Complete Guide to Cooking Stone Frog: Many Methods, Simple and Easy to Learn
StoneFrogBecause its meat is delicious, it grows quickly and is large, it is one of the main edible frog species. Traditional Chinese medicine holds that stone frog meat is sweet, salty and neutral in nature, entering the lung, stomach and kidney meridians, with the effects of strengthening the spleen and resolving stagnation, and nourishing and strengthening the body. It is often used for indigestion, poor appetite and weakness and other conditions. There are also many ways to eat it. Let us take a look together at the complete guide to cooking stone frog below!
Clear-Stewed Stone Frog
[Ingredients] 250 grams stone frog, 100 grams pork (fatty and lean), 50 grams shiitake mushrooms (fresh), 5 grams ginger, 20 grams scallion, 4 grams salt, 2 grams chicken fat, 1 gram MSG.
[Method] ① Take 4 stone frogs weighing about 250 grams, cut off the head and top shell, slit the belly and remove the internal organs, chop off the claws, wash clean and dry. ② Cut the fatty and lean meat into strips 3.6 cm long and 0.6 cm wide. ③ Remove the stems from the shiitake mushrooms and wash clean; wash the ginger and scallion clean; take the white part of the scallion and cut into sections; slice the ginger. ④ Take a stewing pot, place the meat in the middle of the pot, cover the top with shiitake mushrooms, place the stone frogs with their backs facing up around the meat, pour in 250 ml fresh stock, add refined salt, ginger slices, scallion white and MSG, put into a steamer and steam over high heat. ⑤ Steam until tender and soft, take out, pick out the ginger slices and scallion white, drizzle with chicken fat and it is done.
[Tips] Use the stewing and steaming technique; the heating time should be long, and after steam rises, use medium-low heat.
Clear-Boiled Stone Frog Soup
[Ingredients] 500 grams stone frog, 0.5 grams sesame oil.
[Method] ① Remove the head and internal organs of the stone frog, do not remove the skin, cut into small pieces. ② First stir-fry briefly in an oiled pan, then drizzle with sesame oil. ③ Then add clean water and stew in the pan for about half an hour. ④ Before removing from the heat, add an appropriate amount of salt and it is ready to eat.
Steamed Stone Frog
[Ingredients] 500 grams stone frog, 1.5 grams salt, 15 grams cooking wine, a little scallion, ginger and MSG.
[Method] ① Cut the frog with internal organs removed into 4 pieces, place in a soup bowl and arrange into its original shape. ② Add the above seasonings, cover the bowl and steam clean for half an hour and it is done.
Stir-Fried Frog Legs with Green Peppers
[Ingredients] 300 grams frog legs, 200 grams green peppers, 30 grams each scallion, ginger and garlic, 20 grams cooking wine, appropriate amounts of refined salt, MSG, water starch and vegetable oil.
[Method] ① Cut the frog legs into small pieces 2 cm long, coat with a little refined salt and cooking wine. ② Cut the scallion, ginger and garlic into small cubes. ③ Mix refined salt, MSG and water starch into a sauce. ④ Cut the green peppers into 2 cm long sections. ⑤ Heat the pan, add an appropriate amount of oil, put the frog legs into the pan and stir-fry until separated, then add the green peppers, scallion, ginger and garlic together into the pan, stir-fry briefly, pour in the mixed sauce, and stir-fry until cooked.
[Tips] Before steaming, you may appropriately place some fresh fruit in a cloth bag, take it out after the dish is done, and the effect will be even better.
Quick-Stir-Fried Stone Frog
[Ingredients] 2 stone frogs, 1 red chili and 1 green chili each, half an onion, an appropriate amount of ginger slices, an appropriate amount of minced garlic, a little Sichuan peppercorn.
[Method] ① First heat the pan and add oil; after the oil is hot, add Sichuan peppercorn until the fragrance comes out, add ginger slices and minced garlic, and stir-fry. ② Pour in the chopped stone frog, pour in a little baijiu and light soy sauce. ③ After stir-frying, add the red and green chilies and continue stir-frying. ④ Add a little water and cover the pan. ⑤ When the liquid is almost dry, add the onion and stir-fry. ⑥ Pour in a little oyster sauce, season with salt and it is ready to serve.
[Tips] Because stone frogs may carry parasites, they must be cooked thoroughly; first blanch in boiling water, then cool with ice cubes, and the meat will be somewhat firmer.
Sauce-Fragrant Stone Frog Casserole
[Ingredients] 1000 grams stone frog, an appropriate amount of oil, 1 scallion, 1 garlic stalk.
[Method] ① Chop the stone frog into pieces, add ginger powder, salt, pepper and cooking wine and marinate for 15 minutes. ② Cut the scallion white into sections, crush the garlic and peel. ③ Heat oil in a pan and sauté the scallion and garlic until fragrant. ④ Pour in the marinated stone frog. ⑤ Add salt, light soy sauce, soybean paste, sweet bean sauce, yellow lantern chili sauce, vinegar and other seasonings. ⑥ Pour into a casserole, add a small amount of water, simmer over low heat for 20 minutes, and remove from the heat.
[Tips] It must be cooked thoroughly; better to overcook than to eat parasites.