First, stir-fry pheasant.

Ingredients: main ingredient: a pheasant that was killed.

Accessories: 50 grams of dried red pepper and 50 grams of garlic. Peanut oil 1000g, refined salt 8g, soy sauce 10g, cooking wine 25g, star anise, cinnamon 3g, ginger 15g and leek 10g.

Characteristic color: crispy, suitable for wine.

Operation: Cut the pheasant into small pieces, add peanut oil to the wok, when the wok is heated to 90% heat (about 225℃), put the pheasant pieces in the oil pan for about one minute, pour off the hands, and leave a little oil in the wok. When the wok is heated to 60% heat (about 150℃), add dried pepper, garlic slices, ginger and chives.

Nutritional value: Chicken has the functions of warming the middle warmer, benefiting qi, replenishing essence and marrow, tonifying deficiency and improving intelligence. "Shen Nong Ben Cao Jing" says that eating chicken often can be mentally healthy; Most doctors in later generations think that eating is smart. "To solve the puzzle, pheasant (pheasant)

Second, chestnut pheasant

Ingredients: 500g pheasant, 200g chestnut (fresh). 8 grams of starch (broad bean). Ginger 30g star anise 5g cooking wine10g sugar 30g soy sauce 20g salt 6g peanut oil 50g onion 30g pepper 5g monosodium glutamate 2g each.

Characteristic colors: chestnuts are sweet and soft, pheasants are crisp and fresh, with good color and taste and attractive appetite.

Exercise: 1 Slaughter pheasant, unhairing, taking out internal organs, washing, and cutting into 2.5cm square pieces;

2. Wash chestnuts, cut them with a knife, boil them in boiling water until they crack, take them out, and peel off their shells and fur;

3. Cut the onion and slice the ginger;

4. Put the pheasant in a bowl and marinate it with soy sauce;

5. When the frying spoon is heated to 70% heat, add the pheasant pieces, fry until golden brown, and take them out;

6. Add chestnut, fry until light yellow, and take it out;

7. Pour 25g of oil into Han Lian's frying spoon, stir-fry with white sugar until purple, add 250ml of clear soup, onion ginger, pheasant, chestnut, pepper, star anise, salt and cooking wine to boil, and skim off the floating foam;

8. Then simmer slowly. When the soup remains 65,438+0/3, add monosodium glutamate, thicken with wet starch, and pour in.

Tips:

1. Sugar frying should not be too old and bitter, which will affect the quality of dishes;

2. When cooking, the soup should be added at one time, and the firepower should not be too great. Chicken nuggets and chestnuts should be thoroughly burned and crisp;

3. This dish can also be steamed on the drawer, then put into the plate and thicken with juice, but the taste is not as good as strong wine;

4. Because of the frying process, 750g peanut oil should be prepared.