Local brewed sparrow(ju niang he hua que )

Local brewed sparrow method:

Raw materials for making local brewed Sparrow:

12 sparrows, 30 grams of spicy soy sauce, 15 grams of tomato juice, 15 grams of sugar, 15 grams of yellow rice wine, 15 grams of white soy sauce, a little pepper, 25 grams of sesame oil, 500 grams of raw oil (actual consumption of 50 grams).

Processing steps of local brewed Sparrow:

1. Remove the head, feet and wings of the sparrow, cut open the tail, remove the internal organs, wash them, drain the water, put them into a bowl, add soy sauce and pepper, mix well and marinate for 30 minutes.

2. Heat the oil in the pot, put the sparrow into the pot, fry it in a big fire, and pour it out when it is ripe. Then, while the pot is hot, add the right amount of soup and yellow rice wine, spicy soy sauce, tomato juice, sugar, sesame oil, and then put the sparrow into the stir for a few times, collect the soup, and put it on the pan.

Characteristics of local brewed Sparrow:

Its color is light red, sweet and fragrant, and it still keeps the shape of sparrow.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Ju Niang He Hua Que