Fried Sparrows

Fried Sparrows

　　Fried Sparrows

　　Selected from plump sparrows caught in autumn nets using expert cooking techniques, they offer crispy bones and tender, flavorful meat that is both delicious and nutritious. They are perfect to enjoy with tea or alcohol and also make an excellent gift for relatives and friends.

　　Preparation method: Remove the skin and feathers of the sparrows, clean them, discard the internal organs but retain the liver and heart. Wash them, then put them in a pot and slowly dry over low heat until the moisture is removed. Place them in a basin, mix well with sweet wine, and let them steam for 30 minutes. Heat 1 jin (500g) of oil in a pan until hot, then fry the sparrows until the heads turn white and remove them. In a braising pot, bring soy sauce, salt, sugar, ginger, scallions, star anise powder, and a small amount of water to a boil. First add MSG, then gently mix in the sparrows (handle carefully as they are fragile). Store in a small jar, pour 2 liang (100g) of sesame oil on top, let it cool, seal, and let it sit for a day. Serve by plating and pouring the braising sauce over the top.