Dry Pot Frog
Crispy on the outside, tender inside, with a spicy and aromatic dry pot flavor – an addictive dish that pairs perfectly with steamed rice.
Ingredients
16 items- Frog (bullfrog) 500 g
- Green bell pepper 2
- Red bell pepper 1
- Onion 1/2
- Dried chili peppers 10
- Sichuan peppercorns 1 tbsp
- Ginger 1 piece
- Garlic 5 cloves
- Pixian doubanjiang 1 tbsp
- Soy sauce 2 tbsp
- Shaoxing wine 1 tbsp
- Sugar 1 tsp
- White pepper pinch
- Salt to taste
- Cornstarch 1 tbsp
- Cooking oil as needed
Nutrition
Steps （8 steps）
In a bowl, combine frog pieces with Shaoxing wine, soy sauce, white pepper, salt, and cornstarch. Mix well and marinate for 15 minutes.
Seed and cut bell peppers into diamond slices; cut onion into chunks; snip dried chilies into sections; slice ginger and garlic.
Heat oil in a wok to 350°F (180°C) over medium heat. Fry frog pieces for 2 minutes until light golden. Remove; heat oil to 400°F (200°C) and re-fry for 30 seconds until crispy. Drain.
Leave 2 tbsp oil in wok over low heat. Add dried chilies, Sichuan peppercorns, ginger, garlic; stir-fry for 1 minute until fragrant.
Add finely chopped doubanjiang, continue stir-frying over low heat for 30 seconds until red oil is released.
Increase heat to medium; add onion and bell peppers; stir-fry for 1 minute until onion is translucent and peppers are tender-crisp.
Add the fried frog pieces; turn heat to high; stir-fry vigorously for 30 seconds to coat evenly.
Add soy sauce and sugar; stir-fry for 20 seconds. Garnish with cilantro or toasted sesame seeds, then serve.
Tips
Marinating with cornstarch and wine helps tenderize and deodorize the frog. The double-fry technique ensures an extra crispy surface. Keep the heat low when stir-frying the aromatics to prevent burning. Add salt sparingly as doubanjiang is already salty.
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