Method:
1. Prepare Bubbles at the fry pan with oil. Take a fish-plate, stew some sugar in the pan with a little oil, to glue su-gar liquid, make up a rockery with Bubble dipped with the liquid on one side of the fish-plate.
2. Slice ginger into pieces, Section scallion, then put oil in fry pot, after the oil boiled into 40% oil temperature.
3. Slip the big frog legs pasted with egg white and wet starch in the pan, dredge them up quickly. Just leave a little oil in the pan to fry scallion, pick scallion up when it smells, then fry garlic cloves and soup. When they are ripe, fry the big frog legs in the pan with cooking wine, refined salt, monosodium glutamate for a white.
4. Scatter pepper powder and thicken soup with cooking starch and reverse it evenly. Locate it on the other side of the fish-plate.
5. The feature is unique sculpt; garlic c is fragrant, tender and slippery. |
