Country: Chinese Recipes

Cuisine: Cantonese

Cuisine: Poultry and Eggs

Topic: Non-Topic

Cooking Technique: Steaming Technique

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Main Ingredients Cinnamon sparrow 250g, 250g of shrimp

Supplementary ingredients: 150g of cuttlefish gelatin, red pepper, ginger, green onion, black sesame in moderation

Seasoning and marinade:

Lujiao, refined salt, chicken essence in moderation

Steps to prepare:

(1) Cinnamon sparrow from the back of the open a knife, take out the viscera, wash, with ginger, green onion, lujiao, refined salt, chicken essence marinade on, section shrimp peeled and shelled (stay tail), in the middle of the shrimp body cut a knife, patted a few times.

(2) shrimp body sprinkled with the appropriate amount of cornstarch, stuffed with cuttlefish gelatin made of small bird shape, with red pepper and black sesame seeds to do the mouth and eyes, steamed in a cage. Deep fry the cinnamon bird in a frying pan, bake in a separate pan with soy sauce until it tastes good, put it on a plate and arrange the "bird" around it.

(3) Thicken the sauce with the above soup and pour it over the "birds".

Other Notes:

Note: Cinnamon sparrow is a kind of edible sparrow artificially proliferated after the ban on harvested sparrows in Guangdong Province, and its meat is very tasty, and the "Hundred Birds Returning to Their Nests" is made into a bird shape by shrimp and cuttlefish glue, with cinnamon sparrow, which is both real and fake, and is a multi-flavored high-grade craft dish.