📝 About This Recipe
A masterpiece of Sichuan 'Dry-Pot' cooking, this dish features tender, succulent bullfrog legs flash-fried to a golden crisp and then tossed in a numbing, aromatic spice base. Originating from the vibrant food stalls of Chengdu, it balances the 'Ma-La' (numbing and spicy) sensation with the earthy sweetness of lotus root and bamboo shoots. It is a high-heat, high-flavor experience that transforms lean frog meat into a culinary firework display.
🥗 Ingredients
The Bullfrog & Marinade
- 2 lbs Fresh Bullfrog (cleaned and cut into bite-sized pieces)
- 2 tablespoons Shaoxing Rice Wine
- 1 tablespoon Light Soy Sauce
- 1/2 teaspoon White Pepper (ground)
- 3 tablespoons Cornstarch (for a light coating)
The Aromatics & Spices
- 2 tablespoons Sichuan Peppercorns (Da Hong Pao variety preferred)
- 1 cup Dried Red Chilies (facing-heaven chilies, snipped in half)
- 2 tablespoons Sichuan Pixian Broad Bean Paste (Doubanjiang) (finely chopped)
- 10 cloves Garlic (peeled and halved)
- 2 inch piece Ginger (sliced into thick coins)
- 4 stalks Green Onions (cut into 2-inch segments)
The Vegetables
- 1 medium Lotus Root (peeled and sliced into thin rounds)
- 2 stalks Celery (sliced diagonally)
- 1 medium Potato (peeled and cut into thick matchsticks)
Finishing Touches
- 1 teaspoon Sugar (to balance the salt)
- 1 tablespoon Toasted Sesame Seeds (for garnish)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 2 cups Vegetable Oil (for frying)
👨🍳 Instructions
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1
In a large bowl, toss the bullfrog pieces with Shaoxing wine, light soy sauce, and white pepper. Let it marinate for 20 minutes to infuse flavor and remove any gaminess.
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2
Just before cooking, sprinkle the cornstarch over the marinated bullfrog and toss until each piece is lightly and evenly coated.
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3
Heat 2 cups of vegetable oil in a wok or deep skillet to 350°F (175°C). Fry the potato sticks and lotus root slices until golden and crispy. Remove and drain on paper towels.
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4
In the same oil, fry the bullfrog pieces in batches for 3-4 minutes until the exterior is golden-brown and crispy. The meat should remain tender inside. Remove and drain.
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5
Carefully pour out most of the oil, leaving about 3 tablespoons in the wok.
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6
Turn the heat to medium-low. Add the Sichuan peppercorns and dried chilies. Stir-fry for 1 minute until fragrant and the oil turns slightly red, being careful not to burn the chilies.
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7
Add the ginger slices, garlic cloves, and the white parts of the green onions. Fry until the garlic is lightly browned.
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8
Add the Pixian Doubanjiang (bean paste). Stir-fry for 1-2 minutes until the oil is a deep red color and the paste is fragrant.
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9
Turn the heat to high. Return the fried bullfrog, potatoes, and lotus root to the wok. Add the celery.
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10
Toss everything vigorously for 2 minutes to ensure the spicy oil coats every crevice of the ingredients.
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11
Sprinkle in the sugar and the remaining green onion segments. Give it one final quick toss.
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12
Transfer the mixture to a preheated griddle or a heavy cast-iron serving pot (the 'Dry Pot').
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13
Garnish generously with toasted sesame seeds and fresh cilantro. Serve immediately while sizzling.
💡 Chef's Tips
Always use fresh bullfrog if possible; the texture is significantly more tender than frozen. If you find the dish too spicy, remove the seeds from the dried chilies before adding them to the oil. Don't skip the cornstarch; it creates a protective barrier that keeps the frog meat juicy during the high-heat fry. Ensure your Doubanjiang is finely chopped to prevent large, salty bites and to help it integrate into the oil better. If you don't have a griddle, a preheated cast iron skillet works perfectly to keep the dish sizzling at the table.
🍽️ Serving Suggestions
Serve with plenty of steamed jasmine rice to soak up the spicy oils. A side of smashed cucumber salad (Pai Huang Gua) provides a refreshing, cool contrast to the heat. Pair with a cold, crisp lager or a sweet herbal tea like Wang Lao Ji to soothe the palate. For an authentic experience, keep the griddle over a small portable burner at the table to maintain the 'griddle' sizzle. Provide a small bowl for bones, as bullfrog contains many small, delicate bones.