Pheasant is a common ingredient in life, and everyone also calls it pheasant. Pheasants are very popular because they are high in protein and low in fat. Moreover, the nutrition of pheasants is better than that of ordinary chickens. So, how to make pheasants delicious? Let's have a look.

First, the recommended practice of pheasants

1. Stewed potato with pheasant

Required materials: pheasant, potato, soy sauce, edible salt, onion, ginger, cooking oil, pepper, sugar and broth.

manufacturing method

(1) Wash the pheasant and chop it into small pieces with a knife. Cut the onion into sections and slice the ginger for later use.

(2) Put water in the pot and heat it. When the water in the pot is boiled, blanch the chicken pieces in hot water for a while until there is no bloodshot, then remove and drain.

(3) Peel the potatoes after washing and cut them into potato pieces for later use.

(4) Wash the pan, put it on the fire, and add cooking oil to heat it. Put the sugar in the pot and stir until it is caramel.

(5) Stir-fry the chicken pieces in a pot until the chicken becomes discolored, and add the broth, pepper, scallion and ginger slices for stewing.

(6) After the water in the pot is boiled, turn to low heat and continue to stew for about half an hour.

(7) Add potato pieces and continue to cook until the potatoes are cooked.

(8) Add edible salt and soy sauce, stir-fry evenly, and take out.

2. Stewed pheasant with chestnuts

Required materials: pheasant, raw chestnut, ginger, star anise, onion, white sugar, essential oil, edible oil and clear soup.

manufacturing method

(1) The pheasant is cleaned after eviscerating and cut into small pieces.

(2) Put the chicken in a large bowl, add soy sauce and marinate for a while.

(3) After washing the raw chestnuts, cross them with a knife for later use.

(4) Heat the water in the pot, boil it and put it into chestnut fire for cooking. Boil until the chestnut shell cracks, take it out and remove the chestnut shell for later use.

(5) Wash the green onions and cut them into sections for later use, and cut the ginger into pieces for later use.

(6) Add a little more cooking oil to the pot and heat it. When the oil is 78% ripe, add the muscle pieces and fry until the chicken pieces are golden yellow.

(7) Stir-fry chestnuts in edible oil, and then take them out for later use.

(8) Add an appropriate amount of cooking oil into another pot, heat it, and put the white sugar into the pot and stir-fry until it is caramel.

(9) Add clear soup, chestnut, chicken nuggets, star anise and edible salt into the pot, boil it with high fire, and skim off the floating foam.

(10) Turn down the fire until the soup in the pot is thick.