Materials
Steps for making braised edamame and frog legs
Prepare the frogs by cleaning and setting them aside.
Add 1 spoonful of salt to the water, bring to a boil, add the edamame, blanch for 1 minute, then remove and set aside.
Prepare garlic cloves, chopped green onions, chopped chili peppers, and half a can of expired beer.
Heat oil in a wok, sauté chopped scallions and garlic cloves until fragrant, add frog legs and pan-fry until lightly browned, then add a splash of cooking wine.
Add the blanched edamame and stir-fry briefly.
Add half a can of beer, then add enough boiling water to cover the ingredients.
Add 2 tablespoons of dark soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 1 tablespoon of chicken bouillon powder, and 1 tablespoon of white pepper powder to the seasoning.
Add the chopped chili peppers, turn the heat to low, cover and simmer for about 8 minutes.
Add half a bowl of cornstarch slurry, reduce the sauce over high heat until thickened, then drizzle a swirl of vinegar around the edge of the pan.
Remove from heat and plate
