Hello, it's Amanda Tastes.
I was scared to eat frogs when I was young, actually.
So even when frog dishes became popular,
I never ate any.
But one day, I had no choice.
That day, I ate a pickled pepper frog dish,
And it wasn't too bad.
I researched it at home later… Turns out, it's quite easy to make.
I wanted to make this dish today,
So I've pickled some pepper ahead of time.
It's been in here for about a month.
It's been pickled quite nicely so I think it's now usable.
Let's prepare the frog first.
You can find these pre-skinned frogs in the market,
And they're all right. Not all that intimidating.
Cut them into small pieces.
Cut off all the toes that are protruding.
And on their legs, they've got muscles like these.
I find that part most delicious.
So I'll try and keep it as intact as possible.
Cut the leg in half.
Move on to cutting the front legs,
And cut the body into thirds.
Lightly rinse, then dry them.
Let's marinate them.
Soy sauce.
White pepper.
Egg whites.
Oyster sauce.
And beer.
We'll be using beer while grilling the frogs,
So I'll pre-soak them in beer.
And lastly, corn starch.
Toss it.
Put a plastic wrap over the bowl, and let it marinate in the fridge.
This step is very important, And it takes patience.
Let it marinate for at least 30 mins.
Let's move on to making the sauce.
Remove the skin from bamboo shoots, then chop them.
Chop some onions,
And ginger, too.
This ginger has been pickled with the pickled pepper.
But it's fine if you just use regular ginger.
Here are the pickled peppers.
I've used what's called "bullet pepper,"
Otherwise known as paprika pepper. They're not common,
But they're around.
They're small like this.
Kinda shaped like a bullet.
If you can't find these peppers,
Or if you're too lazy to pickle peppers,
Just use store-bought ones. They sell these quite commonly,
But I'll use my own.
I'm sure they'll taste better.
My pickled peppers aren't thin,
And they're just spicy enough. Not overly spicy.
When I chop it in half, you'll see it's thick inside.
Store-bought pickled peppers are usually very thin.
So while they won't release a deep flavor,
They're very spicy.
So if you're using that,
Make sure you use the right amount.
Take 4 or 5 pickled peppers,
And dice them so that they release a deep spicy flavor in the soup.
Use as much as you prefer.
If spicy isn't for you, use like two.
Let's blanch the bamboo shoots.
Put a little salt in the water,
So that the shoots come out nice and green.
When the shoots are almost clear, take them out.
The frogs are nicely marinated, So let's stir-fry them.
Pre-heat the pan,
Then coat it in oil.
Remember, keep the pan hot, and the oil cold.
The pan must be pre-heated before putting oil on it.
It's okay to use a lot of oil.
But be sure not to heat the oil too much.
Put the frogs in.
Don't flip them around right away.
Wait a few seconds.
When the bottom starts to take shape, flip them.
The pan I'm using now… Has been broken in nicely.
The ingredients don't stick.
It's because I pre-heated it before putting oil in it.
When the color of the frogs changes,
Take them out,
And drain the oil using a net,
So that the dish doesn't get too oily.
Then, put some hot water in the pan,
And rinse it.
You must always keep your pan clean.
That way, your food looks clean in later cooking sessions.
Heat the pan again,
And use new oil to coat it.
You should use a lot of oil here, too.
Set the stove to medium heat, then put the garlic and ginger in.
Get the aroma going first.
Green pepper,
And laurel leaves give it an aroma.
Then, make space in the middle,
And pour some doubanjiang.
You must be patient and wait until the doubanjiang releases red oil.
This sticks easily, so lower the heat to low.
Put the chopped-up pickled peppers in,
And stir-fry.
Then dump the onion and whole pickled peppers inside.
Then pour some pickle juice, But not the whole thing.
Set a spoonful aside, And put that in at the end.
This is because the sour flavor evaporates while boiling.
So if you put it at the last minute, it makes it taste better.
Once the pan starts boiling,
Put the frog in.
Pour some beer in it.
Boil it down for 1-2 minutes until you see bubbles.
This is to rid it of alcohol.
Then, put in the bamboo shoots we'd boiled before.
The bamboo shoots are pre-boiled,
So they don't need to be cooked for too long.
We've pre-boiled the bamboo shoots,
So that they won't lose too much juice while we boil them in here.
Otherwise, the soup will lose flavor.
Add water,
...as much as you'd like.
Don't, if you don't want to.
Doubanjiang and pickle juice are both salty,
So no need for extra salt.
It's enough.
It's almost ready. Put in some sugar.
A bit of pepper, too.
Put in the spoonful of pickle juice from before,
Then turn off the heat.
Sprinkle some green onions, and toss before serving.
We've completed our delicious pickled pepper frog dish.
Lastly,
Plate it so that there's plenty of soup.
A bit of spicy oil floating on top...
An aroma that entices your stomach...
The spicy flavor of the pickled pepper frog dish...
It'll be a great meal.
Frog itself is very soft food.
After you finish eating,
The soup is too good to throw away,
So you can boil some noodles in it.
We used to sell hand-pulled noodles at the store,
Have you tried?
The noodles are nice and chewy,
So they'll be perfect in here.
Once they're nicely cooked, take the noodles...
And dunk them in the soup.
Mix well, and enjoy.
Now we've completed the noodle dish.
How was it? Wasn't that simple?
Try making this over the weekend.
Let's meet again later. See you next week, bye!
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