Hot Dishes
Braised Bullfrog in Sauce
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15 MIN
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Advanced
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4 servings
About This Recipe
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!
Instructions
Detailed preparation guide
servings
4
Total Time
15m
shopping_basket Ingredients
Main Ingredients
- bullfrog 300g
The aromatics
- ginger 10g
- pepper 5g
The sauce & seasonings
- bean paste 2 tbsp
- salt 0.5 tsp
- chicken essence 1 tsp
- sugar 1 tsp
- vinegar 1 tbsp
- light soy sauce 1 tbsp
- dark soy sauce 1 tsp
- oil 2 tbsp
- water 50ml
menu_book Directions
1
Step 1
Cut the frozen bullfrog bought from the supermarket into small pieces and wash them clean.
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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