Name: [fragrant and Crispy Mouth] Dry Stir-fried Silkworm Pupa
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g silkworm chrysalis; 20g corn starch; 20 capsules pepper; 10g ginger; 1 tablespoon Soy sauce; 1 teaspoon Sugar; Some Vegetable oil; 10g Dried Chaotian Pepper; 1/2 a piece Shallots; 5g Minced garlic; 1 teaspoon salt

[fragrant and Crispy Mouth] Dry Stir-fried Silkworm Pupa

by Jasmine de small kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

Dry-stirred silkworm pupae, cut in half on the basis of boiled, powdered, fried and then stir-fried, the process is a bit more troublesome, but the fragrant and crispy taste can bring you great satisfaction.
A delicacy not only makes people full, stimulates the taste buds, but also brings a pleasant mood. "

[fragrant and Crispy Mouth] Dry Stir-fried Silkworm Pupa

1. Cut dried chaotian peppers into thick strips with scissors, shred ginger, mince garlic, and shred green onions

2. Wash silkworm chrysalis clean

3. Cooked in a pan under cold water

4. Take out and rinse with cold water or let cool

5. Cut the silkworm pupa in half with scissors. Remove the black hard core in the middle. When cutting the silkworm pupa, use scissors to make an opening at the tail, and then cut a circle along the outer skin, because if you cut it in half directly from the middle, the pupa juice will burst out. .

6. Add dry starch and mix well

7. Pour an appropriate amount of vegetable oil into the pot to heat up, pour into the silkworm chrysalis and fry on medium high heat

8. Deep-fry the water until the silkworm pupa skin becomes crispy, then serve and set aside

9. Leave the leftover oil from the fried silkworm pupa in the pot. Pour the green onion, ginger, garlic, dried chili and peppercorns on a medium-to-low heat, and stir fry for a nice flavor.