Ingredients: FreshSilkworm pupae,Szechuan peppers,Green chili peppers,Spring onions,Garlic,Ginger,Star anise

Method:

1 Wash the silkworm pupae and boil them in salty water for a few minutes until cooked, then drain;

2 Heat oil in a pan and stir-fry the spring onions, garlic, ginger, and star anise until fragrant;

3 Add the cooked silkworm pupae and stir-fry on high heat;

4 Pour in cooking wine and a little salt, and continue to stir-fry until most of the water has evaporated;

5 Addchili pepperslices and stir-fry until they are soft;

6 Add a bit of monosodium glutamate for flavoring if desired (this step can be omitted).Tip:1 Boil the silkworm pupae in salty water before stir-frying to sterilize, prevent bursting, and improve absorption of flavors;

2 Use more oil and longer stir-frying time to make the skin of the silkworm pupae crispy for a better taste;

3 Do not use additional seasonings besides cooking wine and salt; long stir-frying may cause them to burn, and simple seasoning highlights the pure original flavor and spiciness.

A bit more oil should be used, allowing for longer dry-frying time, making the skin of the silk-worm cocoons crispy and enhancing their flavor.

It is not advisable to use additional seasonings besides soy sauce and salt. First, the long dry-frying time can easily burn the seasoning, and secondly, simple seasoning allows the pure and authentic taste and spiciness of the silk-worm cocoons to shine through.