Cooking tips for stewed pheasant meat:

1. Pheasant meat is difficult to stew and requires a pot for sewing. If there is no pot, it is best to stew in a casserole, and the time will be slightly longer.

2. Don’t add too much seasoning. What you drink is the deliciousness of pheasant soup.

Ingredients: 450g pheasant meat; 400g mushrooms; 350g chicken legs

Seasoning: appropriate amount of salt; half a green onion; a section of ginger

1. Chop the pheasant into small pieces , wash and blanch, remove and rinse.

2. Pour cold water into the pot and bring to a boil;

3. After boiling the pot, cook for 15 minutes and skim off all the blood foam on it

4. Then take it out, put it into cold water, and wash it;

5. Control the water;

6. Cut the onions and ginger;

7 .Then heat the pan, add the oiled chicken legs first, stir-fry, after frying the oil, add the chopped green onion and ginger and stir-fry until the aroma is released;

8. Add the other chicken pieces Put it in and stir-fry evenly;

9. Then put the fried chicken in a casserole filled with cold water, add a little salt first and let it stew;

10. Then put Remove the roots of the mushrooms, wash them, divide them into four, and squeeze out the water;

11. After boiling the pot, put the dried mushrooms in, change the heat to medium-low, simmer for about an hour, and finally take it out. Add salt to the pot to taste!

12. The finished product is as shown in the picture, very soft and tender.