Screaming Bullfrog

Method10 steps

1. 1

   Remove the Fishy Taste

   去腥处理

   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.

   牛蛙肉洗净后控干水分，加入10克以上的盐巴和50ml以上的啤酒，用手抓5分钟，去除牛蛙肉的腥味

   ⏱5 min

   • 💡 Rub for a sufficient amount of time.抓揉时间要充足
   
2. 2

   Rinse and Drain

   冲洗控干

   Rinse under running water until no more blood or impurities run out. Drain the water and place in a suitable container.

   对着清水冲洗，直至不再流出血水和杂质，控干水分，放到合适的器皿中

   ⏱2 min

   • 💡 Be sure to drain the water thoroughly, otherwise it will affect the marinating effect.水分一定要控干，否则影响腌制效果
   
3. 3

   Marinate the Bullfrog

   腌制牛蛙

   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.

   加入5克盐，30克生粉，10ml料酒，5克胡椒粉，用手抓均匀，腌制5-10分钟

   ⏱10 min

   • 💡 Make sure the cornstarch evenly coats the bullfrog meat when rubbing.生粉抓揉的时候要均匀覆盖蛙肉
   
4. 4

   Prep the Aromatics

   辅料切配

   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.

   将泡姜、泡椒、野山椒切丝或者片，青红辣椒切成圈圈，大蒜拨开即可

   ⏱5 min

   • 💡 Choose julienne or slices based on your cutting preference.根据刀工习惯选择切丝或切片
   
5. 5

   Blanch the Bullfrog in Oil

   牛蛙过油

   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.

   起锅烧热加入200ml食用油，烧至6成油温（有小气泡），将牛蛙倒入快速过油炸制，10秒钟后捞出

   ⏱10 sec

   • 💡 Do not overcook, or the bullfrog meat will become tough and dry.不能超时太多，否则会导致蛙肉老柴
   
6. 6

   Prepare the Base Oil

   准备炒底油

   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).

   捞出蛙肉控油，锅中热油倒出保留30ml，加入20ml猪油（或总共50ml食用油）

   ⏱1 min

   • 💡 Lard significantly enhances the aroma of Sichuan dishes.猪油能显著提升川菜的香味
   
7. 7

   Fry the Base Aromatics

   炒制底料

   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.

   油温6成热时加入泡姜、泡椒、野山椒、大蒜爆香，加入豆瓣酱20克，中火翻炒30秒至出红油，倒入400ml啤酒

   ⏱2 min

   • 💡 Watch the heat; do not burn the fermented broad bean chili paste (doubanjiang).注意火候，不要把豆瓣酱炒糊
   
8. 8

   Braise to Infuse Flavor

   焖煮入味

   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.

   倒入炸过的牛蛙肉，用勺子推着翻（不要用力搅拌），加入5克胡椒粉、5ml藤椒油，中火慢焖3分钟

   ⏱3 min

   • 💡 Pushing with the spoon helps keep the bullfrog meat intact.用推勺的方式可以保持蛙肉完整
   
9. 9

   Reduce the Sauce

   收汁增色

   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.

   加大火力大火收汁半分钟，加入青红辣椒圈，再煮10秒准备起锅

   ⏱40 sec

   • 💡 Adding the chili rings at the end keeps them bright green.最后加入辣椒圈是为了保持颜色翠绿
   
10. 10

    Plate the Dish

    装盘

    Transfer to a serving dish and sprinkle with chopped scallion. Serve and enjoy.

    盛到盆里，撒上葱花即可开动

    ⏱30 sec

    • 💡 Best enjoyed while hot.趁热食用口感最佳