The skin of the silkworm pupa is coarse and old, and boiling can't change its texture, so it's hard to change its taste. For this kind of ingredients generally take boil and then fried, dry-fried (essentially still after the process of frying) method, so that their texture becomes crispy and delicious, and then accompanied by other materials can become a good food.

The boiling process of making pupa dishes can't be omitted, and it ensures that the pupa is cooked through when it's eaten, otherwise it may be caused by a poor mastery of the frying process (too much heat), resulting in a scorched interior, which can lead to the poisoning of the pupa when it's eaten.