Roasted bullfrog marinade method: 1, first of all, 5 kilograms of bullfrogs washed and put into the pot, add water until submerged.

2, put 110 grams of refined salt, 80 grams of ginger pat broken, 100 grams of monosodium glutamate (MSG), 50 grams of scallion head, 10 grams of pepper, and cook over medium heat.

3, put all the marinade, and then add dry red pepper, scallions, five-spice powder, thirteen spices, ginger, cooking wine and mix well, marinate for 20 minutes is done.

Steps to roast bullfrogs:

1, first clean the grill and put it away, add charcoal and light it, put the charcoal to burn fully, and then lay the charcoal with a poker planing into a fire layer with a thickness of 1.5-2 centimeters high.

2, grilled: put the bullfrog skewers on the stove surface on both sides of the brush oil grilled, and then turned over and over again.

3, the skewer looks oil bubbles rolling, the color turns white and yellow indicates maturity, the side of the grill with a knife to break the mouth to brush the oil grilled until charred, there is no water inside the overflow indicates maturity.

4, the length of the grilling time should be based on the size of the fire, the string varieties, but can not be scorched.

5, brush the oil while grilling, when the food is grilled to nine mature in time to sprinkle spicy powder, cumin angle or powder.

6, brush the oil, so the bullfrog is baked.