Spicy boiled frog legs, or "malatang frog legs," is a fiery, flavorful Sichuan dish that’s crispy, tender, and addictive. Here’s a simple guide to making it at home.
Ingredients:
- 500g fresh frog legs (cleaned and chopped)
- 2 tbsp Sichuan peppercorn, 1 tbsp dried chili peppers (sliced)
- 3 garlic cloves, 1 ginger slice, 2 scallions (chopped)
- 2 tbsp cooking oil, 1 tbsp soy sauce, 1 tsp sugar, 1 tbsp Shaoxing wine
- Salt, white pepper, starch (for marinating)
- Vegetable stock (for boiling)
Steps:
1. Marinate the frog legs: Toss with 1 tsp salt, white pepper, and starch. Let sit for 15 minutes.
2. Prepare the spicy oil: Heat oil in a wok. Sauté ginger, garlic, and scallions until fragrant. Add dried chilies and Sichuan peppercorn, stir-fry until fragrant.
3. Cook the frog legs: Pour in vegetable stock, bring to a boil. Add marinated frog legs, cook for 2–3 minutes until tender.
4. Season: Add soy sauce, sugar, and Shaoxing wine. Simmer for 1 minute.
5. Serve: Transfer to a bowl, top with extra chili oil and Sichuan peppercorn. Garnish with cilantro.
Enjoy this mouth-numbing, spicy dish with steamed rice! Adjust heat levels to your preference.
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