Frozen silkworm chrysalis can be directly boiled in water or naturally thawed. After the cicada pupa is frozen, it needs to be thawed first, then washed clean, then put it in the pot with cold water directly, turn it to medium heat after boiling on high fire, and wait until the cicada pupa is swollen, which takes 15 minutes. Frozen cocoon and pupa can be eaten, so it can be soaked and thawed by itself. You can eat it fried, fried, or even stewed soup.

Silkworm pupa practice

First of all, we prepare the ingredients, 200 grams of cicada pupa, and then grab it in clean water and take it out. Silkworm pupa contains a lot of oil. It is best to wash it several times and put it in a basin. Add 2 grams of salt, 2 grams of pepper, 5 grams of cooking wine, cut ginger into pieces, cut green onions into strips, and put it together with silkworm pupa.

Stir well and marinate for 10 minute. A few shallots are cut into chopped green onion, and a handful of coriander is cut into sections for later use. 10 minutes later, pick out the onion and ginger from the silkworm chrysalis and prepare for the next frying. Burn the oil in the pan, and when the oil temperature is 50% hot, the oil surface is close to smoking. Pour the silkworm chrysalis into the pan in turn and fry for about 30 seconds. When the surface of the silkworm chrysalis is golden yellow, pour it out to control the oil.

Leave the bottom oil in the pot, sprinkle a little pepper and dried pepper after the oil is heated, and it will burst into a spicy taste. Pour in chopped green onion and stir-fry it to give a fragrance. Pour the silkworm chrysalis with oil control into the pot, stir-fry it evenly and season it. Add salt 1 g, 3 grams of Chili powder, sprinkle a handful of white sesame seeds into the coriander section, turn on high fire and stir-fry quickly to melt the seasoning, and then turn it evenly and serve.