Superior Chinese Salt and Pepper Frog legs. скачать в хорошем качестве

Superior Chinese Salt and Pepper Frog legs.

This is one of my wife's favorite ways to eat frog legs. I love frog legs anyway they are cooked. I hope you will try them and leave a comment for us. Salt and pepper seasoning ingredients 1 tbsp salt ½ tsp White sugar ½ tsp Chinese 5 spice 2 tsp crushed chili flakes. ½ tsp garlic powder ¼ tsp ground ginger 1 tbsp ground white pepper Directions Mix all the ingredients and store in an airtight container. Frog leg Ingredients Marinade 5-10 Fresh frog legs cut into small pieces. (If you use 10 pieces of frog legs double the marinade.) 2 Stalks Green Onion and few pieces of Ginger 1.5 Tsp Salt and pepper seasoning (recipe above) 1 Tbsp Cooking Wine Dredge mix 1/2 Cup of either one, Corn, potato, or Tapioca Starch whichever you have. Last step ingredients 1 Tbsp Minced Garlic 1/2 sweet pepper sliced or cubed. 1/2 Tsp Salt 1/2 Ground Pepper 2 Chopped Green Onions Directions Cut the frog legs into bite size pieces and place in a bowl, add the 2 stalks of green onions and a few pieces of ginger to the bowl, add the salt and pepper seasoning (above) 1 tbsp. cooking wine. Mix well and hand massage for 2 minutes. Let marinade for at least 30 minutes and a long as overnight. Pick out the frog legs from the bowl and place in a new bowl. Discard the marinade substance. Add ½ cup of one of the above listed starches. Mix well until all frog legs are coated. In a small pan heat 3 cups of oil to between 300 and 350 degrees. Place the frog legs in and cook until lightly browned. Remember we are frying these twice to make them crispier. Take them out and let them rest 3 minutes. Bring the oil up to temperature fry the second time until golden brown. In a separate frying pan (no oil added) add the garlic and sweet peppers cook till softened and fragrant. Add in the twice fried frog eggs and toss everything together. Sprinkle the salt and pepper (adjust if you want less salt) add the green onions over the top of the legs and toss. Completed, enjoy!