Dry Pot Frog

March 23, 2025 15 Minutes Advanced

Nutritional Information

620 kcal
Calories
48g
Protein
28g
Carbohydrates
32g
Fat
Recipe Hot Dishes
Dry Pot Frog

Experience the bold and spicy flavors of this irresistible Stir-Fried Frog Legs with Peppers—a dish that combines tender frog legs with a fiery mix of dried chilies, Sichuan peppercorns, and aromatic spices. Marinated in a savory blend of light soy sauce, oyster sauce, and cooking wine, the frog legs stay juicy and flavorful. Quick stir-frying locks in their delicate texture, while spicy fermented bean paste, fresh peppers, and fragrant garlic, ginger, and scallions create a mouthwatering depth of heat and umami. Perfect for adventurous eaters, this dish balances intense spice with rich, savory notes, making it a standout centerpiece for any meal. Ready in under 30 minutes, it’s an easy yet impressive way to enjoy a taste of Sichuan-inspired cuisine at home!

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

0% Complete
1
Step 1
Wash the frog legs clean, and marinate them with appropriate amount of starch, light soy sauce, oyster sauce, sugar, and cooking wine for 15-20 minutes;
Step 1
2
Step 2
Cut the dried chili, green pepper, red pepper, scallion, red scallion, ginger, and garlic into suitable sizes;
Step 2
3
Step 3
Heat the wok with oil, add the marinated frog legs and stir-fry until they are slightly discolored, then immediately scoop them out and set aside;
Step 3
4
Step 4
Add a small amount of oil, and stir-fry the spicy fermented bean paste, dried chili, Sichuan peppercorn, scallion, red scallion, ginger, and garlic over low heat until fragrant;
Step 4
5
Step 5
Pour in the previously stir-fried frog legs and green and red peppers, stir-fry evenly, and simmer for 1-2 minutes before serving.
Step 5

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