1. Cut the pheasant into pieces, put it in a clay pot, and add the broth until the meat is gone. This dish mainly drinks soup instead of meat, so it uses broth.
2. The jar mouth is sealed with paper towels, and the smell will not be lost too much. But it can't be sealed too tightly, or the high temperature will explode.
3. The casserole is wrapped in chaff, wrapped around the waist of the pot, and ignited to burn slowly. The key to this dish is to use slow fire, and never fry it.
If you think it is too complicated to cook pheasant in a pot, you can simply stew it. But in any case, in order to dispel the cold and give full play to the medicinal efficacy of pheasants, ginger slices and yellow wine must be put.
According to the statement in the Diet Spectrum of Interesting Life, pheasants should not eat with buckwheat, walnuts, fungus and fungi.
Cook pheasant dishes lightly, and don't put too much fat.
Fried pheasant
The main ingredient is 750 grams of pheasant.
Seasoning salt 4g, monosodium glutamate 2g, cooking wine 15g, chopped green onion 5g, Jiang Mo 5g, ginger slices 10g, 2 eggs and 200 brine.
G, wet starch 15g, flour 25g, cooked lard 1000g (about 75g), and pepper 2g.
It is particularly worth mentioning that this dish is golden in color, neat in blocks, crisp and smooth, mellow and delicious.
Species of birds and eggs
manufacturing process
1. Chop the pheasant into 2cm square pieces, put them in a pot, drain them with clear water, and add 2g of refined salt, cooking wine 10g and ginger slices10min.
2. Knock the eggs into a large bowl, mix 10g humidified starch, 1g flour and refined salt into a paste, and then mix the pheasant pieces evenly.
3. Take 20g of oil from a wok, bring it to a boil with high fire, add Jiang Mo, bittern and chicken nuggets, fry for about 3 minutes, and take it out and put it in a bowl when it is golden. Put it in a cage and steam it over high heat until the chicken is crisp and rotten.
4. Leave 20g of base oil in the original wok, then put it on the fire and cook it with Jiang Mo, brine and chicken nuggets.
Pepper burrito pheasant
Dish Name: Mahua Pheasant
Classification of recipes: complete recipes-> match
Ingredients: 450g pheasant breast. 45g of cooked pork fat and 50g of shrimps.
Seasoning: salted Chinese cabbage leaves 15g, egg skin 10g, water-borne mushrooms 10g, Chinese cabbage leaves 10g, egg white 25g, peanut oil 750g, dried starch 15g, refined salt 7.5g, Shaoxing wine 30g and monosodium glutamate 2g.
Cooking method:
Slice 7 cm long and 3 cm wide pheasant breast meat and cooked fat meat respectively and cultivate them in batches. Rinse pickled cabbage leaves and cut them into pieces of the same size. Chop shrimp into minced meat, add egg white, dried starch, refined salt and Shaoxing wine, and stir well to form a paste. Pat the fat slices on both sides to dry the starch, put them on a plate, paste the shrimp on the fat, cover the duck breast piece, put a layer of egg white on the duck breast piece, and paste the cabbage leaves. Then cut three holes in the middle (each hole is about 3.5 cm long), connect the two ends, hold one end by hand, pull the other end through the middle knife edge and make it into a twist shape, then wipe the egg whites one by one, and sprinkle the egg skins, mushrooms and minced vegetables on the twisted wild ducks. Heat the pot on the fire. When the oil is added and heated to 40% heat (about 100℃), remove the pot from the fire and put the wild ducks into the oil one by one. Until the duck is milky white, pour out and drain the oil. Set the fire in the original pot, add the wild duck with twist, fry for about 1 min, and cook Shao wine and monosodium glutamate at the same time, then take the pot and put it on the plate.
Features: Shaped like a twist. Soft and tender. The bottom shell is very brittle.
Roasted pheasant with vegetable name
Its cuisine is Jiangsu cuisine.
Features When eating, tear it into pieces by hand, mix it with stuffing and dip it in dry sesame oil, which has a unique taste.
raw material
A pheasant (weighing about 500 grams). 25 grams of winter vegetables, 25 grams of shredded winter bamboo shoots, 25 grams of shredded pork, and 75 grams of pig oil. 25g of onion, 25g of ginger, 30g of Shaoxing wine, soy sauce 15g, sugar 10g, water starch 30g, salt and pepper 10g, sesame oil 15g and peanut oil 25g.
manufacturing process
Wash the pheasant, remove the hair, remove the dirt, marinate it with onion ginger, Shaoxing wine and soy sauce for 2 hours, and take it out to dry. Heat the pot on the fire, put the oil to 60% heat (about 150℃), stir-fry the shredded pork, stir-fry the Beijing winter vegetables and shredded bamboo shoots, add soy sauce, Shaoxing wine, white sugar and chicken soup to boil, thicken the water starch, plate, cool thoroughly, and pour in the shredded onion and mix well. Wash the clean oil, drain the water, spread it flat on the chopping block, spread the egg paste with pepper and salt, wrap the pheasant in the clean oil and put it in a porcelain plate. Put onions and ginger on top and bottom. Then put it in the oven, bake it until the appearance is golden and fragrant, take it out, take out the onion, ginger and clean oil, tear the wild chicken leg meat and breast meat into pieces, mix it with the stuffing in the belly, pour sesame oil on it, and plate it.