Ingredients: fresh silkworm chrysalis, chopped green onion, Jiang Mo, minced garlic, a little minced carrot, salt and pepper, Chili oil.

How to make it: cook the silkworm chrysalis, but not too much. Then cut it in half vertically from the middle, remove the black core in the middle, marinate it with a little salt, cooking wine and dry starch for a while, add oil to the pot, put the silkworm chrysalis into the pot at about 40% heat, and break it up with chopsticks to avoid adhesion and fry it thoroughly with a small fire, but not too crisp. Remove and drain the oil. Leave a little Chili oil in the pot, stir-fry onion, ginger, garlic and carrot powder to dry water, stir-fry silkworm chrysalis, sprinkle salt and pepper (delicious salt and pepper in the supermarket) from the fire, and stir-fry evenly after tempering.

Flavor: It tastes crisp and salty. Can accompany wine.