1, silkworm chrysalis I personally boil water for about eight minutes.

2, starch can use potato starch, every silkworm chrysalis must be wrapped with starch, especially its cut surface, must be wrapped with starch, so that the taste is good.

3, 50% oil temperature is to put a chopstick in the oil, and the edge of the chopsticks in the oil can be boiled with small bubbles.

4, pour the silkworm chrysalis into the pot must be medium and small fire, so that it will be crisp outside and tender inside. If the fire is too big, the surface is burnt and the inside is not cooked. The second frying is to make the silkworm chrysalis taste more crisp. Just flip it a few times and take it out of the pot.

5. When the silkworm chrysalis is fried in the pot, turn it over frequently until the cut surface is golden yellow. When it is fished up, it can be fished out with a hard rubbing sound.

6. When frying silkworm chrysalis, you can put less salt to taste it first. Silkworm chrysalis eats salt very much, and a little salt taste is enough, and this dish does not need to be too salty. If the taste is heavy, you can put the salinity according to your personal taste.