Open edge cicada pupa (Northeast)

Overview

How to cook Open edge cicada pupa (Northeast) at home

Tags

• hot dishes
• cicada pupa
• dried chili pepper
• homemade cumin chili oil
• light soy sauce
• oil
• shredded ginger
• shredded green onions
• sugar
• thirteen incense
• white sesame
• green pepper
• salt

Ingredients

Steps

1. 1 Cut the cicada pupae in half, remove the black hard matter (silk residue) in the middle of the cicada pupae, drain the water and set aside

   

2. 2 Add dry starch, mix well, and set aside (it is best to heat the oil before adding starch, otherwise the starch on the cicada pupae will become wet quickly!)

   

3. 3 Stir-fry green peppers, shredded green onions, shredded ginger, and dried chili peppers together!

   

4. 4 Add the fried silkworm chrysalis, stir-fry, add thirteen spices, light soy sauce, salt, homemade chili oil, sesame oil, powder and stir-fry out of the pan. (The time should not be too long, because the cicada chrysalis will become soft and the taste will not be good)

   

5. 5 The finished product is crispy and spicy, and is a favorite among Northeastern people. Add some white sesame seeds to add extra points to the presentation. It’s so delicious. If Shanghainese hadn’t had some craftsmanship to satisfy their stomachs in 10 years, they would have gone back to the Northeast!