Braised Bullfrog in Sauce

Braised Bullfrog in Sauce

This savory and spicy stir-fried bullfrog recipe is a delicious way to enjoy tender, flavorful frog legs with a bold Sichuan-inspired twist. Perfectly crispy on the outside and juicy inside, the bullfrog pieces are stir-fried with aromatic ginger, fiery peppers, and rich bean paste for a mouthwatering umami kick. A blend of sugar, vinegar, and soy sauces adds a perfect balance of sweet, tangy, and savory flavors, while a quick simmer locks in all the deliciousness. Easy to prepare yet restaurant-quality, this dish is ideal for adventurous home cooks looking to try something new. Serve it hot for a satisfying meal that’s packed with bold taste and irresistible texture!

15 Minutes
Advanced
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
bullfrog
300g

The aromatics

🧅
ginger
10g
🧅
pepper
5g

The sauce & seasonings

🧂
bean paste
2 tbsp
🧂
salt
0.5 tsp
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chicken essence
1 tsp
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sugar
1 tsp
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vinegar
1 tbsp
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light soy sauce
1 tbsp
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dark soy sauce
1 tsp
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oil
2 tbsp
🧂
water
50ml

Instructions

1. Step 1

Step 1
Cut the frozen bullfrog bought from the supermarket into small pieces and wash them clean.

2. Step 2

Step 2
Heat the wok with oil, stir-fry the ginger, add the bullfrog and stir-fry. Add a little salt and chicken essence, and stir-fry.

3. Step 3

Then add the pepper and stir-fry, add an appropriate amount of bean paste, sugar, vinegar, light soy sauce, and dark soy sauce, add a little water and simmer for a while before serving.

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