Braised Bullfrog in Pot
Spice up your dinner with this mouthwatering Dry Pot Bullfrog, a bold and flavorful dish packed with heat and aromatic spices! Tender bullfrog segments are stir-fried with vibrant red and green peppers, fragrant garlic, and a fiery blend of dried chilies, Sichuan peppercorns, and galangal. The dish gets its rich depth from a mix of soy sauces, white wine, and a secret touch of "one-product-wonder" for an umami boost. Perfectly balanced with a hint of sweetness and a numbing kick from Sichuan peppercorn powder, this dish is a true delight for spice lovers. Quick to cook yet bursting with complex flavors, this dry pot bullfrog is a showstopper—ideal for impressing guests or indulging in a restaurant-worthy meal at home. Serve hot for an unforgettable, lip-tingling experience!
15 Minutes
Medium
4 servings
Ingredients
Metric
US
4 serving
Main Ingredients
🥩
bullfrogThe aromatics
🧅
red pepper🧅
green pepperThe sauce & seasonings
🧂
ginger🧂
bay leaf🧂
dried red chili🧂
galangal🧂
licorice🧂
Sichuan peppercorn🧂
oil🧂
white wine🧂
cooking wine🧂
light soy sauce🧂
dark soy sauce🧂
one-product-wonder🧂
pepper powder🧂
chili powder🧂
chicken essence🧂
garlic🧂
scallion🧂
saltInstructions
1. Step 1
Prepare the ingredients: 3 bullfrogs, 10 red peppers, 10 green peppers, 1 ginger, 3 bay leaves, 8 dried red chilies, 2 galangal, 2 licorice slices, 1 small handful of Sichuan peppercorns, 3 tablespoons of oil, 1 tablespoon of white wine, 2 tablespoons of cooking wine, 1 tablespoon of salt, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, a pinch of one-product-wonder, 1 tablespoon of pepper powder, 1 tablespoon of chili powder, 1 tablespoon of chicken essence, 1 clove of garlic.
2. Step 2
Cut the red and green peppers into small segments vertically; crush the garlic; cut the dried red chilies into threads; cut the ginger into threads; no need to cut them too finely.
3. Step 3
The bullfrogs are bought from the supermarket; the skin of the bullfrogs is not peeled. Killing the bullfrogs does not require opening the abdominal cavity, just cut open the neck of the bullfrog with a knife, and pull the internal organs out from the neck to the abdominal skin and discard them. Wash the bullfrogs with clean water and set aside.
4. Step 4
Place the killed bullfrogs on the chopping board and cut them into uniform segments, not too large, so they don’t look scary.
5. Step 5
Place the pot on the electric stove; add 3 tablespoons of oil to the pot. Add the ginger threads to the pot.
6. Step 6
Add the dried red chili threads and stir-fry the ginger threads and dried red chili threads with hot oil.
7. Step 7
Add the prepared spices. LEMON thinks the dried red chilies are not enough, so add more whole dried red chilies.
8. Step 8
After stir-frying all the spices, add the bullfrog segments directly to the pot and stir-fry. Note: The bullfrog will produce a lot of glue after heating, which can easily stick to the pot. When the water in the bullfrog is almost dry, turn off the heat to prevent sticking to the pot bottom and becoming mushy.
9. Step 9
Add 2 tablespoons of cooking wine and 1 tablespoon of white wine to remove the fishy smell of the bullfrog.
10. Step 10
Add 1 tablespoon of light soy sauce to enhance the flavor.
11. Step 11
Add a pinch of one-product-wonder.
12. Step 12
Add the dark soy sauce to the pot to color the bullfrog.
13. Step 13
Add the cut red and green pepper segments to the pot.
14. Step 14
Add 1 tablespoon of sugar; use medium heat to boil and collect the sauce.
15. Step 15
Turn off the heat; add 1 tablespoon of salt.
16. Step 16
Add 1 tablespoon of chili powder to increase the spiciness, if the spiciness is too much, you can choose not to add it.
17. Step 17
Add 1 tablespoon of Sichuan peppercorn powder.
18. Step 18
Sprinkle with pepper powder to enhance the aroma.
19. Step 19
Add the garlic to increase the freshness and aroma of the dry pot bullfrog.
20. Step 20
Finally, sprinkle with scallion segments and a little chicken essence. Ready to serve.
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