Versatile:
Authentic Chengdu cuisine with a strong numbing sensation and unique taste.
Sichuan-style Bullfrog
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Numbing flavor:
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Spicy flavor:
Versatile:
Adaptable to local ingredients, this dish can be made with other options like Boiled Eel in Hot Chili Oil or Sichuan-style Spicy Yellow Catfish.
Product Involved
cooking steps
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Main Ingredients & Seasoning
Clean bullfrog
300g
Green Sichuan Pepper Fish Seasoning
100g
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Accessory Ingredients
Cilantro
5g
Chili oil
30g
Each of MSG and chicken powder
2g
Salad oil
200g
Water
600g
Seasoning packet
15g
Asparagus lettuce (sliced)
400g
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Preparation of Ingredients
1
Cut the asparagus lettuce into long slices and set aside.2
Cut bullfrog into pieces, marinate, and coat with starch; then fry briefly and set aside. -
Cooking Steps
1
In a pot, heat 50g oil, add a little Sichuan Peppercorns and chili sections, and stir-fry the asparagus lettuce with a pinch of salt until slightly tender. Remove and place in a bowl.2
In the same pot, add vegetable oil, sauté Green Sichuan Pepper Fish Seasoning, then add the bullfrog pieces and cook until fully cooked.3
Season the mixture and pour it over the sautéed asparagus lettuce in the bowl, then add the spice packet.4
Drizzle 100g of salad oil over the top and garnish with cilantro.
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