Salt and pepper silkworm chrysalis.

First the silkworm chrysalis is cooked. Use a knife to cut it in the middle, dry up the excess water, and spread it evenly with dry starch (you can apply flour in batches or one by one, it depends on your own skills.) Then deep-fry, the oil temperature should reach 6-6 Insert finely powdered silkworm chrysalises under the 7th layer. (If the oil temperature is low, the frying will not be crispy; if it is high, the outside will be burnt and the inside will be undercooked. You must control the oil temperature yourself.) After frying, set aside.

Let’s talk about the ingredients. Onion, ginger, green, red pepper, salt and pepper. (These are enough for home cooking) All ingredients are cut into rice. (Small grains)

First add a spoon of base oil, add all kinds of cut rice, stir it a little, add fried silkworm chrysalises, sprinkle with salt and pepper, a little salt (salt and pepper is also salty) and MSG , stir-fry a few times over high heat and serve.

How to fry silkworm chrysalises:

First wash the silkworm chrysalis. Add an appropriate amount of oil to the spoon. The oil does not need to be heated. Directly put the washed silkworm chrysalis into the spoon (it is best to control the water, otherwise it will not be fried.). Stir-fry over low heat until cooked through. If you like it tender, stir-fry less. If you like it older, stir-fry more. Sprinkle some salt before taking it out of the pot, and you can eat it right out of the pot. Don't add MSG. If you add MSG, you won't be able to taste the original flavor. It doesn’t smell good anymore either.