Ingredients: 500 grams of pheasant

Accessories: 50 grams of egg white, 2 grams of Angelica dahurica, 2 grams of cloves, 2 grams of nutmeg, 2 grams of amomum villosum,

Seasoning: 50g soy sauce, 30g starch (pea), 15g cooking wine, 15g green onion, 10g sesame oil, 10g ginger, 4g star anise, 4g pepper, 4g cinnamon, salt 4g, MSG 1g, peanut oil 100g

practice:

1. Slaughter the pheasant first, then scald it thoroughly in 75°C hot water, remove the feathers, and chop off the feet; then cut the pheasant from the eyes, dig out the eyes, and then make an incision on the back to remove the internal organs. Cut off the big bones (cut every 5 centimeters), wash away the blood with clean water, scald them in boiling water and let them cool.

2. Put the pheasant belly side down, put it in a soup basin, add cardamom, cinnamon, amomum villosum, cloves, pepper, angelica, star anise, ginger (sliced), green onion, refined salt, monosodium glutamate, soy sauce, cooking wine, sesame oil to marinate 1 Hours later, add eggs, steam them in a basket, take them out, decant out the soup, pick out all the seasonings, let cool and wait for frying.

3. Stir the remaining egg white and starch into a paste, evenly cover the chicken body and put it into hot oil at 200℃, fry for about 1 minutes and take it out. When the oil temperature drops to 180℃, add the pheasant. Take it out of the frying pan and put it belly side up on a plate. Cover it with a clean cloth and cover it with both hands for a few times to loosen the chicken. Then take off the clean cloth, arrange the pheasant into its original shape, sprinkle with MSG, and pour sesame oil. Serve with salt and pepper for dipping

Food.

Two: Steamed pheasant:

Ingredients: Pheasant 1000g

Accessories: 250 grams of pork net oil,

Seasoning: 5 grams of cooking wine, 8 grams of ginger, 5 grams of green onions, 7 grams of salt, 3 grams of MSG, 2 grams of pepper, 20 grams of chicken fat

practice:

First dry the tender chicken and remove the hair, and burn all the hair at the burner. Then open the body and wash it, put it in a pot of boiling water for a while until it is raw, take it out, cut off the claws and wash them, pat the ginger loose, and wrap it with gauze together with the green onion knots. Then rub refined salt evenly on the inside and outside of the pheasant, put it in a steaming plate, add seasonings, wash off the net oil, cover it, and steam it in a basket for 2 hours until it is rotten.

Three: Braised pheasant with mushrooms:

Ingredients: 250 grams of pheasant

Accessories: Trichosanthes 100g,

Seasoning: 25g soy sauce, 15g starch (pea), 15g cooking wine, 2g pepper, 10g sesame oil, 5g ginger, 5g green onion, 5g white sugar, 3g star anise, 2 MSG grams, 2 grams of salt, 25 grams of peanut oil

practice:

1. First cut the pheasant into 1.5 cm square pieces, mix evenly with soy sauce, and marinate for flavor; then sear the wok, pour in cooked peanut oil, and when it reaches 180°C, add the pheasant pieces. Fry until red in the pot, take it out, put it into a bowl, add soy sauce, cooking wine, sugar, star anise, pepper water, MSG, green onion (cut), ginger (cut), chicken stock, steam in a basket; then put the mushrooms (Water-fat) Cut into 2 cm square pieces, stir-fry in a pot, add 50 grams of chicken stock, pour the pheasant pieces into the pot and bring to a boil, skim off the foam, add 25 grams of wet starch (15 grams of starch plus water ) Thicken the gravy, drizzle with sesame oil and serve.