Water-Boiled Bullfrog
Spicy and aromatic, tender bullfrog with crisp celtuce and bean sprouts, finished with sizzling hot oil that releases the fragrance of chilies and Sichuan peppercorns, incredibly appetizing.
Ingredients
19 items- Bullfrog meat 300g
- Celtuce (stem lettuce) 1
- Bean sprouts 150g
- Ginger 1 piece
- Garlic 3 cloves
- Spring onion 1
- Dried chili peppers 15
- Sichuan peppercorns 1 tbsp
- Doubanjiang (chili bean paste) 2 tbsp
- Cooking wine 1 tbsp
- Light soy sauce 1 tbsp
- Sugar 1/2 tsp
- Chicken bouillon 1/2 tsp
- Cornstarch 1 tbsp
- Salt to taste
- White pepper pinch
- Broth or water 500ml
- Cooking oil as needed
- Cilantro some
Nutrition
Steps （8 steps）
Clean bullfrog meat, cut into small pieces, mix with cooking wine, salt, white pepper, and cornstarch. Marinate for 15 minutes to tenderize.
Peel celtuce and cut into sticks; wash bean sprouts; slice ginger and garlic; cut spring onion into sections; cut dried chilies into segments; prepare Sichuan peppercorns.
Heat oil in wok over medium heat. Add doubanjiang and stir-fry over low heat until red oil releases. Add ginger, garlic, spring onion, chilies, and Sichuan peppercorns, stir-fry on low heat for about 2 minutes until fragrant.
Pour in broth or water, bring to a boil over high heat. Add light soy sauce, sugar, and chicken bouillon. Reduce to medium heat and cook for 3 minutes. Use a slotted spoon to remove the solids, leaving the clean broth.
Add celtuce and bean sprouts to the broth, blanch over high heat for 1 minute until just cooked. Remove and spread in the bottom of a serving bowl.
Add the marinated bullfrog pieces to the broth, boil over high heat for 1-2 minutes until the meat turns white and floats. Remove and place on top of the vegetables.
In another pan, heat oil over low heat, stir-fry remaining dried chilies and Sichuan peppercorns until fragrant, then turn up the heat and heat until the oil smokes (about 30 seconds). Immediately pour the hot oil over the bullfrog. Sprinkle with chopped spring onion.
Garnish with cilantro and serve immediately. Note: Do not overcook the bullfrog, or it will become tough.
Tips
Marinating bullfrog with cornstarch makes the meat more tender; the final drizzle of hot oil is key to release aromas; vegetables can be substituted according to preference.
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