material

Half a catty of cocoon and pupa, minced ginger and garlic, chopped green onion, salad oil, salt, pepper and soy sauce,

working methods

1. Wash the cocoon and pupa after soaking.

2. Boil the cold water, then pick it up and drain it.

3. After the pan is hot, don't put anything in it. Stir-fry the cocoons and pupae in the pan with low fire until the surfaces of the cocoons and pupae are dry and moisture-free, then stir-fry for a while and take them out for later use.

4. Heat the wok with oil, add minced ginger and garlic and saute until fragrant. Stir-fry the silkworm cocoons and pupae, add pepper, soy sauce and salt to taste, and finally add chopped green onion into the wok.