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Ingredients

• 2 cups oil for passing through
• 2 frogs, skinned and gutted, or a dozen frog legs
• For the marinade
• 1 teaspoon Shaoxing rice wine or sake
• 2 teaspoons cornstarch
• 1 egg white
• 1/2 teaspoon salt
• A pinch of ground white pepper
• For stir-frying
• 2 tablespoons of lard, or more vegetable oil
• 2 medium-sized bell peppers, cut into 1/4 inch long slices
• 1 tablespoon fermented black beans, crushed slightly
• 1 green onion, sliced into 2-inch segments
• 1/2 inch section of ginger, thinly sliced
• 3 cloves garlic, crushed
• 1 jalapeno pepper, thinly sliced
• 1 teaspoon salt, or to taste
• 1/4 cup stock, chicken or vegetable
• For the slurry
• 2 teaspoons starch
• 2 teaspoons cold water
• 1/2 teaspoon fermented black beans, chopped finely

Description

Serious Eats