Spicy bullfrog recipe

Sichan Spicy Bullfrog Recipe Guide

Sichuan spicy bullfrog is a fiery, flavorsome dish beloved for its tender meat and numbing kick. Here’s a simple guide to recreate it at home.

Ingredients: 500g bullfrog legs (cleaned and cut), 2 tbsp Sichuan peppercorns, 10 dried chilies, 3 garlic cloves, 1 ginger slice, 2 tbsp doubanjiang (broad bean paste), 1 tbsp light soy sauce, 1 tsp sugar, cooking oil, and cilantro for garnish.

Steps:

1. Prep: Marinate bullfrog legs with 1 tbsp soy sauce and a pinch of salt for 15 minutes.

2. Sauté: Heat oil in a wok. Stir-fry Sichuan peppercorns and dried chilies until fragrant. Add garlic, ginger, and doubanjiang, cook until oil turns red.

3. Cook: Add bullfrog legs, stir-fry until no longer pink. Pour in 100ml water, add sugar and remaining soy sauce. Simmer for 8-10 minutes until the sauce thickens.

4. Serve: Garnish with cilantro. Enjoy with steamed rice!

For a milder version, reduce dried chilies and peppercorns. Add tofu or vegetables for extra texture. This dish balances spicy, numbing, and savory flavors, making it a crowd-pleaser. Enjoy your homemade Sichan feast!