Kung Pao Frog Legs
Composition / ingredients
2
Servings:
Cooking method
1. Mix all the ingredients for the marinade and coat the frog legs with them. Marinate the paws in the refrigerator for at least 3 hours.
2. Preheat a deep frying pan with oil, put into it the chopped white parts of green onions, dried and fresh chili peppers, chopped garlic and ginger. Fry until fragrant.
3. Now add the pickled frog legs to the pan, mix well.
4. Prepare the sauce by mixing all the ingredients intended for this. Pour them over the paws, cover the pan with a lid and bring the contents to a boil. Keep on fire for 5-10 minutes (until cooked).
5. Add the green onion feathers, cut into long pieces, mix and immediately serve the finished dish to the table.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Ground black pepper - 255 kcal/100g
- Soy sauce - 51 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Green onion - 19 kcal/100g
- Spices dry - 240 kcal/100g
- Corn flour - 368 kcal/100g
- Whole grain corn flour, unseeded - 355 kcal/100g
- Whole grain corn flour sifted - 362 kcal/100g
- Corn flour from grain with removed germs of vitamin E - 364 kcal/100g
- Corn flour from grain with removed germs nevitaminiz - 364 kcal/100g
- Chili pepper - 40 kcal/100g
- Broth - 15 kcal/100g
- Oyster sauce - 121 kcal/100g
- Frog legs - 73 kcal/100g
