Ingredients: dried Chili, ginger, onion, star anise, pepper, nutmeg, angelica dahurica and other anise.

1, pheasant chop small pieces, soak in clear water for 30 minutes to remove blood. Cut the pork into mahjong tiles. Put the sugar in cold oil, simmer until the sugar is brown, and then add it to braise after the pork is saccharified and foamed.

2. After the pork is evenly coated with sugar, add ingredients such as dried peppers. Stir-fry the chicken together. Add white wine, soy sauce, soy sauce and oyster sauce in turn. (the ratio is 1:2:4:2). Stir well, add salt and mushroom roots.

3. Pour it into the pressure cooker and press it for 25-30 minutes (if the pressure is too long and the meat is too rotten, it will not taste good). Re-put the pot to collect the thick soup and add the coriander.

Chicken braised pork belly;

1. Pheasant is tight and likes oil. Adding lard can better enhance the fragrance. Those who don't like lard can use pork belly instead, and braised pheasant with pork belly is more fragrant and delicious.

Mushrooms don't need to be added too much, just for freshness.

There is no need to add too much seasoning. Too much will mask the delicious taste of pheasants. Don't put salt first, put meat first. The last parsley and minced garlic are very tasty and it is not recommended to omit them.