Exclusive Dry Pot Frog

Name: Exclusive Dry Pot Frog
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Hot Dishes

Tender bullfrog legs sizzle in a searing dry pot with chili, Sichuan peppercorn, and crunchy vegetables, kept bubbling over the burner so every bite grows bolder, numbing, and more aromatic.

20 minNewMedium Hot Dishes Stir-fry Medium Spicy

Instructions

1
Prepare the materials.
2
Pour the pickling powder.
3
Rub evenly and marinate the frog meat.
4
Heat oil in a hot pan. The amount of oil should be enough to cover the frog meat, depending on the size of your pan. You can also deep-fry it in a flat pan, but you need to keep stirring, and it takes longer, so it is recommended to use a wok.
5
After the oil temperature reaches 220 degrees, add the frog meat.
6
Fry for 1-2 minutes, just until the frog meat is slightly golden.
7
Fry the potatoes and frog meat until they are slightly golden, just like in the picture.
8
Add a little rapeseed oil to the bottom of the pot, then add ginger and garlic.
9
After sautéing the ginger and garlic until fragrant, add 300g of water.
10
Add 300g of base ingredients and stir-fry for half a minute.
11
Stir-fry the base ingredients for half a minute, then add the frog meat.
12
Cook the thick frog meat for 5-8 minutes; the cooking time varies with the heat, and cook until the soup reaches a rich consistency.
13
After the soup becomes rich, add the onions and fresh peppers, and stir-fry.
14
Stir-fry until the sauce is reduced, then it can be served.