Sparrows are all wild and must be de-haired, a small incision made at the tail, squeezed clean of internal organs and decapitated. Soak in water for about 3 hours. The purpose of doing this is to remove the blood and water and prevent viruses and parasites in the blood, guts and head. After soaking, drain the water, put it into a bowl, add wine, salt, ginger and onion juice soak for 10 minutes, take out a thin layer of glutinous rice flour (no glutinous rice flour dry starch can also)

Pot on the fire, put in a wide range of oil, boil to 7 into the heat (about 160 degrees) into the sparrow, deep-fried, fried through, cooked. Then pull out, drain the oil, and when the sparrows have cooled down, add them back into the frying pan and deep-fry them until they are crispy.

Arrange them on a plate, put the pan on the heat, add a little bit of oil, put in the minced garlic, quickly add vinegar, sugar, water to thicken, then add sesame oil, evenly thinly poured on the fried sparrows on the line.

This dish is based on the Huaiyang cuisine lotus iron sparrow into, sparrow is very small, very well cooked, but a lot of bones, must be fried crispy, otherwise can not eat. However, the crispy texture will be dry, so add some sauce, both rich in flavor, but also increase the water. The sauce should not be too acidic, and should be slightly more sweet than acidic. No salt is added to the sauce, but the saltiness depends on the amount of salt used in the marinade, so be sure to find the right ratio. Sparrow flavor itself is very fresh, must highlight the sparrow's own meat flavor, do not add other seasonings, such as MSG chicken powder and so on. This dish deep frying must be enough oil temperature, the oil temperature is low fried sparrow bones can not be crispy. However, if the oil temperature is too high, the appearance may be battered, so before deep-frying for the second time, let the sparrow cool down before deep-frying is best. The temperature of the oil should not be less than 70% for the first frying, and 80% for the second frying, and 40 seconds for the second frying. You must master the fire, I hope to help you!