Fried golden cicada
Overview
Every summer, fried golden cicada is a must. Crispy in the mouth, high in protein, Golden Cicada Skin is also a traditional Chinese medicine, which can improve eyesight.
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Ingredients
Steps
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First wash the golden cicadas, dry them for a while, and drain them to avoid oily and squishy pieces everywhere.
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Add an appropriate amount of oil to the pot, which is about half full of the golden cicada. Heat the oil over high heat, add Sichuan peppercorns and fry until fragrant. Add the drained golden cicada. Since there is still water on the golden cicada, the pot must be crackling at this moment, and there will be oil everywhere. You can cover it with a pot lid to avoid burns. When the crackling sound in the pot subsides, use a shovel to stir it. You can adjust the heat to medium-low, stir it properly, and fry it slowly. It will be crispy and delicious. Fry slowly over low heat for about 10 minutes.
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The golden cicada turned golden yellow, the flesh and skin of the belly were separated, and it was almost healed.
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Sprinkle it with salt and pepper while it's still hot, and it'll be full of crispy flavor and a sense of happiness. Since there is no salt and pepper at home, the fine salt and five-spice powder sprinkled on it will not taste the same, and the five-spice powder will overwhelm the original fragrance of the golden cicada. It is recommended to sprinkle pepper and salt.
