Try the following methods: fry the main component of bee pupa 500g g. Methods/Steps 1 Remove the shell of the hornet's nest brought back from the wild, and remove the flying stinging bees. 2. Take the bee pupa out of the hive, first remove the white film outside the hive by hand, then turn it over, pat it with your hand and pour it into the plate. 3. Clean the collected bee pupae and put some impurities on the plate. 4. Burn the oil to 8. Then pour in the bee pupa, and the amount of oil should be enough to drown the bee pupa. If there is not enough oil, you can fry it several times. When the water is dry, you can fry it on low heat. When the bee pupa is fried to golden brown, it can be taken out of the pot. If you want to eat spicy food, you can also stir-fry some dried red peppers separately, and then stir-fry them quickly in the pot. Then, take the bee pupa out of the pot, and it tastes better when it is hot.

The practice of frying bee pupae is to take the loess peak, gourd peak or other peak blocks from trees or soil in autumn, fry the pupae with edible oil, dip them in pepper and salt. Protein, a kind of fried bee pupa, is a rare delicacy in Yunnan with high content, rich nutrition and delicious flavor. Bee pupae should be fresh and must not be frozen or burned. Raw bee pupa is the most tonic, but the taste is not the best. I do this. The practice is to clean the pot and use a slightly hot pot. After the remaining water in the pot melts, pour the bee pupae into the pot and stir-fry lightly. Remember never to put oil, not a drop of oil! After a while, with a gentle beep, the intestines and stomach of one bee pupa were exploded by heat, and then the other one, because there was no oil in the pot, stuck to the pot, which is why a drop of oil could not be added. In less than two minutes, it will be completely OK! Remember, first, don't add oil to the pot, and second, don't fry it for too long. It only takes two minutes to stew, and the bee pupa tastes best when it is just cooked.