1. Wash the new light yellow live cocoons, add salt and boil for about five minutes.

2. Remove, drain, and let cool for a while. Use scissors to cut vertically in the middle and remove the black hard core inside.

3. The purpose of doing this is firstly to make it crispier and crispier, and secondly to prevent the oil from burning out when frying.

4. Prepare a packet of fried powder in advance.

5. Pour appropriate amount of fried powder into the cut cocoon.

6. Mix evenly.

7. Heat the oil in the wok until it is 70-80% hot.

8. Pour half of the cocoons dipped in powder into the pot. Stir frequently when frying so that it is evenly heated and not sticky.

9. When all fried to a dark brown color on the edges, use a spout spoon to control oil and replenish water, then scoop it up and serve it on a plate. Then fry the other half in the same way.