Ingredients

Main ingredient: 1 chicken pheasant

Adequate amount of soy sauce, 25 grams of ginger, 25 grams of green onions, appropriate amount of cooking wine, appropriate amount of lard (suet), Appropriate amount of sugar, appropriate amount of pepper and salt, and appropriate amount of clear soup

Detailed explanation of the method

1. Use a knife to make a small slit from the skin at the base of the pheasant neck, pull out the neck bone and chop it, and remove the skin and hair. Peel it down, cut off the wing bones, leg bones, and the tip of the tail

2. Cut out the gunshot wounds and bullets from the pheasant, use a knife to cut from the leg abdomen to the vertebrae (the vertebrae are continuous), and remove Wash the intestines

3. Marinate them with 25 grams each of onion and ginger, cooking wine and soy sauce for 2 hours, take them out and wipe them dry with a clean cloth

4. Wash them with oil and dry them

5. Mix green onion, pepper, salt and eggs with eggs

6. Pick out the debris from the Beijing winter vegetables and wash them

7. Then fry in the wok and add Heat up the cooked lard, stir-fry the shredded pork until mature, add Beijing winter vegetables and shredded bamboo shoots and stir-fry evenly

8. Add 15 grams of soy sauce, 25 grams of cooking wine, white sugar, chicken broth and boil with wet starch Thicken the sauce

9. Remove from the pan and put it on a plate to cool, sprinkle with shredded green onions and put it into the belly of the pheasant

10. Spread the oil on the chopping board and spread it with egg white , fold the bare chicken legs together and wrap them in net oil

11. Then put the pickled pheasant into the plate, put 25 grams each of green onion and ginger on top and bottom, and put it in the oven

12 . Take it out when it is golden brown and fragrant, and remove the green onion, ginger and net oil

13. Tear the pheasant leg and breast meat into goose feather slices, mix well with the stuffing, pour sesame oil on it, and put it on a plate It’s ready