Lotus Sparrows

Lotus Sparrows

　　Lotus Sparrows have a unique flavor and are crispy and refreshing when eaten. They are a specialty of the coastal areas of Lianyungang City. The sparrows are deep-fried until crispy outside and tender inside, then drizzled with a sweet and sour sauce to finish.

Ingredients needed: 450g lotus sparrows, 25g glutinous rice flour, 20g Shaoxing wine, 2.5g fine salt, 15g scallion and ginger juice, 7.5g minced garlic, 25g vinegar, 50g sugar, 15g sesame oil, 750g peanut oil (actual consumption about 50g).

Preparation method: Remove the feathers from the sparrows, make a small slit at the tail, squeeze out the internal organs, then cut open along the spine to remove the breastbone. Break the spine and leg bones, trim the beak, remove the eyes, and rinse clean. Place the cleaned sparrows in a bowl, add Shaoxing wine, fine salt, and scallion and ginger juice, mix well, and marinate for 10 minutes. Remove, then coat with glutinous rice flour. Heat a pan over a flame, pour in peanut oil and heat to 70% hot (about 175°C), add the sparrows and deep-fry until cooked through. Remove and let cool slightly, then refry until crispy. Transfer to a serving plate. In the same pan, heat oil, add minced garlic and sauté until fragrant, then add vinegar, sugar, and water. Simmer until thickened, drizzle with sesame oil, pour the sauce over the sparrows, and serve.