250g cicadas, anises, mashed garlic, celery, turnip, salt, gourmet powder, rice wine
- Boil the cicadas, anises, salt, gourmet powder, rice wine for 5 minutes, then take the cicadas out of the pot.
- Saute the mashed garlic, then put in water, rice wine, gourmet powder to braise them.
- Deep-fry the cicadas until they look golden, then take them out and skewer them with bamboo picks, fry them in the pot for another minute, shape them with turnip, celery like cicadas getting out of mud. Finally put them on a heated iron plate and pour the mashed garlic juice on them.
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