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 base oil from the wok, put it on the fire, put Jiang Mo, brine and chicken nuggets into the wok, fry for about 3 minutes, and then take it out and put it into a bowl when it is golden yellow. 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 knife edge in the middle, and then wipe the egg whites one by one, and sprinkle the egg skins, mushrooms and minced vegetables on the twisted wild duck. 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.

Choose your own taste.

2. The characteristics of fried pheasant rolls:

Golden color, crisp outside and tender inside, unique flavor.

Materials for making fried pheasant rolls:

Ingredients: 200g pheasant, 250g pig oil.

Accessories: egg white 72g, starch (broad bean) 40g, wheat flour 10g, leek 20g,

Seasoning: 15g shallot, 10g sesame oil, 5g cooking wine, 15g salt and pepper, 2g sugar, 30g vegetable oil, 2g ginger, 3g salt, 15g sweet noodle sauce.

How to fry pheasant rolls;

1. Slaughter pheasant, eviscerate, wash, slice breast, wash and cut into filaments;

2. 5 grams of onion is shredded, and 15 grams is cut into onion segments;

3. Shred ginger;

4. Wash the oil and dry the water;

5. Wash leeks and marinate them with salt;

6. Add sugar to the batter and stir well;

7. Beat the egg white into foam with bamboo chopsticks, add 10g flour and 15g starch, and mix well to form an egg paste;

8.25g starch is mixed with a little water to make a paste;

9. Add salt, cooking wine, onion, shredded ginger and sesame oil to the shredded chicken and mix well;

10. spread clean oil on the anvil and paste it with starch;

1 1. Put shredded chicken on one side of the net oil, line up along the length, put 1 pickled leek in the middle, roll into a roll with a thickness of 4 minutes, and finish rolling;

12. After rolling, steam it in a cage and take it out;

13. Add oil to the pot and heat it to 40% heat. Hang the pheasant roll in the egg paste, fry until it solidifies and take it out.

14. When the oil temperature rises to 60% heat, fry the pheasant rolls again until golden brown, and take out and drain the oil;

15. Drain the oil, cut it into 3cm long sections, put it on a plate, and sprinkle with sesame oil.

16. Eat with onion, batter, salt and pepper.

Tips for making fried pheasant rolls;

1. Egg dip paste, also known as snow coat paste. Beat the egg white until it is hard and thick, then add starch and flour to make it. The proportion of ingredients is generally 1 egg white and 15g flour. Egg paste can be used to make vegetarian dishes. The dishes made with this paste are as white as frost after frying, full and soft.

2. The egg paste itself is very expansive, so the hanging paste of chicken rolls should be appropriate in thickness. If the hanging paste is thick, the main material will swell too much and be too thick, and if the hanging paste is too thin, it will not be brittle;

3. When the chicken roll paste is fried in the oil pan, you must push it with a spoon until the paste solidifies, so as not to fry two colors. After the chicken roll is fried thoroughly, take out the hot oil and fry it again to make it crisp outside and crisp inside, with the same color;

3. Because of the frying process, you need to prepare 500 grams of vegetable oil.

3. You can cook chicken and rabbit meat.

It won't just be pickled ~

Stewed pheasant is also ok.

There is also a special burning method.

Chongqing Chili pheasant

Raw materials:

Pheasant 1, Zanthoxylum bungeanum and dried capsicum (1:4), onion, cooked sesame, salt, monosodium glutamate, cooking wine, edible oil, ginger, garlic and sugar.

Exercise:

1. Cut the pheasant into small pieces, mix well with salt and cooking wine, fry in an 8-layer hot oil pan until the appearance is dry and dark yellow, and pick it up for use. Cut dried peppers and onions into 3 cm long sections, and slice ginger and garlic.

2. Heat the oil in the pot to 7 layers, pour in ginger and garlic and stir-fry until the smell begins to choke the nose, then pour in the fried chicken pieces, stir-fry until the chicken pieces are evenly distributed in the pepper, then sprinkle with onion, monosodium glutamate, sugar and cooked sesame seeds, and stir-fry evenly.

note:

1. Pepper and pepper can be added according to your own taste, but in order to truly reflect the characteristics of this dish, it is best to cover all the chickens with pepper instead of a few peppers and peppers appearing in the chicken nuggets.

2. When the fried chicken is sprinkled with salt, it must be sprinkled enough. If you add salt when frying the chicken, the salty taste will not enter the chicken, because the chicken shell has been fried and the texture is relatively tight, and the salt can only adhere to the surface of the chicken, which affects the taste.

The oil used for fried chicken must be very hot, otherwise the chicken will dry up soon after frying outside. Even if it is fried for a long time, it is really dried, and it is dead meat, which tastes terrible and has no taste at all. Therefore, the heat must be large, and it is better to be crisp outside and tender inside.