How to cook wild birds?

Many people like to eat game, and they all think that game has higher nutritional value and tastes quite good, such as wild birds. When eating wild birds, you need to pay attention to many things. First of all, you need to pay attention to parasites. These parasites cannot be killed by general cooking methods. At the same time, you must pay attention to preventing infectious diseases and toxins in wild birds. So how do you make wild birds delicious?

First, how to cook wild birds deliciously? Spiced sparrow. Kill the firefinch (sparrow), pluck its feathers, remove its internal organs, and clean it. Put the cleaned sparrow into a bowl, add 20 grams each of salt, salty and sweet soy sauce, sweet white wine juice, MSG, five-spice powder, and pepper powder, mix well and marinate; put the wok on high heat, pour in lard, heat it to 50% hot, fry the noodles until yellow, remove from the oil, and put it on a plate; put the wok on the fire, pour in lard, heat it to 40% hot, fry the sparrow until the skin tightens, remove from the plate; when the oil temperature rises to 60% to 70% hot, fry the sparrow again until it is golden red, remove from the plate; after draining the oil, place the sparrow head outwards, neatly on the noodles, and serve with a salt and pepper dish. It is brown-red in color, dry and fragrant in the mouth, and is best served with wine.

Second, the oil-soaked turtledove. 900g turtledove, 100g peanut oil, 50g cooking wine, 5g salt

2g MSG 5g sugar Sichuan pepper

10g Sichuan pepper powder 1g green onion 15g ginger 15g starch (pea) 25g

25 grams of sesame oil as appropriate. Crush the green onion and ginger; pick and wash the coriander. Pluck the coarse hair off the dried turtledove, then blanch it in 70% boiling water to remove all the fluff, open the back bone, remove the internal organs and wash them. First remove the head, wings and feet, then remove the bones of the legs, breast, and back, put them together, marinate with scallion, ginger, cooking wine, Sichuan peppercorns, salt, sugar and MSG for about 1 hour, then remove the scallion, ginger and Sichuan peppercorns, mix egg white and wet starch, and marinate the turtledove. Boil the peanut oil, add the marinated turtledove and its head, wings and feet and fry them then remove from the pan. When the water in the oil is dried up, add the turtledove again and fry until crispy and golden. Drain the oil, sprinkle with pepper powder and sesame oil, toss a few times, pour into a plate, chop the turtledove into 1.5 cm wide strips and place them on the plate. Then arrange the head, wings and feet back to their original shape, drizzle with pepper and sesame oil, and add peanuts and coriander.

How to cook wild bird deliciously? Purple Ganoderma Lucidum Wild Bird Soup. Ingredients: wild birds and purple ganoderma. Select wild birds, clean them and blanch them. Select and clean the purple Ganoderma lucidum, put it into a cooking pot together with the wild bird, and pour in 1500ml of clean water. Cover the pot and bring to a boil over high heat. Turn off the flame and remove the lid. Pour the whole pot into the electric pressure cooker. Cover the pot and select the [Boil Soup] function button. When time is up, serve and enjoy.