1. First, wash the golden cicadas, let them dry for a while, and drain them so that they won’t get oily everywhere.
2. Add a proper amount of oil to the pot, about half the length of the golden cicada. Add the peppercorns to the hot oil and fry the golden cicada. Put in the drained golden cicada. Since there is still water on the golden cicada, the pot will be crackling at this moment. You can cover it with a lid to avoid scalding. When the crackling sound in the pan is low, stir it with a spatula. You can adjust the fire to medium and small fires, stir appropriately, and fry slowly, making it crispy and delicious. Slowly fry for about 10 minutes.
3. The golden cicada turned golden yellow, and the flesh and skin of the belly were separated, and it was almost done.
4. Sprinkle with salt and pepper while it is hot, full of fragrant taste and full of happiness. As there is no salt and pepper at home temporarily, the fine salt and five-spice powder sprinkled almost tasted almost, and the five-spice powder would overwhelm the original fragrance of Jin Chan. It is recommended to sprinkle salt and pepper.
