Deep-Fried Sparrows

Name: Deep-Fried Sparrows
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 20 Sparrows (killed, feathers fully plucked, gutted and washed, feet trimmed); 5 g Cilantro (washed); 50 g Shaoxing wine; 2 g White sugar; 1.5 g Refined salt; 10 g Ginger slices; 2 g Cinnamon bark; 2 g Star anise; 1 Scallion knot; 20 g Soy sauce; 25 g MSG; 25 g Sesame oil; 1 small dish Sichuan pepper salt; 1000 g (approx. 75 g consumed) Cooking oil (approx. 75 g consumed)

A traditional Zhejiang specialty. Sparrows are first braised until tender, then fried to a golden crisp, with a crunchy exterior and a soft, flaky interior, boasting a rich, aromatic flavor.

50 min

Easy

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Ingredients

Sparrows (killed, feathers fully plucked, gutted and washed, feet trimmed) 20

Cilantro (washed) 5 g

Shaoxing wine 50 g

White sugar 2 g

Refined salt 1.5 g

Ginger slices 10 g

Cinnamon bark 2 g

Star anise 2 g

Scallion knot 1

Soy sauce 20 g

MSG 25 g

Sesame oil 25 g

Sichuan pepper salt 1 small dish

Cooking oil (approx. 75 g consumed) 1000 g (approx. 75 g consumed)

Instructions

Preliminary Preparation

Kill the sparrows, pluck all feathers clean, gut and wash thoroughly, trim off the feet. Blanch briefly in boiling water, then rinse off any blood residue.

Braising

Heat a wok over medium heat, add 15 g of cooking oil. When the oil reaches about 125℃ (50% heat), add the scallion knot and ginger slices and stir-fry briefly. Add the sparrows, Shaoxing wine, soy sauce, white sugar, cinnamon bark, star anise, refined salt, and 100 g of water. Cover and simmer over low heat until the sparrows are tender, then add MSG. Remove the sparrows, discard all the spices, and drain excess moisture, set aside.

Deep Frying

Heat the wok over high heat, add remaining cooking oil. When the oil reaches about 175℃ (70% heat), add the sparrows and fry until golden brown. Drizzle with sesame oil, then transfer to a serving plate.