Lobster Tail and Bullfrog Exclusive

Name: Lobster Tail and Bullfrog Exclusive
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Hot Dishes

Chunks of tender bullfrog and blanched lobster tails are braised together with ginger, garlic and fiery doubanjiang in a mild spicy sauce. Two proteins, one luxurious pot of Chuan style flavor that begs for rice.

30 minNewMedium Hot Dishes Braise Mild Spicy

Instructions

1
Ingredients: bullfrog (cleaned), lobster tails, ginger slices, garlic (crushed), scallions, Pixian bean paste.
2
Cut the cleaned bullfrog into pieces.
3
Put the lobster tail into a pot of clear water and add an appropriate amount of cooking wine.
4
Blanch and remove.
5
Heat oil in a wok or pan, then add slices of ginger and garlic to stir-fry briefly.
6
Then, add the chopped bullfrog along with an appropriate amount of cooking wine.
7
Stir-fry, stir-fry.
8
Next, add an appropriate amount of Pixian bean paste.
9
Add an appropriate amount of soy sauce.
10
Add an appropriate amount of salt.
11
Add an appropriate amount of zero-calorie sugar.
12
Add an appropriate amount of water.
13
Season and cook for 10 minutes.
14
Then, add the lobster tail and flip it around, simmering for 2 to 3 minutes.
15
Finally, add the scallions and it’s done.