Moreover, once the beef frog is fried, its moisture is firmly locked in, resulting in a more tender texture when eaten.
Actually, it's not just the marinated beef frog that needs to be fried; other beef frog recipes have frying steps as well. Some need marination, some don't.
While marinating the beef frog, Lin Xu added an appropriate amount of vegetable oil to the pot and, at five-tenths heat, placed each beef frog that needed marination into the oil.
Began the frying process.
It's important not to over-fry these marinated beef frogs—just a quick dip in hot oil before taking them out.
If they are over-fried, the marinade flavor may not penetrate well.
Once the fried beef frogs are taken out of the pot, let them drain oil; once the temperature cools down, put them in the marinade so the frog meat doesn't fall apart.
Busy with this, Qi Siliang, who had just finished his work nearby, curiously asked:
