How to explode a magpie?

Method:

Take a fresh sparrow and peel off the fur from the beak and shell, cut off the beak and claws, cut the belly open and wash it;

Invert the sparrow Put it into the pot, add water to the level of the sparrow, and boil for two or three minutes. The sparrow will become hard and the blood color of the muscles will fade, then you can pick it up. Remove the floating blood foam and sedimented residue from the soup in the pot and keep it;

Put the sesame oil ( Vegetable oil, peanut oil, soybean oil can also be used) put into the pot, and when it is cooked, put the sparrow in, stir it frequently with a pot spoon, when the oil heats to the boiling point, fry for a while, then remove the heat, and then remove the oil pot (or Stop the fire under the pot), when the oil temperature is reduced to 70-80% hot, pour the sparrow into the second frying, so that the inside and outside of the sparrow are evenly heated, the bones are crispy and the meat is tender, and the head shell, spine and leg bones are white, that is, Remove and drain the oil;

Leave some hot oil in the pot, pour the original soup used to cook the sparrows into the pot, add one or two and a half qian of salt, three liang of sugar, one liang of sliced ??ginger, and three ounces of green onion. Liang (you can tie all the green onions with their roots into a ball), five cents of fennel, and an appropriate amount of soy sauce. The soup will turn reddish brown. Bring to a boil over high heat. After the steam evaporates and the soup is reduced, simmer over low heat until the soup becomes When the meat is thick and the bird meat has returned from hard to soft, you can scoop it up and put it into a bowl. Add half a pound of sesame oil and soak it overnight before eating.

The beauty of the fried sparrow cooked in this way is that although it is a fried delicacy, it is nourishing but not greasy; even in the tenth month of the lunar calendar, the weather is sunny and warm, and within ten days and a half , the sparrow’s delicious taste never deteriorates. Having a few fried sparrows every time you eat can not only increase your appetite, but also leave a lingering aroma in your teeth. It is indeed very useful. Whether it is a banquet for guests or a home-cooked meal, it is always a top-quality delicacy.