Put the cooked chicken pieces into the pot and stir-fry them with high fire until the color changes, the pot crackles and the water is basically fried.
Ingredients: Jingshan chicken 250g, carrot100g, green pepper 50g.
Seasoning: salt, soy sauce, vinegar, onion, Jiang Mo, minced garlic, starch, monosodium glutamate, pepper and vegetable oil.
prepare
1. Dice the pheasant, put it in a bowl, soak it in cold water for a while, and take it out to remove its earthy smell.
2. Dice carrots and green peppers, blanch in a boiling water pot, remove and drain.
3. Heat the oil in the pan, add onion, ginger and garlic until fragrant, add diced pheasant, diced carrot and pepper powder to stir fry, then add soy sauce, salt and soup to stir fry a few times, add diced green pepper, order monosodium glutamate, thicken with wet starch, pour in oil, and take out the pan and plate.
Pheasant 200g
condiments
Mushrooms (fresh) 25g winter bamboo shoots 25g peas 25g egg white 15g.
Seasoning starch (pea) 20g onion 5g ginger 5g salt 1g monosodium glutamate 1g sesame oil1g.
Detailed steps
1. Shred pheasant, and grab it evenly with egg white and wet starch. Shred mushrooms and winter bamboo shoots, blanch with boiling water and drain.
2. Shred onion and ginger, and mix with refined salt, monosodium glutamate, Shaoxing wine, broth and pepper water to make clear juice.
3. Put the lard in the spoon. When it is 40% hot, put the pheasant shredded meat into the spoon and slide it. Pour out the clean oil.
4. Put the base oil into the spoon, stir-fry the winter bamboo shoots, peas and mushrooms with the onion and ginger.
Then add the smooth shredded pheasant, cook with vinegar, pour the clear juice and pour the sesame oil into the spoon.
Material: pheasant (500g)
Accessories: potherb mustard (50g) winter bamboo shoots (25g) starch (corn) (15g) egg white (25g).
Seasoning: monosodium glutamate (2g), salt (3g), onion (10g), vegetable oil (30g), ginger (10g) and yellow rice wine (10g).
Category: Northeast Cuisine
manufacturing process
1. Slaughter the pheasant, clean it, and put the meat into a bowl with a blade;
2. Add egg white, starch, refined salt, yellow wine and monosodium glutamate into the meat slices and mix well;
3. Peel and wash the winter bamboo shoots and slice them;
4. Wash the onion and ginger and cut into pieces;
5. Wash and chop the pickled potherb mustard;
6. Take a small bowl and add salt, yellow wine, monosodium glutamate, fresh soup and starch to make juice for later use;
7. Scoop wide oil, heat it to 40%, put the pheasant slices into the oil spoon, slide it open and smooth it, and pour it into the colander;
8. Put the base oil in the spoon, add the onion and ginger to smell, add the winter bamboo shoots and mustard seeds, stir fry,
Add the chopped pheasant and stir the mixed juice along the edge of the spoon.
Stir well, add the clear oil, take out the spoon and put it on the plate.