🍽️ How to Make Gan Guo Tian Ji (Dry Pot Bullfrog)

🧆 Ingredients

• 400g bullfrog (cut into pieces)
• 100g potato (sliced)
• 100g celery
• 50g mushrooms
• 2 tablespoons chili oil
• 1 tablespoon Sichuan peppercorns
• 2 dried chilies (sliced)
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 green onions (chopped)
• 1 tablespoon soy sauce
• 1 tablespoon doubanjiang (chili bean paste)
• 1 tablespoon sugar
• 1 tablespoon sesame seeds
• Salt to taste

🍳 Steps

1. Ingredient Preparation:
   Begin by thoroughly cleaning the bullfrog. Rinse the bullfrog pieces under cold running water, removing any visible blood, membranes, or fat. If the skin is still attached, peel it off for a more delicate texture. Pat the pieces dry with paper towels. Fresh bullfrog should have a mild scent and firm, elastic flesh; avoid any with a strong odor or mushy texture.
   Next, prepare the vegetables. Peel and slice the potato into thin, even pieces to ensure uniform cooking. Rinse the celery and cut it into bite-sized segments. Clean the mushrooms by wiping them with a damp cloth or rinsing briefly under water, then slice or tear them as needed. Mince the garlic and ginger, and chop the green onions, separating the white and green parts.

2. Marinate the Bullfrog (Optional):
   For extra flavor and tenderness, you may marinate the bullfrog pieces with a pinch of salt, a splash of soy sauce, and a little cooking wine for 10–15 minutes. This step helps to remove any residual fishiness and infuse the meat with subtle seasoning.

3. Prepare the Aromatics and Sauce:
   In a small bowl, combine the doubanjiang (chili bean paste), soy sauce, and sugar. Set aside. Measure out the Sichuan peppercorns and dried chilies. Adjust the quantity of chili oil, peppercorns, and dried chilies according to your spice tolerance. Remember, Sichuan peppercorns provide a numbing sensation, while dried chilies add heat.

4. Stir-Fry the Aromatics:
   Heat a wok or large skillet over medium-high heat. Add the chili oil and swirl to coat the surface. When the oil is hot but not smoking, add the Sichuan peppercorns and dried chilies. Stir-fry for 30 seconds until fragrant, being careful not to burn them. Add the minced garlic, ginger, and the white parts of the green onions. Stir-fry for another 30 seconds until the aromatics release their fragrance. Add the doubanjiang mixture and stir well, letting the oil turn a deep red color.

5. Cook the Bullfrog:
   Increase the heat to high. Add the bullfrog pieces to the wok, spreading them out in a single layer. Stir-fry briskly, turning the pieces to coat them evenly in the aromatic oil and sauce. Bullfrog cooks quickly; sauté for 2–3 minutes until the flesh turns opaque and firms up. Avoid overcooking, as the meat can become tough. If the wok becomes too dry, add a splash of water or stock to prevent sticking.

6. Add the Vegetables:
   Add the sliced potatoes first, as they take the longest to cook. Stir-fry for 2–3 minutes until they begin to soften. Next, add the celery and mushrooms. Continue stir-frying, tossing the ingredients frequently to ensure even cooking and prevent burning. If needed, cover the wok briefly to help the potatoes cook through, but avoid steaming for too long, as this can make the dish soggy.

7. Season and Combine:
   Pour in the remaining soy sauce and sprinkle with salt to taste. Toss everything together, ensuring the sauce coats all the ingredients. Taste and adjust seasoning as needed. If you prefer a slightly sweet finish, add a pinch more sugar. For extra depth, you can add a dash of sesame oil at this stage.

8. Check for Doneness:
   The bullfrog is done when the meat is opaque, firm, and easily separates from the bone. The potatoes should be tender but not falling apart, and the vegetables should retain some crunch. Taste a piece of each component to confirm.

9. Finish and Serve:
   Turn off the heat. Sprinkle the dish with the green parts of the chopped green onions and sesame seeds. Transfer immediately to a serving dish or a heated dry pot to keep warm at the table. Serve hot, ideally with steamed rice to balance the bold flavors.

10. Cleanup and Safety:
    Wash all utensils and surfaces that came into contact with raw bullfrog thoroughly with hot, soapy water to prevent cross-contamination. Dispose of any unused marinade.

💡 Tips

• Adjust chili and peppercorn amounts for desired spice and numbing.
• Use fresh bullfrog for best texture; avoid frozen if possible.
• Stir-fry quickly over high heat to keep meat tender and vegetables crisp.
• Do not overcook bullfrog, as it can become rubbery.
• Serve immediately for optimal flavor and texture.
• If you are new to cooking bullfrog, wear gloves during preparation for safety and hygiene.