Wineshark Cooking Class - Deep-Fried Frog Legs 吉列田雞腿

Ingredients (for 4):

• Frog - 1,200g
• Flour - 1/2 cup
• Egg - 2
• Bread crumbs - 1 cup
• Oil - 4 cup
• Soy sauce - 2 tsp
• Salt - 1/4 tsp
• Ginger wine - 1 tsp
• White pepper powder - 1/8 tsp
• Sugar - 1/2 tsp

Procedures:

1. Wash the frogs thoroughly, remove the nails and cut away the legs.

2. Mash the ginger, then squeeze out the juice. Add some rice wine to prepare the ginger wine.

3. Cut the frog legs in halves, then marinate with soy sauce, salt, ginger wine, white pepper powder and sugar for 1 hour.

4. Soak the frog legs dry with kitchen paper.

5. Put the flour inside a plastic bag, then put the frog legs in and mix well, coating the legs thoroughly but dusting off the excess.

6. Put the frog legs in the whisked egg and coat on both sides.

7. Then coat the frog legs with bread crumbs. 

8. Deep fry the frog legs until light golden, then remove. Turn up the heat and re-fry again to golden.

9. Serve with garlic salt and Worcestershire sauce.