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Recipe Sichuan Style Mala Bull Frog Dry Pot

Recipe Sichuan Style Mala Bull Frog Dry Pot

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    10mins

  • Cooking

    20mins

30 minutes Sichuan Chinese Food Lunch Dinner
This Sichuan Style Mala Bull Frog Dry Pot is a flavorful and bold dish made with a perfect blend of ingredients such as Sichuan chili oil, Chou Hou sauce, seafood sauce, and pure sesame paste. These classic seasonings bring a perfect balance of spicy and numbing flavors, which perfectly complement the tender bullfrog meat. The addition of premium chicken seasoning and Panda brand oyster sauce enhances the umami depth, making every bite an irresistible taste of authentic Sichuan cuisine.

What you’ll need

Ingredients

  • 1.5 lbs. bull frog
  • 4 green chili pepper
  • 4 red chili pepper
  • 6 oz. shallots
  • 2 oz. ginger slices
  • 3 oz. garlic slices
  • 2 stalks scallions, cut in to long pieces
  • 1 Tbsp. cooking wine
  • cilantro, for garnish

Marinade

  • 2 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
  • 2 tsp. Lee Kum Kee Premium Bouillon Powder Flavored with Chicken
  • 2 Tbsp. cornstarch

Sauce Mix

  • 3 Tbsp. Lee Kum Kee Sichuan Style Mala Chili Crisp Oil
  • 1 Tbsp. Lee Kum Kee Chu Hou Paste
  • 1 Tbsp. Lee Kum Kee Hoisin Sauce
  • 2 tsp. Lee Kum Kee Pure Sesame Paste
  • 2 tsp. Lee Kum Kee Premium Bouillon Powder Flavored with Chicken
  • 1 Tbsp. Lee Kum Kee Pure Sesame Oil
  • 2 tsp. white sugar

Made with
Lee Kum Kee products

Sichuan Style Mala Chili Crisp Oil, 30 oz (1 lb 14 oz) 850 g, Pail

Chili Sauces

Sichuan Style Mala Chili Crisp Oil

Other Specialty Sauces

Chu Hou Paste
Hoisin Sauce 5 lb can_2020

Hoisin Sauces

Hoisin Sauce
Pure Sesame Oil 55.7 fl oz (1.65 L) Tin Can

Sesame Oils

Pure Sesame Oil
Premium Bouillon Powder Flavored with Chicken (No MSG) 1KG

Bouillons

Premium Bouillon Powder Flavored With Chicken (No MSG Added)
Panda Brand Oyster Flavored Sauce, 5 lb can

Oyster Sauces

Panda Brand Oyster Flavored Sauce

How to make it

  1. Mix all sauce mix ingredients together and set aside.
  2. Clean the bull frog and cut it into pieces. Mix with the marinade ingredients and marinate for about 10 minutes. Remove seeds from the red chili and green peppers and slice. Cut shallots into wedges.
     
  3. Fry the bull frog in hot oil until 80% cooked, then remove and drain excess oil. In a hot pan, sauté the ginger, garlic, scallions and shallots until fragrant. Add the seasoning mixture and stir-fry until the sauce thickens, then add the remaining ingredients and continue to stir-fry until evenly.
  4. Preheat a pot, transfer the stir-fried bull frog into the pot, pour in the cooking wine, garnish with cilantro, and serve.

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