Crispy Silkworm Pupa
1.
Wash the fresh silkworm chrysalis and prepare the seasoning.
2.
Add water to the wok, put the silkworm chrysalis, add green onions, aniseed, pepper, and dried chili. The purpose of this step is to cook the silkworm chrysalis to prevent the silkworm chrysalis from exploding and hurting people during the frying process.
3.
When the water boils, the silkworm pupae float on the water, remove the serving plate, and discard the seasoning.
4.
Take another non-stick pan and put a little peanut oil in the pan (I put too much oil here, and I have to pour some out).
5.
Heat the oil to 40% heat, add the boiled silkworm chrysalis and fry slowly, shaking the non-stick pan from time to time. Note that the oil must not be too hot when putting the silkworm pupa, and it must be heated slowly, otherwise the oil pan may catch fire after putting the silkworm pupa.
6.
When most of the water in the silkworm pupae evaporates, the silkworm pupae become hard and crisp, add dried chili, pepper, cumin powder, and pepper powder, stir-fry for a few times, and you can get out of the pot.
Tips:
1. It is strictly forbidden to eat silkworm pupae without processing, and not to be directly served cold or salted.
2. Silkworm chrysalis is not fresh, discolored, black, pink, tingling or spicy.
3. The pupae of silkworms have peculiar smell and stench, so eating them is strictly prohibited.
4. Silkworm chrysalis is placed for too long, cold weather exceeds 1 week, hot weather exceeds 20 hours, it is strictly forbidden to eat.
5. People with a history of food allergies such as fish and shrimp should not be eaten.
