Pickled Chili Bullfrog
Tender bullfrog stir-fried with sour-spicy pickled chilies in a thick, flavorful sauce; a classic Sichuan dish that perfectly balances heat and tanginess.
Ingredients
13 items- Bullfrog 2 (about 500 g)
- Pickled chili peppers 100 g
- Pickled ginger 30 g
- Garlic 5 cloves
- Spring onion 2 stalks
- Light soy sauce 1 tablespoon
- Cooking wine 1 tablespoon
- Sugar ½ teaspoon
- White pepper a pinch
- Cornstarch 1 teaspoon
- Salt to taste
- Cooking oil 2 tablespoons
- Beer or stock 50 ml
Nutrition
Steps （8 steps）
Clean and cut the bullfrog into 3 cm chunks. Marinate with cooking wine, light soy sauce, white pepper, and cornstarch for 15 minutes.
Slice pickled chilies into rings, slice pickled ginger, crush garlic, cut scallions into sections.
Heat 2 tbsp oil over medium heat. Stir-fry ginger and garlic until fragrant, about 30 seconds.
Turn to high heat, add pickled chilies and stir-fry until the chilies release red oil and spicy aroma, about 1 minute.
Add the marinated bullfrog, stir-fry vigorously over high heat until evenly colored (about 2 minutes).
Pour in 50 ml beer or stock, add a splash of soy sauce and the sugar, stir well. Cover and simmer on medium heat for 2 minutes.
Uncover and turn to high heat to slightly reduce the sauce. Add the scallion sections, toss quickly, then turn off the heat.
Plate and garnish with chili rings or cilantro if desired.
Tips
Marinating bullfrog with cornstarch keeps it tender; pickled chilies are already salty, so adjust salt carefully; do not overcook the bullfrog to avoid toughness.
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