INGREDIENTS
Sparrow, Passer Montanus Saturatus 3 to 5
Pricklyash peel powder, Pulvis Pericarpii Zanthoxyli
Vegetable oil
Table salt

PROCESS: Fry the sparrows in vegetable oil and season them with a little pricklyash peel powder and table salt when they are done.
DIRECTIONS: To be taken with warm alcoholic drink after chewed.

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