---
title: "Screaming Bullfrog (尖叫牛蛙)"
description: "This dish is fresh, spicy, and appetizing, with tender and bouncy bullfrog meat. It is a typical Sichuan-style home-cooked dish. Bullfrog is naturally high in protein and low in fat, and paired with fermented ingredients such as pickled ginger and pickled chili peppers, it helps stimulate appetite."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_jian-jiao-niu-wa.jpg"
url: "https://cookbook.cn-trending.com/r/meat_dish_jian-jiao-niu-wa/"
---

# Screaming Bullfrog

**尖叫牛蛙 · jiān jiào niú wā**

> Time: 1 h 30 min · Difficulty: Hard · Calories: 1643 kcal · Serves: 1 serving · Category: [Meat](https://cookbook.cn-trending.com/c/meat_dish/) (荤菜)

This dish is fresh, spicy, and appetizing, with tender and bouncy bullfrog meat. It is a typical Sichuan-style home-cooked dish. Bullfrog is naturally high in protein and low in fat, and paired with fermented ingredients such as pickled ginger and pickled chili peppers, it helps stimulate appetite.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_jian-jiao-niu-wa.jpg)

## Ingredients

- 800 g Bullfrog meat (牛蛙肉) — per serving
  - Tip: It is recommended to buy 3 jin (about 1.5kg) of live bullfrogs. Choose smaller ones for more tender and fresh meat.
- 20-30 g Pickled ginger (泡姜) — per serving
  - Tip: For those who like a stronger flavor, add more.
- 5-10 g Pickled chili (泡椒) — per serving
  - Tip: If you do not eat spicy food, reduce to 2.5g for a mildly spicy effect.
- 10 g Pickled wild chili (野山椒) — per serving
  - Tip: Dried red chili peppers can also be used as a substitute.
- 20 g Green and red chili (青红辣椒) — per serving
  - Tip: Cut into rings and set aside.
- 30-50 g Garlic (大蒜) — per serving
  - Tip: It is recommended to use no less than 30g to ensure the aroma.
- 20-30 g Fermented broad bean chili paste (doubanjiang) (豆瓣酱) — per serving
  - Tip: Pizhou doubanjiang is recommended.
- 15 g Salt (盐巴) — per serving
  - Tip: Use in two stages: for marinating and for removing the fishy taste.
- 10 g Ground pepper (胡椒粉) — per serving
  - Tip: Use in two stages.
- 30 g Cornstarch (生粉) — per serving
  - Tip: Dry starch can be used as a substitute.
- 450-550 ml Beer (啤酒) — per serving
  - Tip: Snowflake beer is recommended.
- 10 ml Cooking wine (Shaoxing) (料酒) — per serving
- 200 ml Cooking oil (食用油) — per serving
  - Tip: Used for oil-blanching and frying.
- 5 g Chopped scallion (葱花) — per serving

### Optional

- 5-10 ml Green Sichuan pepper oil (藤椒油)
  - Tip: Adds a fresh, fragrant, and numbing flavor.
- 20 ml Lard (猪油)
  - Tip: If unavailable, cooking oil can be used as a substitute.

