Main Ingredients:
2 bullfrogs (800g)

Supporting Ingredients:
10g ginger, 10g scallion, 5g chopped scallion

Seasonings:
Marinade (consisting of 10g Haoji Spicy Sichuan Sauce, 3g cooking wine, 1g pepper), Basting Sauce (15g chili powder, 15g Haoji Spicy Sichuan Sauce, 3g Haoji Chicken Flavour Seasoning Granules, 20g garlic water, 30g soybean oil), 2g cumin

Preparation Method:

1. Clean and prepare the bullfrogs. Add ginger, scallion, and the marinade to flavor the bullfrogs.

2. After marinating for 2 hours, remove the bullfrogs and use an electric fan to dry the surface for approximately 4 hours. Prepare the basting sauce by mixing the ingredients evenly.

3. Thread the bullfrogs onto iron skewers and place them on a charcoal grill. Baste the bullfrogs with the basting sauce while grilling until they are cooked. Sprinkle with cumin and chopped scallion before serving.

Dish Characteristics:
The bullfrogs are dried and fragrant, making them an excellent accompaniment to alcoholic beverages.