1 pheasant as main ingredient

Appropriate amount of seasoning soy sauce, 25g of ginger, 25g of onion, appropriate amount of cooking wine, appropriate amount of lard (suet), appropriate amount of sugar, appropriate amount of salt and pepper, and appropriate amount of clear soup

Detailed explanation

1. First, cut a small mouth from the skin of the pheasant's neck root with a knife, take out the neck bone and chop off the skin. Cut from the abdomen of the leg to the spine with a knife, remove the intestines and wash

3. Marinate with 25g of onion and 2g of ginger, cooking wine and soy sauce for 2 hours, then take it out and dry it with a cleaning cloth

4. Wash the net oil and dry it in the air

5. Stir the onion, pepper and salt with eggs

6. Pick out the sundries in Beijing and winter vegetables and wash them

7. Add Beijing winter vegetables and shredded bamboo shoots and stir well

8. Add 15g of soy sauce, 25g of cooking wine, white sugar and wet starch to boil chicken broth

9. Take the pan and put it in a dish to cool, sprinkle with shredded green onion and put it into the belly of pheasant

1. Spread the net oil on the chopping board, smear the egg white and fold the bare chicken leg. Put it in the oven

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

13. Tear the breast of wild chicken leg into goose feather slices, mix well with the stuffing, pour sesame oil on it, and put it on a plate.