Ingredients
12 rice flower sparrows (or small game birds).
Seasonings
20 g each of white sugar, yellow wine (or Shaoxing wine), light soy sauce, and ketchup, 3.5 g sesame oil, pepper to taste, and 40 g Worcestershire sauce.
Instructions
Remove the internal organs and any impurities from the rice birds, then marinate them in soy sauce and ground white pepper for half an hour before removing.
2. In a separate pan, add some cooking oil, then stir in the rice wine, Worcestershire sauce, ketchup, sugar, and sesame oil. Add the cooked sparrows and toss a few times until well coated. This dish has a light red color and a rich, sweet, savory flavor that is both nourishing and delicious.