Stir-fried cicada raw materials: 500 grams of live cicada. 200 grams of net lettuce. 5g of onion, 5g of ginger slices, 2g of sugar, 5g of soy sauce10g, 5g of Shaoxing wine, 5g of Chili powder, 2g of pepper, 20g of sesame oil and 500g of salad oil (dosage: about100g).

The practice of frying cicadas:

1) Cut off claws and wings of live cicadas, cut open the abdomen to remove dirt, put them in a bowl, add soy sauce, white sugar, Chili powder, onion and ginger slices, mix well, and marinate for 10 minute until they are tasty.

2) Wash the lettuce, cut it into small strips and put it on a plate.

3) Put the wok on a big fire, add oil and heat it to 60%, add cicada slough, fry until soft shell, and take it out; When the oil temperature rises to 80% heat, add cicadas and fry until crispy outside and tender inside. Take out the drained oil, put it on the Rong Sheng, sprinkle with pepper and drizzle with sesame oil.

Cooking tip: Choose fresh cicadas, female insects are better, and dead cicadas can't be eaten. When frying, fry with warm oil first, and then fry with high oil temperature until crisp.