Three-Step Dry Pot Bullfrog
三步搞定最爱的干锅牛蛙 · sichuan cuisine · Sichuan
The author loves dry pot bullfrog so much that the restaurant versions eaten each year could circle half the neighborhood. Since it was hard to get during an unusual period, they figured out how to make it at home — and discovered it costs far less, feeds more people, and is much easier than expected. Any chili base on hand works, and the finished dish is fragrant and crisp enough that even a sprinkle of cumin tastes great.
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
No supported allergens detected from surveyed ingredients.
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
6.0 whole
potato土豆
as needed
spicy broad bean paste / hot pot base豆瓣辣酱/火锅底料
as needed
Techniques you'll use
- Deep-frying ↗
Cook food fully submerged in hot oil for crisp crust and moist interior.
- Marinating ↗
Season protein ahead with soy, wine, and starch for flavor and texture.
- 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.
Steps
Wash and cut your vegetables of choice, then deep-fry them once and remove. For potatoes, cut into sticks for a french-fry texture or into slices for a potato-chip texture.
✅ Done when: The vegetables are fried through and come out of the oil ready to set aside.
Have the bullfrog cleaned and processed at the market or supermarket (skinned, gutted, toes chopped off), then cut into pieces and rinse well. Marinate with a little salt, cooking wine, and white pepper for 10 minutes. Coat with dry starch and fry until golden brown; you can fry a second time after removing for extra crispness.
✅ Done when: The frog pieces are coated and fried to a golden brown color.
Add scallion, ginger, garlic, Sichuan peppercorns, and dried chilies to the pan and sauté until fragrant. Add a large spoonful of chili sauce (hot pot base, Pixian doubanjiang, or fermented black bean chili sauce — whatever you have), stir-fry until aromatic, then add cooking wine, salt, sugar, and light soy sauce and stir to combine.
✅ Done when: The sauce is fragrant and evenly mixed after stirring.
Add the fried vegetables and bullfrog back to the pan, toss quickly to coat, transfer to a serving dish, and sprinkle with sesame seeds and cilantro.
✅ Done when: Everything is evenly coated with the sauce and topped with sesame seeds and cilantro.