Fried robin is delicious.

1, just dug up the robin, there is dust or bacteria on it, so it should be soaked in water and cleaned a few times to clean the robin. The robin was cleaned and salted with salt and pepper flour for ten minutes. I this is frozen, melted and washed.

2, put oil in the pot, hot into the robin, like to eat spicy can put some dry chili. Home cooking with less oil, frying with a spatula to press a little. If you do it in a restaurant, it is a big oil direct frying, the flavor is more crispy. Put enough cooking oil in the pot, put the robin into the oil to fry, and use chopsticks to keep turning the robin over so that each side is fried.

3. Fry all the robins until they are golden and crispy, then you can plate them up, they are nutritious and flavorful.

Tips:

1, not too much oil, more waste, unless you have the courage to use the leftover oil to continue to handmade. But you should be able to afford the verb "to fry".

2, powder powder seasoning with personal taste, I did not put too spicy, we are at ease.

3, the fried robin bags into the freezer can be put for a long time, eat a little bit of oil to put a small fire back to fry on the good. I am a one-time fried storage it.

4, the advantage of this practice is that it retains the natural flavor, and is suitable for people who are initially exposed to insect cuisine.