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.