Spicy Sichuan Frog Legs

Name: Spicy Sichuan Frog Legs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1500 g Live frog (peeled and gutted; cut off the two legs where the spine meets the hind legs, break the leg bones with the back of a knife, then split the legs open); 25 g Soy sauce; 50 g Small red chili peppers (stemmed, seeded, washed, and cut into diamond-shaped pieces); 10 g Vinegar; 50 g Garlic (cut into diagonal segments); 2 g MSG; 1000 g (actually uses 100 g) Peanut oil; 1 g Sichuan peppercorn powder; 50 g Wet starch; 50 g Cooking wine; 10 g Sesame oil; 5 g Salt

A classic Hunan appetizer perfect for pairing with drinks. Deep-fried frog legs are stir-fried with Sichuan peppercorn powder, red chilies, and garlic for a numbing, spicy, fragrant, crispy, and savory dish.

35 min

Easy

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Ingredients

Live frog (peeled and gutted; cut off the two legs where the spine meets the hind legs, break the leg bones with the back of a knife, then split the legs open) 1500 g

Soy sauce 25 g

Small red chili peppers (stemmed, seeded, washed, and cut into diamond-shaped pieces) 50 g

Vinegar 10 g

Garlic (cut into diagonal segments) 50 g

MSG 2 g

Peanut oil 1000 g (actually uses 100 g)

Sichuan peppercorn powder 1 g

Wet starch 50 g

Cooking wine 50 g

Sesame oil 10 g

Salt 5 g

Instructions

Preparing the Frog

Hold a knife in the right hand and make a horizontal cut across the frog's head; with the left hand, pull the skin to the left, then tear open the belly, remove the entrails, and wash clean. Cut off the two legs where the spine connects to the hind legs, break the leg bones with the back of a knife, then split the legs open and place them on a plate for later use.

Preparing the Ingredients

Stem and seed the red chili peppers, wash them, and cut into diamond-shaped pieces. Cut the garlic into diagonal segments. Combine the soy sauce, vinegar, MSG, sesame oil, wet starch, and a small amount of broth to make a sauce.

Frying and Stir-Frying

Mix the frog legs with a small amount of salt and soy sauce, then coat them with wet starch. Heat the peanut oil until boiling, add the frog legs and quickly fry, then remove. Once the moisture in the oil has evaporated, return the frog legs to the oil and fry again until crispy and golden brown, then drain through a strainer. Reserve about 50 ml of oil in the wok, add the red peppers and a pinch of salt and stir-fry briefly, then add the Sichuan peppercorn powder, garlic, and frog legs. Pour in the prepared sauce and toss a few times, then transfer to a plate and serve.