Home-Style Dry Pot Bullfrog
家庭版干锅牛蛙 · sichuan cuisine · Sichuan
Dry pot (gan guo) is a Sichuan-style dish served sizzling in a shallow pot, with concentrated sauce rather than broth. This home version uses bullfrog legs, a popular protein in Chinese dry pot cooking, marinated and pan-fried before a brief braise.
Ben OkaforCollege senior with a tiny dorm kitchen and big ambitions. Ramen, jollof rice experiments, and everything with too much garlic. Learning as I go, mostly burning toast.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.
niu wa牛蛙
3.0 piece
5.0 whole
3.0 piece
3.0 slice
0.19 cup
1.8 oz
0.6 oz
black pepper黑胡椒粉
to taste
Techniques you'll use
- Marinating ↗
Season protein ahead with soy, wine, and starch for flavor and texture.
- Pan-frying (jian) ↗
Sear food in a shallow layer of oil, one side at a time.
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- 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.
Steps
- 1
Step 1
Clean the bullfrog thoroughly, remove the feet, and drain well.
✅ Done when: The bullfrog is fully cleaned with no residual feathers or impurities, and no water pools on the surface.
- 2
Step 2
Cut into small pieces and set aside.
✅ Done when: All pieces are cut into evenly sized small chunks, ready to marinate.
Add 3 tablespoons of cooking wine, 3 tablespoons of light soy sauce, and 1 tablespoon of steamed fish soy sauce. Add some shredded ginger, sprinkle in black pepper to taste, cover with plastic wrap, and marinate for 30 minutes (refrigerate if the weather is hot).
✅ Done when: The bullfrog pieces have rested in the marinade for a full 30 minutes, covered.
Take the bullfrog out and toss it with a small amount of cornstarch. Heat an appropriate amount of oil in a wok, and once hot, pan-fry the bullfrog over medium heat, turning gently.
✅ Done when: The oil is shimmering and the bullfrog pieces sizzle on contact with the pan.
Flip the pieces and fry until golden on both sides.
✅ Done when: Both sides of each piece are evenly golden brown.
In another pot, heat oil, add the cut garlic, ginger, bird's eye chilies, and pickled chilies, and stir-fry until fragrant.
✅ Done when: The aromatics smell pungent and fragrant, with the garlic lightly golden.
Add the fried bullfrog back in, stir-fry, and add soy sauce.
✅ Done when: Every piece is evenly coated with the sauce.
Stir-fry the bullfrog over high heat for 2 minutes, then transfer to a dry pot. Add half a cup of boiling water, about 150 ml, cover, bring to a boil over high heat, then reduce to low and simmer for 8-10 minutes.
✅ Done when: The liquid boils over high heat, then simmers gently for 8-10 minutes on low.
- 9
Step 9
High heat
Uncover and reduce the sauce over high heat, sprinkle with chopped scallions and toasted sesame seeds, and the dry pot bullfrog is ready to serve!
✅ Done when: The sauce has thickened and coats the bullfrog, topped with scallions and sesame seeds.