1. Ingredients: live cicada nymphs150g.

2. Seasoning: 700g of salt water, 0/00g of peanut oil/kloc-,and proper amount of refined salt, monosodium glutamate and cumin.

Practice:

First, take a proper amount of live cicada nymphs, scald them to death in a boiling pot, take them out, remove their limbs and wash them with blisters.

Second, soak in salt water for a few hours or cook in a salt water pot for a while.

Third, after the oil pan is heated to 40%, fry it in the pan. Add oil to the pan, not too much, heat it and fry it until crisp.

Fourth, when the oil is heated to 60% to 70%, pour the cicada into the pot and fry it. Stir-fry it constantly until the cicada coat turns golden yellow, then add the fine salt and monosodium glutamate, cumin and serve.

In addition, you can also pour the captured cicada into the washbasin, wash the sediment with water, then take out the clean cicada, sprinkle some fine salt with a little pickling, string the cicada with a bamboo stick, control the moisture, and finally bake it on the stove. Roasted cicada monkeys taste fragrant and crisp, which is definitely a rare food.