Kung pao frog feet

2 servings
3 hours 30 min


1. Combine all the marinade ingredients and coat the frog legs with them. Marinate your legs in the fridge for at least 3 hours.

2. Heat a deep frying pan with the oil, put the white parts of the spring onions, dried and fresh chilli, crushed garlic and ginger, chopped into it. Fry until fragrant.

3. Now add the pickled frog legs to the pan, mix well.

4. Make the sauce by mixing all the ingredients intended for this. Cover the pan with a lid and bring the contents to a boil. Keep on fire for 5-10 minutes (until tender).

5. Add the green onion feathers, cut into long pieces, stir and serve the finished dish immediately to the table. Have a pleasant appetite!