Braised Fried Cicada Pupae ingredients: one plate of cicada pupae, tree peppers orchili peppersabout seven to eight pieces, green onionsgingergarlic

Method for braised fried cicada pupae:

1 Place the cicada pupae in a pot with water and boil over high heat. Reduce the flame after three or five minutes and turn off the heat. Rinse with cold water, remove from the pot, let cool slightly, use scissors to cut open each pupa and discard the hard center.

2 Properly salt, sprinkle with a little cooking wine and starch, mix well and marinate for five minutes.

3 Heat oil in a wok until warm, then add the cicada pupae and fry over low heat until slightly golden on the surface (this makes them crunchier when eaten). Remove after frying.

4 Prepare chopped green onions, ginger, garlic,Sichuan pepperabout ten to twelve grains, cut red tree peppers (they may scatter, so be prepared)

5 Heat oil in a wok until slightly warm, then reduce the heat and fry Sichuan pepper slowly until fragrant. Add the chopped green onions, ginger, garlic, stir-fry to release their aroma, then add the red tree peppers and continue stir-frying. After releasing most of the moisture from the aromatics, add the cicada pupae and continuously stir-fry. Season with salt,MSGstir-fry a few more times before serving.