Dry pot bullfrog
This dish is a signature Sichuan-Chongqing Jianghu-style dry pot, known for its bold spiciness, aromatic depth, and tender bullfrog meat. It’s ideal for casual gatherings or family dinners where diners enjoy customizable heat levels and rich, layered flavors. The final texture combines succulent frog legs with crisp vegetables, all coated in a glossy, chili-infused sauce without excess liquid.
Taste: Intensely spicy, numbing (mala), savory umami, with fresh vegetal notes and a slight sweetness to balance heatTotal Time: 35 minutes (prep 15 min, cooking 20 min)Servings: 2Suitable For: Adults who enjoy spicy food, social dining groups, Sichuan cuisine loversBudget: ¥60–¥90 (mid-range; bullfrog price varies by season and region)
Ingredients
- Bullfrog legs 500g (cleaned
- cut into bite-sized pieces)
- green bell pepper 1
- red bell pepper 1
- onion 1 medium
- celery 2 stalks
- dried red chilies 15–20 pieces
- Sichuan peppercorns 1 tsp
- garlic 8 cloves (minced)
- ginger 1 thumb-sized piece (julienned)
- scallions 3 (cut into 3cm segments)
- doubanjiang (fermented broad bean paste) 1 tbsp
- black bean sauce 1 tsp
- soy sauce 1 tsp
- Shaoxing wine 1 tbsp
- sugar ½ tsp
- chicken powder ¼ tsp
- vegetable oil 3 tbsp
Nutrition
Calories~480 kcal per serving (for 4 servings)
Protein38g (primarily from bullfrog, high-quality lean protein)
Fat22g (mostly from cooking oil; minimal saturated fat)
Carbohydrates16g (from vegetables and trace sugars)
VitaminsRich in B vitamins (B6, B12), vitamin C (bell peppers), and vitamin A (from chili pigments and peppers)
MineralsHigh in phosphorus, potassium, and iron
Tips
- Use fresh bullfrog legs for best texture—frozen may become watery if not properly thawed and patted dry
- Control chili quantity gradually; add whole chilies first, then crush some during cooking for adjustable heat
- Do not add water—this is a *dry* pot; moisture should come only from ingredients and sauces
- Serve immediately after plating to preserve crispness of vegetables and mala intensity
Steps
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