The frog hotpot is rather on the spicy side. It is much more labour-intensive to make, as the animal has to be carefully butchered and only a few of the cuts qualify for the honour of the boiling pot.
The meat is deeply marinated and, as typical with other frog dishes, later half cooked with bamboo sprouts.
Diners will dip the ingredients in the pot. A fine frog hotpot has a rich, deep and spicy flavour.
The aroma is nose bleeding and the meat can hardly ever overcook. It serves with water spinach and sliced bamboo sprouts.
