🍽️ How to Make Jiaoyan Tianji (Salt and Pepper Frog)

🧆 Ingredients

• 400g frog legs (cleaned)
• 2 tablespoons cornstarch
• 1 tablespoon flour
• 1 teaspoon salt
• 1 teaspoon Sichuan pepper powder
• 1 teaspoon white pepper
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 green onions (chopped)
• 1 tablespoon chili flakes
• Vegetable oil for frying

🍳 Steps

1. Selecting and Preparing Frog Legs:
   Choose fresh, plump frog legs from a reputable source. The meat should be pale pink, moist, and free of any strong odor. If using frozen frog legs, thaw them in the refrigerator overnight. Rinse the frog legs thoroughly under cold running water to remove any residual blood or impurities. Use kitchen shears to trim off any excess fat or connective tissue. Pat the frog legs completely dry with paper towels—this is crucial for achieving a crispy texture during frying.

2. Marinating the Frog Legs:
   Place the cleaned frog legs in a bowl. Add a pinch of salt and a splash of rice wine (optional) to help remove any lingering odors and to tenderize the meat. Let them marinate for 10–15 minutes, then drain and pat dry again. This step ensures the frog legs are flavorful and free from any unwanted taste.

3. Coating for Crispiness:
   In a shallow dish, combine the cornstarch and flour. Dredge each frog leg in the mixture, ensuring an even, light coating. Shake off any excess flour. This coating will create a delicate, crispy crust when fried. For extra crunch, you can double-dip: after the first coating, let the frog legs rest for a few minutes, then coat them again lightly.

4. Preparing Aromatics:
   While the frog legs rest, finely mince the garlic and ginger, and chop the green onions. Set aside the chili flakes and measure out the Sichuan pepper powder and white pepper. Having all aromatics ready ensures a smooth cooking process.

5. Heating the Oil:
   Pour enough vegetable oil into a deep pan or wok to submerge the frog legs (about 2–3 inches deep). Heat the oil to 180°C (350°F). To test if the oil is ready, drop in a small piece of bread or batter—it should sizzle and turn golden within seconds. Maintaining the correct oil temperature is key to preventing sogginess and ensuring a crisp finish.

6. Frying the Frog Legs:
   Carefully lower the coated frog legs into the hot oil in batches, avoiding overcrowding. Fry for 3–5 minutes, turning occasionally, until the frog legs are golden brown and crispy on all sides. The meat should be opaque and easily separate from the bone when done. Use a slotted spoon to transfer the fried frog legs to a wire rack or paper towel-lined plate to drain excess oil. Allow the oil to return to temperature between batches for consistent results.

7. Seasoning:
   In a clean wok or large skillet, heat a tablespoon of oil over medium heat. Add the minced garlic and ginger, stirring quickly until fragrant but not browned (about 30 seconds). Add the chili flakes, Sichuan pepper powder, and white pepper, stirring to release their aromas. Immediately add the fried frog legs, tossing to coat evenly with the aromatics and spices. Sprinkle with salt to taste.

8. Finishing Touches:
   Add the chopped green onions and give everything a final toss. The residual heat will slightly soften the green onions, adding freshness and color to the dish. Taste and adjust seasoning if needed—add more chili flakes for heat or more Sichuan pepper for a numbing sensation.

9. Serving:
   Transfer the seasoned frog legs to a serving platter. Serve immediately while hot and crispy. Jiaoyan Tianji pairs well with cold beer or a light, crisp white wine. For a complete meal, accompany with steamed rice and a simple vegetable stir-fry.

10. Cleanup and Storage:
    Discard used oil safely after it cools. Leftover frog legs can be stored in an airtight container in the refrigerator for up to 2 days, but they are best enjoyed fresh for maximum crunch.

Tips for Success:

• Always use fresh frog legs for the best flavor and texture.
• Patting the frog legs dry before coating is essential for crispiness.
• Maintain oil temperature throughout frying to avoid greasy results.
• Adjust the amount of chili and Sichuan pepper to your preferred spice level.
• Serve immediately after cooking for the best eating experience.

💡 Tips

• Use fresh frog legs for best texture.
• Fry at high temperature for crispiness.
• Adjust pepper and chili to taste.
• Serve immediately for optimal crunch.