Bullfrog is a popular meat in Chinese cooking. Fast-growing and nutritious, bullfrogs have soft meat that is lean and rich in protein. Doctors of traditional medicine also say they are good for the stomach.
Ganguo Bullfrog (干锅牛蛙) is one of the most popular dishes in the ganguo, or dry pot style. The spicy peppers and other seasonings penetrate the meat to create a mouthwatering smell.
- 1 cucumber
- 1 green pepper
- 1 red pepper
- 3 sprigs celery
- 5g ginger
- 2g prickly ash
- 10g huangjiu
- 3 soft green onions
- 5 cloves garlic
- dried red peppers
- 1 tsp soy sauce
- spicy bean paste
- 1 tsp sugar
- Clean the bullfrog and chop it into 1-centimeter segments cutting through the bone. Soak the meat in a mixture of sliced ginger, prickly ash and huangjiu for 10 minutes.
- Smash the garlic. Chop the red pepper, green pepper, dried red pepper, cucumber and green onion. Slice the ginger. Chop the basil very thin.
- Oil a pan and stir fry the oil and cook the garlic, dried red pepper and ginger.
- Add the bullfrog and continue cooking.
- When the bullfrog is cooked, add the spicy bean paste, soy sauce and sugar. Cook over a high flame for at least 1 minute.
- Add the celery and cucumber and cook to even out the seasonings.
- Add the basil last. Stir and serve.