Ingredients: 300 grams of cicada pupae. Accessories: vegetable oil, salt, chili powder 5 grams, cumin powder 5 grams.

1, the cicada pupa with water wash, it is best to wash a few times.

2, fishing up and draining water, it is best to use a dry towel or dry gauze to wipe off the water, so that when frying, not everywhere crash oil.

3, hot pan cool oil, oil heat 7 into, under the cicada pupa.

4, turn the heat down to fry for about ten minutes, during which time you have to keep turning, otherwise it will burst open.

5, fish out to cool, silkworm chrysalis to fry twice the skin will be crispy.

6, once again the oil is hot, turn the heat to a small re-frying, frying a little salt into the frying, frying to the pupae become light, when there is a sense of space, with a spatula or chopsticks to press the pupae, hardened when it is almost the same.

7. Drain the oil, and sprinkle salt on it if you have a heavy taste.

8, into the chili powder.

9, put natural powder.

10, mix well and serve.