Actually, before, when I sawFrog legs, I was too scared to touch them. Especially seeing them with their skin on made me step back. I always felt that soft meat a little terrifying. But out of sight, out of mind, even without the skin, I can still eat them very happily.Suddenly, I miss those days when my sister's schoolmate used to catch frogs late at night by the water ditch and then send us home with big bags full of them the next day. Mom was always too scared to kill them so it turned out that two lady-like ladies took on the task of slaughtering the frog legs, passing them to my grandfather for cooking.The other day, I went shopping at Walmart and found some frog legs without skin, well cleaned and quite large. Thinking about the variety of meats on the dining table, I bought four of them home. However, they turned out to be so big that just two would make a whole plate for me. The meat was thick too.And it's alllean meat

  , which is perfect for those who don't like fatty meat.I've always thought that this kind of meat needs plenty ofchili peppers

  to taste properly. I love spicy food so I prefer to make them in a spicy style; if you can't handle the heat, just walk away.Frogs are known for their delicate and tender flesh, similar tochicken meat. They are often called frogs' legs.Rich in protein, carbohydrates, water, and with a small amount of fat, they taste delicious. Now that we only eat farmed ones, although not as tasty as the wild ones from my childhood, having them occasionally isn't bad.Even those on a

  dietcan enjoy

  spicy fried frog legs. Ingredients: Frog legs,ginger,star anise,dried red chili peppers, garlic,coriander,soy sauce,rice wine,salt,black pepper.

  How to make spicy fried frog legs:

  1. Marinate the frog leg pieces with salt and rice wine for a while before cooking, prepare all other ingredients.

  2. Fry the green onion segments until fragrant, then remove them.

  3. Add star anise, garlic, and dried red chili peppers to stir-fry until fragrant.

  4. Add the frog legs and stir-fry together, add black pepper.

  5. Pour in rice wine.

  6. Pour in soy sauce.

  7. Add salt.

  8. Keep stirring until the moisture from the frog meat has evaporated.

  9. Add red chili peppers and coriander before serving.

  Cooking tips:

  1. The meat is thick, so marinating beforehand ensures better flavor absorption.

  2. You can replace all dried red chili peppers with fresh ones if you don't like the heat.

  The meat is both thick and tender; eating it in large quantities won't make you gain weight.