Dry Stir-fried Silkworm Chrysalis

Ingredients: Fresh silkworm chrysalis, dried red pepper, Sichuan peppercorns, onions, ginger, garlic, starch.

Seasoning: vegetable oil, salt, cooking wine, chicken essence. < /p>

3. After cooling, use scissors to cut the silkworm pupae in half and remove the hard core in the middle;

4. Mix the silkworm pupae with a small amount of salt, cooking wine and starch;

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5. Heat the oil pan. When the oil is 50% hot, put in the silkworm chrysalis and fry slowly over low heat;

6. Fry until the silkworm chrysalis is slightly yellow and remove it to control the oil;

< p>7. Leave a small amount of base oil in the pot and stir-fry the Sichuan peppercorns over low heat;

8. Push the Sichuan peppercorns aside and continue to stir-fry the minced onions, ginger and garlic over low heat;

9. Stir out the water from the onion and ginger, push it to one side, add the red pepper, and stir out the aroma;

10. Add the fried silkworm chrysalis, stir-fry over medium heat for about 2 minutes until the oil is dry in the pot ;

11. Add appropriate amount of salt and chicken essence, stir-fry a few times, and it is ready to serve.

Warm Tips:

1. When cooking silkworm pupae, boil the pot for one or two minutes and then turn off the heat. Cooking too long will affect the taste; 2. When cutting silkworm pupae, start with the head of the pupae. Cut a small opening at the bottom of the pupa, and then cut it in a circle along one side of the pupa body. This will prevent the juice and meat from bursting and losing; 3. When frying the pupae, put them in the pot one by one to avoid adhesion; 4. Do not stir-fry Sichuan peppercorns and red peppers. Stir-fry the onion, ginger and garlic until the water is dry and the flavor will be more fragrant.