1. Main ingredients: 150 grams of live cicada nymphs.

2. Seasoning: 700 grams of salt water, 100 grams of peanut oil, appropriate amounts of refined salt, MSG, and cumin.

Method:

1. Take an appropriate amount of live cicada nymphs, scald them to death in a boiling water pot, take them out, remove their limbs, and wash them with water.

2. Soak in salt water for a few hours or boil in a salt water pot for a period of time.

Third, heat the oil pan until it is 40% hot and then fry it. Add oil to the pan, not too much, heat it and fry until crispy.

Fourth, when the oil is heated to 60% to 70%, pour the golden cicada into the pot and stir-fry until the cicada clothes turn golden brown, then add fine salt Add MSG and cumin, and serve.

In addition, you can also pour the captured cicada monkey into a washbasin, wash away the sediment with water, then take out the clean cicada monkey, sprinkle with some fine salt, lightly pickle it, and use bamboo Thread the cicada monkeys into skewers, control the moisture, and finally bake them on the stove. The roasted cicada monkey tastes fragrant and crispy, and is definitely a rare delicacy.