Braised Frog Legs with Garlic
A Northeastern Chinese specialty of frog legs braised with whole garlic cloves, featuring a rich garlic aroma and tender meat.
Ingredients
Frog hind legs (peeled, washed, claws removed, cut into two pieces, tossed with soy sauce)
250g
Garlic cloves (peeled and washed)
25g
Scallions (finely chopped)
to taste
Ginger (finely chopped)
to taste
Soy sauce (for marinating and seasoning)
to taste
Sugar
to taste
MSG
to taste
Shaoxing wine (to remove odors and add flavor)
to taste
Wet cornstarch (for thickening)
to taste
Lard (for stir-frying)
to taste
Sichuan peppercorn water
to taste
Meat broth (as the braising base)
to taste
Sesame oil (drizzled at the end)
to taste
Instructions
1
Prepare the ingredients
Wash the frog legs, remove the claws, and cut each into two pieces. Peel and rinse the garlic cloves. Finely mince the scallions and ginger. Toss the frog legs with soy sauce and let them marinate briefly.
2
Braise
Heat lard in a wok and briefly stir-fry the frog legs. Add the Shaoxing wine, sugar, soy sauce, MSG, garlic, scallions, ginger, Sichuan peppercorn water, and meat broth. Bring to a boil, then reduce to low heat and simmer until the meat is thoroughly cooked and tender. Move to medium heat, adjust the seasoning to taste, thicken with a cornstarch slurry, drizzle with sesame oil, and serve.
