Main ingredient: 1 pieces of chicken (pheasant)

Accessories: 520g pork belly, 100g cabbage, 25g mushrooms, 25g green onions, 25g ginger

Seasoning salt 2g, soy sauce 75g, star anise 2g, water starch 10g, sugar 20g, rice wine 50g, chicken broth 750g, sesame oil 10g

How to make red braised pheasant

1. Cut the pork into slices. The pheasant is cut open from the back, the internal organs are removed and washed, the two claws are pinned inside the abdomen, one wing goes out from the mouth and the other is pinned behind the back. 2. Put the pheasant into a boiling water pot and blanch it, remove the blood and remove it. 3. Add chicken soup, Shaoxing wine, sugar, refined salt, star anise, green onions and ginger to the pot, add chicken and bring to a boil. 4. Add pork belly and fermented mushrooms and bring to a boil. Skim off any foam. Place cabbage in the casserole. Pour the pheasant and soup into the casserole. Simmer over low heat until the pheasant is cooked. Remove the cabbage and seasoning residue. Put the pheasant on a plate, put the soup into the wok and bring to a boil, add MSG, thicken with wet starch, drizzle with sesame oil, pour it on the pheasant and serve.

Pheasant roasted with two mushrooms

Ingredients: 6 mushrooms, half a pheasant, 3 shiitake mushrooms

Appropriate amount of seasoning salt and appropriate amount of seasoning oil

How to cook pheasant and two mushrooms

1.Chop the chicken into pieces.

2. Cut onions, ginger, garlic, and peppers.

3. Pour cold water into the pot, add the chicken and boil it, then add cooking wine and boil it, remove and set aside.

4. Cut the two grinders into hob blocks.

5. Heat the pot, add oil, add onion, ginger, garlic and chili and fry until fragrant.

6. Add chicken and stir-fry to remove the water, then add cooking wine, add dark soy sauce and stir-fry until coloured.

7. Pack the star anise, cinnamon and bay leaves in paper and set aside.

8. Pour water into the pot and add the seasoning packet.

9. When the chicken is cooked, add two more grinds and cook until cooked.

10. Finally add salt, pepper, and chili oil to season and serve.

Delicious pheasant soup

Main ingredient: 1 pheasant meat

Accessories: 30g black fungus, 1 small handfuls of wolfberry

6 grams of seasoning salt, 10 grams of green onions, 2 star anise, 4 slices of ginger, 10 grams of cooking wine, appropriate amount of vegetable oil

Recipe for delicious pheasant soup

1. Chop the pheasant into small pieces, wash and blanch, remove and rinse. Remove the fungus roots and wash them, cut the green onion into sections, and cut the ginger into large pieces. Pheasant meat

2. Heat a little vegetable oil in a wok, add chicken pieces and stir-fry for a few minutes over medium heat, add onion, ginger and cooking wine and stir-fry for a while.

3. Add water to cover the chicken pieces and star anise and bring to a boil over high heat

4. Transfer everything to the Zwilling pot and simmer over medium-low heat for about 2 hours until the chicken pieces are tender. 5. Add the fungus and salt and simmer for another 20 minutes.

6. Add wolfberry 5 minutes before serving, and you will have a delicious and nourishing soup.

Cooking skills 1, pheasant meat is difficult to stew. If you don’t have a pot, it is best to stew it 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.

Mushroom and Pheasant Sticky Rice

The main ingredients are glutinous rice and pheasant meat.

Seasoned chicken sauce

Recipe for Mushroom and Pheasant Sticky Rice

1. Steamed pheasant (for the recipe, please click: Steamed Pheasant with Mushrooms and Black Bean Sauce). There is still a lot of soup at the bottom of the bowl. Pour it all out for him. 2. Wash the glutinous rice (the portion is calculated per person, and the amount per person is equivalent to normal rice cooking). , add all the soup and soak. If the soup is not enough, add a little more water. I soaked it overnight, and it took at least one or two hours. 3. Then put the uneaten chicken, mushrooms and seasonings on the bottom of the bowl 4. Cover the surface of the chicken with soaked glutinous rice. 5. Steam it for 20 minutes. You can also turn it over and stir it. There is still soup underneath. Steamed glutinous rice is not as soft as boiled glutinous rice, so it is not afraid of soaking in the soup. .