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Boiled Baby Cuttlefish and Frog Medley
This delightful medley brings together the tender softness of baby cuttlefish and squid with the delicate flavor of frog meat seasoned simply with ginger garlic and a hint of spice it creates a harmonious dish perfect for those who enjoy both seafood and meat in one comforting meal A delicious Boiled Baby Cuttlefish and Frog […]
- Prep
- 5m
- Cook
- 6m
- Total
- 11m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Boiled Baby Cuttlefish and Frog Medley
| Ingredient | Amount |
|---|---|
| baby cuttlefish | some |
| baby squid | some |
| frog | a few |
| ginger | |
| garlic | |
| bird's eye chili | |
| green pepper | |
| light soy sauce | |
| oyster sauce | |
| salt | |
| white pepper | |
| cumin powder | |
| MSG | |
| camellia oil | |
| lard | |
| cooking wine |
- baby cuttlefishsome
- baby squidsome
- froga few
- ginger
- garlic
- bird's eye chili
- green pepper
- light soy sauce
- oyster sauce
- salt
- white pepper
- cumin powder
- MSG
- camellia oil
- lard
- cooking wine
Cooking StepsHow to cook Boiled Baby Cuttlefish and Frog Medley step by step
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Step 1Prep 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.
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Step 2No 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.
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Step 3Heat 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.
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Step 4Over 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.
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Step 5Reduce 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.
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Step 6Ready to serve!
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Step 7Cleaned the plate!
Boiled Baby Cuttlefish and Frog Medley
This delightful medley brings together the tender softness of baby cuttlefish and squid with the delicate flavor of frog meat seasoned simply with ginger garlic and a hint of spice it creates a harmonious dish perfect for those who enjoy both seafood and meat in one comforting meal A delicious Boiled Baby Cuttlefish and Frog […]
Ingredients
- some baby cuttlefish
- some baby squid
- a few frog
- ginger
- garlic
- bird's eye chili
- green pepper
- light soy sauce
- oyster sauce
- salt
- white pepper
- cumin powder
- MSG
- camellia oil
- lard
- cooking wine
Instructions
-
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.
-
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.
-
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.
-
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.
-
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.
-
Ready to serve!
-
Cleaned the plate!
