The silkworm chrysalis purchased back in the preservation cabinet, in the 0 ℃ -3 ℃ temperature can be saved for 10 days. Barbecue silkworm pupa cool water in the pot, 500 grams of water with 3 grams of salt, boil and cook for 5 minutes, fish out and then wear a sign will not flow juice, grilled will not be broken, nutrition will not be lost. Roast must use the fire (fire big will be bitter, fire small will be out of the soup), to diligently brush the material oil, baked to the hand a touch of hair straight or string touch string issued by the rustling sound is almost, first sprinkle cumin 3 grams, 1 gram of sesame, and then sprinkled with a little bit of spicy fresh, chili pepper 2 grams of each side, so that cumin sesame will not fall off.

2, charcoal grilled white clams to half shell

White clams are essential varieties of barbecue in Anshan, with charcoal original grilled white clams sell the best. Specific method is: frying pan on the fire, directly into the 750 grams of white clams, cover, medium heat for 2 minutes, remove the white clams, this time all the white clams open mouth. Half of the shell without meat removed, clam meat up, neatly arranged on the barbecue row, on the charcoal grill for 2 minutes, to the edge of the clam meat and shells some yellow, indicating that the moisture is about to dry, plate on the table can be.

3, salt baked gizzard roasted after knocking off the salt

Salt baked gizzard in the barbecue meat the most sinewy, characterized by dry and salty, tough and tasty, color date red. Specific method is: 2500 grams of gizzards with scissors to cut off the four sides, as long as the two small pieces of meat into the basin, add 20 grams of ginger, salt baked material 75 grams (salt baked chicken powder 2 kg plus five spice powder, sand ginger powder 30 grams each, pepper flour, loose meat powder 15 grams each, anise powder 10 grams, mixed well) scratch well, marinate for 2 hours. Put the gizzard with a brazier on, on the charcoal grill high fire grilled 5-6 minutes, quickly baked a layer of crust, during the attention of both sides of the grill, and then in accordance with the amount of 15 grams per string, the surface evenly sprinkled with refined salt 2 grams, and then both sides of the grill for about 15 minutes, knocked off the surface of the salt can be on the table.