「Screaming Frog (Spicy Frog)」

Ingredients and amounts

• 800 g frog meat (from about 1.5 kg live frogs, preferably small ones for tender meat)
• 20-30 g pickled ginger
• 5-10 g pickled chili peppers
• 10 g wild pepper (bird's eye chili)
• 20 g green and red chili peppers
• 30-50 g garlic
• 20-30 g doubanjiang (fermented chili bean paste)
• 15 g salt
• 10 g white pepper powder
• 400-500 ml beer
• 10 ml cooking wine
• 5-10 ml Sichuan pepper oil
• 30 g cornstarch
• 20 ml lard (or substitute with cooking oil)
• 200 ml cooking oil
• 5 g chopped scallions

Step-by-step method

1. 1

   Step 1

   Wash the frog meat and drain. Add at least 10 g salt and 50 ml beer. Rub with your hands for 5 minutes to remove the gamey smell.

2. 2

   Step 2

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

3. 3

   Step 3

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

4. 4

   Step 4

   Julienne or slice the pickled ginger, pickled chili peppers, and wild pepper. Cut the green and red chili peppers into rings. Peel the garlic cloves.

5. 5

   Step 5

   Heat a wok over high heat. Add 200 ml cooking oil (add another 100 ml if the wok bottom is flat). Heat to 60% oil temperature (small bubbles appear). Quickly deep-fry the marinated frog meat for 10 seconds, then remove immediately.

6. 6

   Step 6

   Drain the frog meat. Pour out the hot oil, leaving 30 ml in the wok. Add 20 ml lard (or keep a total of 50 ml cooking oil).

7. 7

   Step 7

   When the oil reaches 60% heat, add the pickled ginger, pickled chili peppers, wild pepper, and garlic. Stir-fry until fragrant. Add 20 g doubanjiang and stir-fry over medium heat until the oil turns red (about 30 seconds). Pour in 400 ml beer.

8. 8

   Step 8

   Add the fried frog meat. Gently push and turn with a spoon, do not stir vigorously. Add 5 g white pepper powder and 5 ml 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 pepper rings. Cook for 10 more seconds, then remove from the wok.

10. 10

    Step 10

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