Take a few mature larvae (nymphs) that have just been unearthed, soak them in clean water and a small amount of salt, remove the soil, wash them with clean water, put them into a bucket or basin, add clean water and cover them with a perforated lid to let them spit out the dirty water. Dry until ready to use or freeze in the refrigerator.

1. Fried golden cicada. Take an appropriate amount of vegetable oil, heat it to 80% in the pot, add the processed ingredients, fry lightly for 2-3 minutes, remove, control the oil, and add salt, allspice, cumin, etc. according to your taste.

2. Five-spice golden cicada. Put the lightly fried golden cicada into the pot, add appropriate amount of water, add star anise, fennel, pepper, tangerine peel, ginger, pepper, salt, etc. and stew.

3. Get the cicada at midnight. At night, when the cicadas have just finished peeling and their flesh is tender, they can be taken off the trunk as a delicacy, put in an oil pan and add some salt to lightly fry.

4. People in Lishui are particular about burning cicadas, and they should choose mature cicadas that have already grown on trees. First remove the head, tail and wings of the cicada, and then wash it slightly with clean water. The most common method is "fried cicadas in oil". There are three steps to frying cicadas: first, soak the cicadas in salt water for a period of time to remove the fishy smell; second, add appropriate garlic, wine, ginger and other seasonings. Cook the cicadas together with the ingredients; third, take it out of the pan and let it dry, then put it in an oil pan and fry it to achieve a complete color, aroma and taste. Controlling the heat is the key to frying the cicadas in oil. If you like it a little spicy, add some red pepper and sprinkle with a little chopped green onion, it will be the icing on the cake and full of aroma.