Besides braised pork ribs, this is my favorite dish since childhood. It shouldn't be overcooked, and the silkworm pupae shouldn't be too watery; they need to be flavorful to taste good. I've always heard older people say that three silkworm pupae are as nutritious as an egg. I don't know if that's true, but they're definitely high in protein! I can eat half a plate of them every time.
Materials
100 Home-Style Dishes: Stir-Fried Silkworm Pupae Recipe Steps
Wash the silkworm pupae thoroughly, place them in a pot of cold water, bring to a boil, and cook for another 2-3 minutes. Remove and set aside. Chop scallions, ginger, and garlic. Finely slice the onion (optional). Cut one dried chili pepper into sections (optional).
Heat oil in a wok, add scallions, ginger, garlic, and dried chili peppers, stir-fry until fragrant.
Add the shredded onions and stir-fry until cooked.
Add the silkworm pupae and stir-fry (if you want to remove the moisture and make them more flavorful, you can tear a slit in the middle of each pupae first). Stir-fry for about 4-5 minutes, then add salt and pepper, stir-fry evenly and it's ready.
It's done! The silkworm pupae taste good, but the onions were cooked for too long.