## Tools

Wok, Cleaver / chef's knife, Cutting board, Slotted spoon, Serving dish

## Method (10 steps)

1. **Remove the Fishy Taste** — Wash the bullfrog meat and drain the water. Add at least 10g of salt and at least 50ml of beer, and rub by hand for 5 minutes to remove the fishy taste.
   - Duration: 5 min
   - Tip: Rub for a sufficient amount of time.
   ![Step 1: Remove the Fishy Taste](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_jian-jiao-niu-wa/step_1.jpg)
2. **Rinse and Drain** — Rinse under running water until no more blood or impurities run out. Drain the water and place in a suitable container.
   - Duration: 2 min
   - Tip: Be sure to drain the water thoroughly, otherwise it will affect the marinating effect.
   ![Step 2: Rinse and Drain](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_jian-jiao-niu-wa/step_2.jpg)
3. **Marinate the Bullfrog** — Add 5g of salt, 30g of cornstarch, 10ml of cooking wine (Shaoxing), and 5g of ground pepper. Rub evenly by hand and marinate for 5–10 minutes.
   - Duration: 10 min
   - Tip: Make sure the cornstarch evenly coats the bullfrog meat when rubbing.
   ![Step 3: Marinate the Bullfrog](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_jian-jiao-niu-wa/step_3.jpg)
4. **Prep the Aromatics** — Cut the pickled ginger, pickled chili peppers, and wild mountain peppers into julienne or slices. Cut the green and red chili peppers into rings. Peel the garlic cloves.
   - Duration: 5 min
   - Tip: Choose julienne or slices based on your cutting preference.
   ![Step 4: Prep the Aromatics](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_jian-jiao-niu-wa/step_4.jpg)
5. **Blanch the Bullfrog in Oil** — Heat a wok and add 200ml of cooking oil. Heat to 60% oil temperature (small bubbles appear). Pour in the bullfrog and quickly blanch-fry for 10 seconds, then remove.
   - Duration: 10 sec
   - Tip: Do not overcook, or the bullfrog meat will become tough and dry.
   ![Step 5: Blanch the Bullfrog in Oil](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_jian-jiao-niu-wa/step_5.jpg)
6. **Prepare the Base Oil** — Remove the bullfrog and drain the oil. Pour out the hot oil from the wok, leaving 30ml. Add 20ml of lard (or 50ml of cooking oil in total).
   - Duration: 1 min
   - Tip: Lard significantly enhances the aroma of Sichuan dishes.
   ![Step 6: Prepare the Base Oil](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_jian-jiao-niu-wa/step_6.jpg)
7. **Fry the Base Aromatics** — When the oil is at 60% heat, add the pickled ginger, pickled chili peppers, wild mountain peppers, and garlic to sizzle. Add 20g of fermented broad bean chili paste (doubanjiang) and stir-fry over medium heat for 30 seconds until red oil appears. Pour in 400ml of beer.
   - Duration: 2 min
   - Tip: Watch the heat; do not burn the fermented broad bean chili paste (doubanjiang).
   ![Step 7: Fry the Base Aromatics](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_jian-jiao-niu-wa/step_7.jpg)
8. **Braise to Infuse Flavor** — Pour in the fried bullfrog meat. Push and turn with a spoon (do not stir vigorously). Add 5g of ground pepper and 5ml of green Sichuan pepper oil. Braise slowly over medium heat for 3 minutes.
   - Duration: 3 min
   - Tip: Pushing with the spoon helps keep the bullfrog meat intact.
   ![Step 8: Braise to Infuse Flavor](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_jian-jiao-niu-wa/step_8.jpg)
9. **Reduce the Sauce** — Increase the heat and reduce the sauce over high heat for half a minute. Add the green and red chili pepper rings and cook for another 10 seconds before serving.
   - Duration: 40 sec
   - Tip: Adding the chili rings at the end keeps them bright green.
   ![Step 9: Reduce the Sauce](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_jian-jiao-niu-wa/step_9.jpg)
10. **Plate the Dish** — Transfer to a serving dish and sprinkle with chopped scallion. Serve and enjoy.
   - Duration: 30 sec
   - Tip: Best enjoyed while hot.
   ![Step 10: Plate the Dish](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_jian-jiao-niu-wa/step_10.jpg)

## Tips

- When draining the water, you can press with a slotted spoon.
- Make sure the cornstarch evenly coats the bullfrog meat when rubbing.
- Strictly control the oil-blanching time to about 10 seconds to ensure a tender, bouncy texture.

## Overview image

![Screaming Bullfrog — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_jian-jiao-niu-wa_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/meat_dish/尖叫牛蛙/尖叫牛蛙.md

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---

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