Cicada stuffed with minced meat

Cicada stuffed with minced meat

　　Cicada stuffed with minced meat

　　　　The cicada, scientifically known as the cicada. Remove its legs and wings, wash it clean, then cut open the back with a knife. Mix cleaned, finely chopped pork with minced scallions, garlic, chili peppers, and an appropriate amount of soy sauce and salt. Stuff this mixture into the cicada’s body, then close its back and tie it securely with fine bamboo strips. Fry it in oil until golden brown, then serve and enjoy. It has a shiny reddish-golden color, a crispy skin with tender filling, and a deliciously fragrant and crunchy taste — a unique flavor that is also one of the Dai people’s favorite dishes to accompany drinks.