese prickly ash: 5g

Star anise: 3 G

MSG: 2G

Sesame oil: 10g

Corn starch: 15g

Red pepper: two

Note: Sauce stewed frog features: red color sauce, salty taste, crisp texture. The key to making stewed frog in soy sauce: female frog should be selected. The male Rana chensinensis is small and has no frog oil, so it has poor nutrition and taste. If it is fried, it will lose its freshness and tenderness, so it should not be used. The sauce should be cooked and spread. Thicken moderately, thicken the juice over high fire, and the color is bright.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: Maotai flavor

Chinese PinYin : Jiang Men Lin Wa