Dry Pot Frog

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!

15 Minutes
Advanced
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
frog legs
500g

The aromatics

🧅
green pepper
1 medium (200g)
🧅
red pepper
1 medium (200g)
🧅
scallion
3 stalks (50g)
🧅
red scallion
2 stalks (30g)

The sauce & seasonings

🧂
dried chili
10 pieces (10g)
🧂
ginger
2 tbsp (20g)
🧂
garlic
3 cloves (10g)
🧂
spicy fermented bean paste
2 tbsp (30g)
🧂
starch
1 tbsp
🧂
light soy sauce
2 tbsp
🧂
oyster sauce
1 tbsp
🧂
sugar
½ tsp
🧂
cooking wine
1 tbsp
🧂
cooking oil
3 tbsp

Instructions

1. Step 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;

2. Step 2

Step 2
Cut the dried chili, green pepper, red pepper, scallion, red scallion, ginger, and garlic into suitable sizes;

3. Step 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;

4. Step 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;

5. Step 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.

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