1. Remove the chicken PP, dig out the blood clots and internal organs outside the pheasant and wash them.

2. First blanch the whole chicken in boiling water, because this can heat the epidermis of pheasant, make the pores open, and facilitate the epidermis to discharge some fatty oil, which plays a role in removing fishy smell.

3. Pheasants can be pickled with soy sauce and cooking wine. Twenty minutes before cooking. If you cook directly, you can use a few slices of ginger and a little beer or cooking wine.