It's 400g frozen pupa. I heard that chrysalis are mostly imported.

Look at the pupa and pick out the pieces.

Wash it only once or twice in water.
You don't have to wash too much to make clear water come out because you're going to blanch it.
If you wash too much, all the delicious water comes out.

Drain on a sieve.

Put 1/2 cup of soju in water and when it boils, wash it and add drained pupa and blanch it for 1 or 2 minutes. We're going to cook and stir-fry it again, so you don't have to boil it for a long time, just think of it as disinfecting it and blanching it for a while.

Drain the blanched pupa on a sieve.

Put 1 1/2 cup of water in a blanching and drained pupa, add 1 small spoon of salt and 1 large spoon of cooking wine, and boil over medium heat.

Cut 10 pieces of garlic into pieces. Chop red and cheongyang peppers, too.

Cut most of the green onions.

Boil until the water shrinks to a small amount.

Stir-fry sliced garlic and hot pepper.

Add the chopped green onions and stir-fry 1/2 tablespoon of thick soy sauce for the insufficient seasoning.

Stir-fried pupa is hard to eat because the pupa is dry when the soup is cooked too tightly, and the moist soup is good to eat and tastes good.

Stir-fried pupa is done.