Ingredients: FreshSilkworm pupaeDried redChili peppersKung Pao chili (Sichuan pepper)Garlic, stir-fryGingerScallionsStarch.

Seasonings: Vegetable oil, salt, cooking wine,Chicken essence.Steps: 1. Cut the dried red chilies into segments and prepare minced ginger, garlic, and scallions;

2. Clean the silkworm pupae and boil them in water until cooked through;

3. Cool down, then cut each pupa in half with scissors to remove the inner core;

4. Mix the pupae with a little salt, cooking wine, and starch;

5. Heat oil in a pan until it reaches about five-tenths hotness, then add the pupae and fry on low heat slowly;

6. Fry until slightly golden yellow, remove and drain excess oil;

7. Leave a little bottom oil in the pan, fry Sichuan pepper kernels on low heat;

8. Push the Sichuan peppers to one side, continue frying minced ginger and garlic on low heat;

9. Once the moisture from the ginger and garlic is gone, push them aside, add

Red bell peppers,fry until fragrant;10. Add the fried pupae, stir-fry for about 2 minutes over medium heat until the oil in the pan dries up;

11. Season with an appropriate amount of salt and chicken essence, stir a few times before removing from heat.

Tip: 1. Boil the silkworm pupae for one to two minutes after it comes to a boil; overcooking will affect texture;

2. When cutting the pupae, make a small cut at the head first and then cut around the body in a circle to avoid splashing of juice during cooking;

3. Add the pupae into the oil one by one to prevent sticking;

4. Do not overfry the Sichuan peppers and red bell peppers, frying until dry will enhance flavor.

Do not fry the Sichuan peppercorns and red chili flakes until burnt; fry the minced garlic, ginger, and green onions until dry for a better aroma.