「Screaming Frog (Spicy Stir-Fried Frog)」

Ingredients and amounts

• 800g frog legs (from about 1.5kg live frogs, preferably small ones for tender meat)
• 20-30g pickled ginger (adjust to taste)
• 5-10g pickled chilies (reduce to 2.5g for mild heat)
• 10g wild mountain chilies (or dried red chilies as substitute)
• 20g green and red chilies
• 30-50g garlic (at least 30g recommended)
• 20-30g doubanjiang (chili bean paste, preferably Pixian)
• 15g salt
• 10g white pepper powder
• 400-500ml beer (preferably Snow brand)
• 10ml cooking wine
• 5-10ml Sichuan pepper oil (optional)
• 30g cornstarch (or potato starch)
• 20ml lard (optional, or substitute with cooking oil)
• 200ml cooking oil
• 5g chopped scallions

Step-by-step method

1. 1

   Step 1

   Wash the frog legs and drain well. Add at least 10g salt and 50ml beer, then massage with your hands for 5 minutes to remove any gamey smell.

2. 2

   Step 2

   Rinse under running water until no blood or impurities remain. Drain well and place in a bowl for marinating.

3. 3

   Step 3

   Add 5g salt, 30g cornstarch, 10ml cooking wine, and 5g white pepper powder. Mix well with your hands and marinate for 5-10 minutes.

4. 4

   Step 4

   Slice or julienne the pickled ginger, pickled chilies, and wild mountain chilies. Cut the green and red chilies into rings. Peel the garlic cloves and leave them whole.

5. 5

   Step 5

   Heat the wok over high heat and add 200ml cooking oil (add another 100ml if the wok bottom is flat). Heat to 180°C (when small bubbles appear). Quickly deep-fry the marinated frog legs for 10 seconds, then remove immediately (do not exceed this time, or the meat will become tough).

6. 6

   Step 6

   Drain the frog legs. Pour out the hot oil, leaving 30ml in the wok. Add 20ml lard (or keep a total of 50ml cooking oil if not using lard).

7. 7

   Step 7

   When the oil reaches 180°C, add the pickled ginger, pickled chilies, wild mountain chilies, and garlic. Stir-fry until fragrant. Add 20g doubanjiang and stir-fry over medium heat until the oil turns red (about 30 seconds). Pour in 400ml beer.

8. 8

   Step 8

   Add the fried frog legs back to the wok. Gently push and turn with a spatula (do not stir vigorously). Add 5g white pepper powder and 5ml Sichuan pepper oil. Simmer over medium heat for 3 minutes.

9. 9

   Step 9

   Increase the heat to high and reduce the sauce for 30 seconds. Add the green and red chili rings, cook for 10 seconds, then remove from heat.

10. 10

    Step 10

    Transfer to a serving bowl, sprinkle with chopped scallions, and serve immediately.