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.