First of all, you need to wash fresh cocoons and pupae with clean water.
3. Add water to the pot, put the cocoon and pupa into the pot, boil the water, and cook the cocoon and pupa. When you see that the cocoon and pupa are floating, the cocoon and pupa will be cooked.
4. Take out cocoons and pupae with a colander and put them on a plate for later use.
5. After the cocoons and pupae are cooled, cut each cocoon and pupae in half from the middle with a knife and take out the black thing in the middle. After all the cocoons and pupae are treated, put them on a plate for later use.
6. Add two spoonfuls of salt to the cocoon and pupa, then add a proper amount of flour and stir evenly with chopsticks.
7. Pour the right amount of soybean oil into the pot. After the oil temperature is heated to 80%, fry the cocoon and pupa in the pot until golden brown, and take them out and put them on a plate for later use.
8. Leave a little base oil in the pot and pour the fried silkworm cocoons and pupae into the pot and stir fry. Stir-fry until the sound of brushing with a shovel, and the cocoon and pupa are crisp. Put the cocoons and pupae on the plate. Turn off the fire, use the remaining bottom oil from the bottom of the pot, add the red pepper, stir-fry until fragrant, and put it on a plate.
9. A plate of crispy fried cocoon and pupa is ready.