Boiled Baby Cuttlefish and Frog Medley

Cooking StepsHow to cook Boiled Baby Cuttlefish and Frog Medley step by step

Cooking Process

1. 
   Step 1 Detail

   Prep work first. Unlike other dishes, cut the ginger and garlic into small chunks. Cut the cucumber into thick strips. Finely chop the bird’s eye chilies, green peppers, and perilla leaves. Lightly cut the baby cuttlefish and baby squid; score the squid bodies a few times so they absorb more flavor.

2. 
   Step 2 Detail

   No photo for this step — forgot to take one. Mainly: 1. Blanch the squid and baby cuttlefish in boiling water with cooking wine; remove as soon as the water comes back to a boil and set aside. 2. Sear the frog in smoking-hot camellia oil over high heat; remove as soon as the frog changes color and set aside.

3. 
   Step 3 Detail

   Heat camellia oil (you can reuse the oil from searing the frog) until it smokes, then add a bit of lard for extra fragrance. Stir-fry the ginger and garlic until fragrant, then add the green peppers and bird’s eye chilies and stir-fry until fragrant. Add a splash of water and a bottle of beer, and bring to a boil.

4. 
   Step 4 Detail

   Over high heat: season with salt, add the frog and cook for 2 minutes, then add the baby cuttlefish and cook together for another 2 minutes.

5. 
   Step 5 Detail

   Reduce to medium-low heat: add the cucumber strips and perilla, oyster sauce, a pinch of cumin powder, MSG, and white pepper. Let everything simmer together for 5–6 minutes.

6. 
   Step 6 Detail

   Ready to serve!

7. 
   Step 7 Detail

   Cleaned the plate!