How to Make Screaming Bullfrog

Example Dish

Screaming Bullfrog is a relatively easy dish to prepare. Beginners typically need only 1-2 hours to complete it. In addition to its delicious flavor, this dish has an appetizing effect, making it ideal for those with poor appetite. It is suitable for people of all ages. (It is best if you can handle spicy food.)

Estimated Cooking Difficulty: ★★★★

Essential Ingredients and Tools

Bullfrog meat
Pickled ginger
Pickled chili peppers
Wild mountain peppers (dried red chilies can be used as a substitute)
Green and red chili peppers
Garlic
Doubanjiang (fermented broad bean paste; Pixian Doubanjiang is recommended)
Salt
Pepper
Cornstarch (dry starch is also acceptable)
Beer (Snow beer is recommended)
Cooking wine
Tengjiao oil (optional)
Lard (optional)
Scallions

Calculation

1 serving

Per serving:

Bullfrog meat pieces: 800g (Buy 3 jin [approx. 1.5 kg] of live frogs; it is recommended to choose smaller ones for tender meat)
Pickled ginger: 20-30g (Adjust according to personal taste; add more if you prefer stronger flavors)
Pickled chili peppers: 5-10g (Adjust based on your tolerance for spice. If you cannot handle spicy food, it is recommended to reduce to 2.5g for a mild heat)
Wild mountain peppers: 10g
Green and red chili peppers: 20g
Garlic: 30-50g (Adjust according to preference; keep it at no less than 30g)
Doubanjiang: 20-30g (Use 30g for stronger flavor or 20g for a lighter taste. Note: This dish cannot be too bland, haha)
Salt: 15g
Pepper: 10g
Beer: 400-500ml
Cooking wine: 10ml
Tengjiao oil: 5-10ml
Cornstarch: 30g (Dry starch can be used as a substitute)
Lard: 20ml (If unavailable, use regular cooking oil)
Cooking oil: 200ml
Scallions: 5g

Instructions

Wash the bullfrog meat, drain the excess water, add more than 10 grams of salt and more than 50ml of beer, and massage by hand for 5 minutes to remove the fishy odor.
Then rinse under running water until no more blood or impurities come out. Drain the water and place the meat in a suitable container to prepare for marinating.
Add 5 grams of salt, 30 grams of cornstarch, 10ml of cooking wine, and 5 grams of pepper powder. Mix evenly by hand and marinate for 5-10 minutes.
Julienne or slice the pickled ginger, pickled chili peppers, and wild mountain peppers (choose based on your knife skills). Slice the green and red chili peppers into rings and separate the garlic cloves.
Heat a wok and add 200ml of cooking oil (add another 100ml if the wok has a flat bottom). Heat until the oil reaches 60% temperature (small bubbles appear). Pour in the marinated bullfrog meat and deep-fry quickly for 10 seconds before removing (do not exceed this time significantly, or the meat will become tough and dry).
After removing the frog meat, drain the oil. Pour out the hot oil from the wok into a bowl, leaving 30ml in the wok. Add 20ml of lard (if unavailable, leave a total of 50ml of cooking oil in the wok).
When the oil reaches 60% heat, add the pickled ginger, pickled chili peppers, wild mountain peppers, and garlic. Stir until fragrant, then add 20 grams of broad bean paste. Stir-fry over medium heat until red oil appears (control the time to 30 seconds). Pour in 400ml of beer.
Add the fried bullfrog meat back into the wok. Use a spoon to gently push and turn the meat; do not stir vigorously. Add 5 grams of pepper powder and 5ml of rattan pepper oil. Simmer over medium heat for 3 minutes.
Increase the heat to high and reduce the sauce for half a minute. Add the green and red chili pepper rings and cook for another 10 seconds before serving.
Transfer to a bowl, sprinkle with chopped green onions, and serve!

Additional Notes

When draining water, you can use a colander to press down on the meat.
Ensure the cornstarch is evenly coated on the frog meat when mixing.

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.