Lotus iron finch

Lotus iron finch has a unique flavor and is crisp and refreshing when eaten. Tieque is a specialty of Lianyungang coastal area. Fry it to crisp outside and tender inside, and pour it with sweet and sour juice. Required materials: 450 grams of iron finch. 25 grams of glutinous rice flour. 20g of Shaoxing wine, 2.5g of refined salt, 15g of onion and ginger juice, 7.5g of minced garlic, 25g of vinegar, 50g of sugar, 15g of sesame oil and 750g of peanut oil (actual oil consumption is 50g). Production method: the iron finch combs its hair, cuts a small mouth from the tail, squeezes out the internal organs, then cuts off the sternum from the back, breaks the spine and leg bones, cuts off the tip of its mouth, gouges out its eyes and washes it. Put the cleaned iron finch in a bowl, add Shaoxing wine, refined salt and onion ginger juice, mix well and pickle for 10 minutes, take it out and pat it with glutinous rice flour. Put the pot on the fire, scoop in peanut oil and burn it to 70% heat (about 175℃), then fry it thoroughly and take it out, let it cool a little, then fry it again until it is crisp, and then fish it into the plate. Set fire to the original pot, put oil, add minced garlic and fry until fragrant, and add vinegar and sugar. Boil the water until it is thick, pour sesame oil on it, and pour it on the iron finch.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)