Silkworm Chrysalis-Hometown Food
Overview
One of the specialties of my hometown! Some people will be allergic to eating silkworm chrysalises. Those of you who are not allergic will probably like it after trying it! Every summer, local people in my hometown will definitely think of this delicacy, and now I would like to share it with you!
Tags
Ingredients
Steps
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Wash the prepared materials, dry them and set aside.
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Live silkworm chrysalises are very plump and can still move if they are of this color. If they are black, they are probably dead.
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Boil water in a wok, pour the drained silkworm chrysalis into it and cook for a while. When cooked, drain the water and set aside.
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Cut the perilla leaves into shreds and cut twice with a vertical knife at 1/3 and 2/3 (to prevent the leaves from being too long), cut the red and green peppers into sections, and flatten the garlic with the back of the knife and chop it several times.
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Heat the oil in a wok and stir-fry the chili slices until soft, then add the garlic and stir-fry. Pour the drained silkworm chrysalis into the wok, add salt flakes, stir-fry and cover, then lower the heat. Cook for a few minutes, then lower the heat to a simmer and open the lid. Add some fine sugar. After adjusting the taste, add the perilla leaves and stir-fry before serving!
