Delicacies of the sea and mountains--Fried cicadas

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Recipe for Crispy Fried Cicadas: 1. Soak the cicadas in clean water and rinse them thoroughly. 2. Drain the water and cut off their wings. 3. Add enough water to cover them, along with salt and star anise; bring to a boil over high heat. 4. Turn off the heat and let them soak for 30 minutes. 5. Remove them from the water, drain any excess liquid, and let them dry outdoors to remove moisture from their surface. http://images.meishij.net/p/20100812/ae3fdc2bbb2bc99e95d5431e7dccfe3e.jpg 6. Heat oil in a pan; once it’s hot, add the cicadas and fry them over medium-low heat. 7. Fry until their surfaces become crispy, then remove them from the oil. 8. Use kitchen paper to absorb excess oil before placing them on a plate. http://images.meishij.net/p/20100812/cc266882119815c992e3f5b640364458.jpg http://images.meishij.net/p/20100812/9558329627ee8b6c64be00b31573d38d.jpg Cooking tips: 1. Soaking the cicadas after cooking helps them absorb more flavor. 2. The cooked cicadas are dried outdoors to prevent oil from splashing during frying. 3. Cicada skins are thick, so they need to be fried over low heat for some time before their surface becomes crispy; they can also be fried again. 4. It can be dipped in pepper salt or other seasonings according to personal taste. 5. If you can’t eat all the cicadas at once, you can cook and soak them, then remove them from the liquid and pack them in freezer bags for storage. Thaw them before eating, and then fry them.