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Clay Pot Braised Frog
Rate this recipeClay pot braised frog is full of countryside flavor and best eaten hot with rice. The frog meat melds with the thick, rich sauce and will make your family meal far more appealing.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
5
Time
45 minutes
Servings
2
Level
Medium
Ingredients
Frogs
500 g
Fish sauce
2 tablespoon
Spring onions
2 stalk
Chilies
3 piece
Garlic
3 clove
Implementation Steps
01
Peel the shallots and garlic and mince them very finely. Wash the frogs again with water and chop into bite-sized pieces. Then marinate the frog with 1 tablespoon of fish sauce, 1 tablespoon of seasoning powder, 1 tablespoon of sugar, 1 tablespoon of chili sauce, half a tablespoon of pepper and 2 tablespoons of cooking oil, and leave for about 30 minutes to absorb the seasoning. While it marinates, stir it with chopsticks from time to time so every piece is evenly coated and the dish turns out richer and tastier.
02
Heat 2 tablespoons of cooking oil in a pan, add the minced shallots and garlic and fry until fragrant, adding a little chili powder for an appetizing color. Then add the marinated frog and stir-fry over medium heat. When the frog has firmed up, turn off the heat.
03
Next, transfer the stir-fried frog to an earthenware pot and add a whole long red chili. Add chilies to suit your family's taste, plus a few black peppercorns, then add water and cook over low heat. Simmer for about 30 minutes; when the dish turns a deep amber color and the sauce is thick, your clay pot braised frog is ready.
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