How long does it take to fry sparrows?

Five minutes. The epidermis turned golden yellow.

Fried sparrows need to be heated in an oil pan and put down, and the oil temperature reaches 175.

Practice: unplug the sparrow feathers, wash the internal organs and cut off the claws. Heat the wok with boiling water over medium heat, add 15g vegetable oil, and when it is 50% hot (about 125℃), tie the onion, and put the ginger slices in the wok and stir fry, that is, add sparrows, Shaoxing wine, soy sauce, white sugar, cinnamon, star anise and star anise. Heat a wok, add vegetable oil, when it is 70% hot (about 175℃), add sparrows and fry until golden brown, add sesame oil, put on a plate, and decorate the plate with clean coriander. Bring pepper and salt when serving.