Recipe Sichuan Style Mala Bull Frog Dry Pot | Lee Kum Kee USA
This fiery, flavorful dish combines tender bull frog with aromatic spices and bold seasonings for an unforgettable meal.
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Ingredients
- 1 1/2 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
- 2 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
- 2 tsp. Lee Kum Kee Premium Bouillon Powder Flavored with Chicken
- 2 Tbsp. cornstarch
- 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
- 1 Tbsp. Lee Kum Kee Pure Sesame Oil
- 2 tsp. white sugar
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