1. Wash the prepared materials and dry them in water for later use.
2. The live silkworm pupae are very full, the color of this color will still move, if it is black, it is probably dead.
3. Boil water in a wok, pour the drained silkworm chrysalis into it and cook for a while. When it is cooked, use water for later use.
4. After shredding the perilla leaves, cut two cuts at 1/3 and 2/3 of the vertical knife (to avoid too long leaf shreds), cut the red and green pepper into sections, slap the garlic with the back of a knife, and chop several times.
5. Put the chili slices in a frying pan and fry until soft, then add garlic and stir-fry. Pour the drained silkworm chrysalis into the pan, fry the slices with salt and cover, and change the heat to a low heat. Simmer for a few minutes and then open the lid, put a little sugar, and adjust the taste, add the perilla leaves and fry to serve!
Tips:I think the hotter this dish is, the more delicious it is. You can choose the amount of chili.