Braised Frog Legs in Spicy Sauce
红烧青蛙 · pan chinese cuisine
This is a classic Chinese home-style braise (hong shao). The recipe's key tip: always add boiling water rather than cold water — this keeps the meat tender and prevents it from turning dry, the same technique used when braising pork ribs.
Roy DelgadoWeekend backyard smoker guy from San Antonio. Brisket is my love language. Still chasing that perfect bark and happy to share my failures too.Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
35.27 oz
as needed
10.0 clove
as needed
green and red Thai chili peppers青红线椒
as needed
mala hot pot soup base麻辣火锅底料
as needed
1.2 oz
0.6 oz
1.48 oz
as needed
as needed
as needed
salt盐
to taste
Techniques you'll use
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
- Starch thickening (gou qian) ↗
Thicken sauce so it clings to every piece.
Steps
- 1
Step 1
Clean the frog legs (skinned and gutted) and set aside. Cut the ginger into thick slices, halve each garlic clove, and prepare a small handful of Sichuan peppercorns.
✅ Done when: All ingredients are cleaned and cut, ready for cooking.
Heat the wok, add oil, and stir-fry the ginger and garlic until fragrant. Add the frog legs and stir-fry until the meat slightly changes color, then splash in cooking wine. Stir-fry, then add salt, light soy sauce, dark soy sauce, and oyster sauce one at a time. Pour in boiling water to just cover the frog legs, stir briefly so the sauce colors evenly, then add the Sichuan peppercorns.
✅ Done when: The frog meat has slightly changed color and the liquid just covers it, evenly colored.
Bring to a boil over high heat, then add spicy hot pot base to taste. Simmer until the sauce reduces, add the cut green and red chili peppers and stir-fry quickly. Add white pepper and chicken bouillon plus a little sugar to enhance flavor, thicken with water-and-starch slurry, toss a few times, and plate.
✅ Done when: The sauce has reduced and thickened enough to coat the meat, and the chili peppers are just warmed through.