Screaming Frog (Bullfrog)
Screaming Frog (Bullfrog) is a home-style meat dish at difficulty 4/5 (Advanced), about 1643 kcal. This dish is fresh and spicy, appetizing, with tender and bouncy meat. Ingredients and step-by-step instructions are below, with notes for home cooking.
4 / 5
★★★★☆
1643 kcal
Ingredients
- Bullfrog meat
- Pickled ginger
- Pickled peppers (using sour/spicy peppers)
- Wild mountain peppers (also interchangeable with dried red chili peppers)
- Green and red chili peppers
- Garlic
- Bean paste (Sichuan broad bean paste, recommended)
- Salt
- White pepper powder
- Starch (dry starch can be used)
Steps
- Wash the bullfrog meat and drain the water thoroughly. Add more than 10g of salt and more than 50ml of beer, rub with your hands for 5 minutes to remove fishiness.
- Rinse under clear water until no more bloody water or impurities flow out. Drain the water well and place in a suitable container, ready for marinating.
- Add 5g of salt, 30g starch, 10ml cooking wine, 5g white pepper, and rub evenly with your hands. Marinate for 5-10 minutes.
- Slice or chop the pickled ginger, pickled peppers, and wild mountain peppers (choose according to your knife skills). Cut the green and red chilies into rings and peel the garlic cloves.
- Heat up the wok and add 200ml cooking oil (if the wok bottom is flat, add another 100ml). Heat until the oil temperature is 60% (small bubbles appear). Pour the marinated bullfrog in and deep-fry quickly. Remove after 10 seconds (do not overdo it, otherwise the meat will become tough).
- Drain the frog meat and pour the hot oil from the wok into a bowl, keeping 30ml. Add 20ml pork fat (if not available, keep a total of 50ml cooking oil in the wok).
- When the oil temperature is 60% hot, add the pickled ginger, pickled peppers, wild mountain peppers, and garlic. Stir-fry to release the aroma. Add 20g of bean paste and stir-fry over medium heat until red oil appears (control time within 30 seconds). Pour in 400ml beer.
- Then pour in the deep-fried bullfrog meat. Toss gently with a spoon, do not stir vigorously. Add 5g white pepper and 5ml tent pepper oil. Simmer over medium heat for 3 minutes.
- Increase the heat to high and reduce sauce for half a minute. Add the green and red chili rings and cook for another 10 seconds before serving.
- Transfer to a serving bowl and sprinkle with green onions. Enjoy!
Notes
This dish is fresh and spicy, appetizing, with tender and bouncy meat. It is a typical Sichuan-style home-cooked dish. Bullfrog is high in protein and low in fat, paired with fermented ingredients like pickled ginger and pepper to help stimulate appetite. The method is relatively direct, but attention must be paid to oil temperature control and seasoning balance. Beginners can generally complete it in 1 to 2 hours.
Estimated difficulty: ★★★★
Estimated calories: 1643 kcal
Cuisine group: Screaming Frog
Portion calculation:
1 Serving
Per serving:
- Bullfrog chunks 800g (Buy 3 jin of live frog; small ones are recommended for tender meat)
- Pickled ginger 20-30g (Depending on taste; add more if you like strong flavor)
- Pickled peppers 5-10g (Adjust according to heat tolerance; non-spicy eaters can reduce to 2.5g for a very mild spice)
- Wild mountain peppers 10g
- Green and red chilies 20g
- Garlic 30-50g (Can adjust based on preference,不低于30g)
- Bean paste 20-30g (Use 30g for strong flavor, 20g for lighter taste. PS This dish can't be too light, haha)
- Salt 15g
- White pepper 10g
- Beer 400-500ml
- Cooking wine 10ml
- Tent pepper oil 5-10ml
- Starch 30g (Dry starch is a good substitute)
- Pork fat 20ml (Optional, substitute with cooking oil if unavailable)
- Cooking oil 200ml
- Green onion 5g
- When draining water, you can press the wire mesh colander
- Ensure starch is evenly coated on the meat when rubbing
If you encounter problems or see areas for improvement while following this guide, please submit an Issue or Pull Request.