Golden Toad Playing with Pearls

Name: Golden Toad Playing with Pearls
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Cuisine: Chinese
Ingredients: 20 Frogs (10 whole, gutted; 10 skinned and boned); 4 Baby bok choy hearts; 1500 g (150 g actually used) Peanut oil; 20 g Dry starch; 20 g Wet starch slurry; 50 g Lard; 2 Egg whites; 450 g Chicken stock (used in portions); 10 g Scallion-ginger juice; 25 g Minced garlic; 40 Sichuan peppercorns; 20 g Ginger slices; 1 g Salt; 25 g Soy sauce (used in portions); 20 g Cooking wine; 10 g Sesame oil

Frog is the main ingredient: the meat is shaped into small balls, the whole frog is deep-fried until crispy, and the dish is finished by cooking with garlic paste and Sichuan peppercorns.

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Ingredients

Frogs (10 whole, gutted; 10 skinned and boned) 20

Baby bok choy hearts 4

Peanut oil 1500 g (150 g actually used)

Dry starch 20 g

Wet starch slurry 20 g

Lard 50 g

Egg whites 2

Chicken stock (used in portions) 450 g

Scallion-ginger juice 10 g

Minced garlic 25 g

Sichuan peppercorns 40

Ginger slices 20 g

Salt 1 g

Soy sauce (used in portions) 25 g

Cooking wine 20 g

Sesame oil 10 g

Instructions

Prepare the ingredients

First make an incision in the belly of 10 frogs, remove the innards and wash clean, then skin and bone the remaining 10 frogs. Chop the frog meat into a paste and place in a bowl, add the egg whites, scallion-ginger juice, salt, and 100 g of chicken stock, then mix well. Blanch the bok choy hearts and set aside.

Make the frog balls

Place a pot over medium heat and pour in water. When the water reaches a rolling boil, squeeze the seasoned frog paste into balls and drop them into the pot to poach until just cooked through, then remove and arrange on a plate. In a separate pot, pour in the peanut oil. Rub the whole frogs all over with soy sauce, coat them evenly with the dry starch, and drop them one by one into the hot oil. Deep-fry until golden brown, then remove and set aside.

Braise and serve

In another pot, melt the lard over medium heat, then add the minced garlic, Sichuan peppercorns, and ginger slices. Fry briefly to release their aroma, then add the fried whole frogs along with 20 g of soy sauce, 350 g of chicken stock, and the cooking wine. Braise until the frogs are tender, thicken the sauce with the wet starch slurry, drizzle with the sesame oil, then pour over the frog balls on the plate to shape and serve.