Ingredients
1500 g (about 3.3 lbs) of large live bullfrogs
Seasonings
1000 g peanut oil (about 4 cups, 100 g/1/2 cup actually used), 50 g small red chili peppers, 50 g cooking wine, 50 g garlic, 50 g wet cornstarch slurry, 25 g soy sauce, 10 g sesame oil, 10 g vinegar, 5 g salt, 2 g MSG, 1 g Sichuan peppercorn powder.
Instructions
1. Using a knife, make a horizontal cut across the frog's head, then pull the skin off with your left hand. Tear open the belly, remove the innards, and rinse clean. Cut off both legs at the joint where the backbone connects to the hind legs, tap the leg bones with the back of a knife to break them, then split each leg open. Arrange on a plate and set aside.
2. Remove the stems and seeds from the red chili peppers, wash them, and cut into diagonal pieces; cut the garlic into diagonal sections; combine soy sauce, vinegar, MSG, sesame oil, wet starch, and a little broth to make the sauce.
3. Toss the frog legs with salt and soy sauce, then coat with wet starch. Heat peanut oil until boiling, fry the frog legs briefly and remove. Once the oil has dried out, return the frog legs and fry again until crispy and golden brown, then drain in a colander. Leave about 1 tablespoon of oil in the wok, add the red chili peppers with a pinch of salt and stir-fry briefly, then add Sichuan peppercorn powder, garlic, and the frog legs. Pour in the prepared sauce mixture, toss a few times, and transfer to a serving plate. This dish is spicy, aromatic, crispy, and deliciously flavorful.