Spicy Dry Pot Bullfrog

Spicy Dry Pot Bullfrog
Bullfrogs hold a special place in the hearts of food lovers. Rich in nutrition, bullfrog meat is a high-protein, low-fat delicacy with the added benefits of tonifying, detoxifying, calming, and nourishing the heart. The tender meat can be prepared in various styles and has become a new favorite in the culinary scene, just following crayfish. I wanted to visit a popular restaurant for bullfrog hot pot last year but was unable to get a reservation due to its immense popularity. So, why not prepare it myself? This spicy dry pot bullfrog dish is easy to make; just follow the steps to achieve a restaurant-quality flavor! One helpful tip for making dry pot bullfrog is to fry the bullfrog pieces first. This not only tightens the meat and eliminates any fishy smell but also ensures safety as bullfrogs may contain parasites. Using high-temperature oil for frying makes it safer to consume. This recipe uses Douli's cold-pressed canola oil, which has won the iTi Top Delicious Three-Star Award for three consecutive years and the “Oscar of Food” — the Crystal Flavor Award. This oil is made from non-GMO, low-erucic acid canola seeds, preserving its rich aroma while being packed with various nutrients, ensuring a high-quality cooking experience. You can find it here: https://weihaibao.taobao.com/m/dMiVKcwaL?itemid=556216827995

Materials

Bullfrog 2-3 pieces
Lotus Root 1 section
Red Bell Pepper 1 piece
Celery 5 stalks
Dried Chili Peppers a small handful
Sichuan Peppercorns a small handful
Ginger and Garlic to taste
Hot Pot Base 1 small piece
Soy Sauce 2 tablespoons
Pixian Doubanjiang 1 tablespoon
Sugar 1 teaspoon
Cooking Wine 2 tablespoons
Cornstarch to taste
White Sesame a little

How To Make

  1. Ask the vendor to clean and prepare the bullfrogs by removing the skin and toes. Gather all the ingredients.

    Ask the vendor to clean and prepare the bullfrogs by removing the skin and toes. Gather all the ingredients.

  2. Cut the bullfrog into small pieces and marinate with ginger slices, scallions, cooking wine, a pinch of salt, and pepper for half an hour.

    Cut the bullfrog into small pieces and marinate with ginger slices, scallions, cooking wine, a pinch of salt, and pepper for half an hour.

  3. Prepare the side ingredients: slice the ginger, cut the red bell pepper into diamond shapes, chop the celery into long segments, slice the onion, and thinly slice the lotus root.

    Prepare the side ingredients: slice the ginger, cut the red bell pepper into diamond shapes, chop the celery into long segments, slice the onion, and thinly slice the lotus root.

  4. Drain the marinade from the bullfrogs and coat them with starch.

    Drain the marinade from the bullfrogs and coat them with starch.

  5. In a wok, pour in a generous amount of Douli's cold-pressed canola oil (at least one cup).

    In a wok, pour in a generous amount of Douli's cold-pressed canola oil (at least one cup).

  6. Once the oil reaches about 70% hot (bubbles form when chopsticks are inserted), add the coated bullfrog pieces. Fry them on medium heat until golden brown, then remove.

    Once the oil reaches about 70% hot (bubbles form when chopsticks are inserted), add the coated bullfrog pieces. Fry them on medium heat until golden brown, then remove.

  7. Continue to fry the lotus root slices until golden and then remove them.

    Continue to fry the lotus root slices until golden and then remove them.

  8. Discard the excess oil, leaving a bit at the bottom. Add the garlic cloves, ginger slices, onions, dried chili peppers, and Sichuan peppercorns to stir-fry until fragrant.

    Discard the excess oil, leaving a bit at the bottom. Add the garlic cloves, ginger slices, onions, dried chili peppers, and Sichuan peppercorns to stir-fry until fragrant.

  9. Add in the hot pot base and Pixian doubanjiang, and stir-fry on low heat until aromatic.

    Add in the hot pot base and Pixian doubanjiang, and stir-fry on low heat until aromatic.

  10. Add the bullfrog pieces along with cooking wine and soy sauce, and stir-fry until evenly mixed.

    Add the bullfrog pieces along with cooking wine and soy sauce, and stir-fry until evenly mixed.

  11. Incorporate the celery pieces and red bell pepper.

    Incorporate the celery pieces and red bell pepper.

  12. Finally, add the fried lotus root slices and a pinch of sugar, stir-frying well. It's ready to be plated now!

    Finally, add the fried lotus root slices and a pinch of sugar, stir-frying well. It's ready to be plated now!

  13. If you want a 'Plus Version,' take a dry pot or clay pot, heat a small amount of oil, and layer with onions.

    If you want a 'Plus Version,' take a dry pot or clay pot, heat a small amount of oil, and layer with onions.

  14. Once the onion aroma wafts out, add the bullfrog and serve with a chafing dish. The flavor intensifies with every bite!

    Once the onion aroma wafts out, add the bullfrog and serve with a chafing dish. The flavor intensifies with every bite!

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