The parasites in bullfrogs can be killed by high temperature, but it takes a long time.

1. Under normal circumstances, cooking bullfrogs at 100°C for 5 minutes can ensure the complete killing of sparganas.

2. Although soy sauce and vinegar can completely kill spargan parasites, the operating conditions are to soak small ingredients in vinegar for at least 24 hours or in soy sauce for at least 6 hours.

3. In actual operation, we are unlikely to cut the ingredients too small, and it is unlikely to leave the ingredients in the seasoning for such a long time. Therefore, just relying on seasoning and pickling to kill insects is not a reliable method.

4. Freezing is also one of the ways to kill spargan larvae. Studies have shown that freezing at -20°C for 2 hours can kill all sparganas in frog meat. Of course, in addition to the effect of the freezing method being related to temperature and time, the size of the material is also an important factor. For large packages of frog meat or snake meat, it is more reliable to freeze it at -20°C for 24 hours.