Roasted Frog Legs
This Shanghainese (Hu cuisine) frog leg dish gets its name from its finished appearance, which closely resembles cherries. It has a golden hue and is exceptionally flavorful.
Ingredients
Frog legs (take the hind legs of two live frogs, debone and lightly pound)
400g
Live frogs (for obtaining legs)
1100g
Scallion segments
13g
Minced ginger
6.5g
Five-spice powder (added at the end)
A pinch
Shaoxing wine (for stir-frying to release fragrance)
As needed
Sugar
As needed
Caramel color (for coloring)
A pinch
Soy sauce
As needed
Sesame oil (drizzled at the end)
13g
Clear broth
175g
Lard (for stir-frying)
As needed
Instructions
1
Preparing the frog
Using a live frog, make a cut at the back of the neck, severing the neck, but the skin on the back of the neck must remain connected and cannot be cut. Then use your left hand to grip the frog's neck, and your right hand to grip the frog's head, pulling downward toward the back, and the skin will peel off. Cut off the feet and other parts, keeping only the two hind legs, about 400g, then use a knife to lightly pound each leg bone
2
Stir-frying
Heat lard, scallions, and ginger in the wok, add the frog legs, add sugar, wine, and soy sauce to release fragrance, then add clear broth and caramel color, and roast over low heat until the leg meat curls
3
Seasoning
Sprinkle with five-spice powder, drizzle with sesame oil, and serve
