approximate usage: about 8 grams of pheasant each time, also known as pheasant and pheasant, which are distributed in hills and hills all over the country. Like rabbits, it is one of the two meat foods most eaten by Chinese people. Wild chicken in autumn and winter is the fattest and most tender, and it is also the best as a tonic diet. The nutritional components of pheasants are similar to those of domestic chickens, but the content of protein is very high, reaching 23.3%, and they are all high-quality protein; The fat content is much lower than that of domestic chickens. In addition, pheasants have higher calcium, phosphorus, iron and other trace elements than domestic animals.

Nutrients: The content of calcium, phosphorus and iron in pheasant is much higher than that in general, and it is rich in protein and amino acids. It is a good dietary supplement for anemia patients and people with weak constitution. Pheasant also has the effects of strengthening the spleen and nourishing the stomach, stimulating appetite and stopping diarrhea. Pheasant chicken has the special function of eliminating phlegm and nourishing brain, can cure expectoration and prevent Alzheimer's disease, and is a valuable product in game.

people who need it or are suitable for it: the general population can eat it. 1. It is suitable for people with diarrhea due to deficiency of spleen and stomach, weakness after illness, loss of appetite and frequent urination.

2. People with hemorrhoids should avoid eating pheasant outside autumn and winter; People with scabies fast pheasant.

official pheasant

1. raw materials:

1. ingredients: 25g of clean pheasant, 5g of fried peanuts (undressed) and 25g of dried peppers.

2. Seasoning: pepper, ginger slices, onion segments, cooking wine, refined salt, soy sauce, vinegar, wet starch, sugar,

garlic slices, broth and sesame oil. Lard.

2. Method:

1. Slap the pheasant lightly with the back of a knife, cut it into cubes, put it in a bowl, add refined salt, soy sauce,

cooking wine and wet starch, stir well, remove the seeds from the dried pepper, cut it into sections, and put cooking wine, soy sauce, sugar, meat soup and starch in the bowl to make it into thick.

2. Put the wok on high heat, add lard to 6% heat, add dried chili to fry until it turns yellow, add pepper to fry, add chicken to stir fry, add ginger, garlic and onion to stir fry, cook sauce, stir fry again, then add peanuts, pour vinegar and sesame oil, and stir fry.

According to: Peanut contains protein, fat, amino acids, lecithin, vitamins, minerals and other nutrients

. The content of protein, under the same weight, is 2-3 times as much as that of ordinary pork, beef, fish and other protein. It has the functions of nourishing the spleen and stomach, moistening the lungs and resolving phlegm, enriching blood and increasing milk. Combined with pheasant, this dish has the functions of nourishing spleen and stomach, nourishing yin and resolving phlegm. It can be used as an auxiliary dietotherapy dish for patients with spleen and stomach weakness, chronic nephritis, chronic diarrhea and chronic cough.

Pot-stewed pheasant:

1. Chop the pheasant, put it in a pottery pot, and add the broth until the meat is not eaten. This dish mainly drinks soup, not meat, so use broth.

2. The jar mouth is sealed with tissue paper, so that the smell will not be lost too much. But it can't be sealed too tightly, otherwise it will burst at high temperature.

3. The earthenware pot is wrapped with chaff, wrapped around the waist of the pot, and ignited to burn slowly. The key to this dish is to use slow fire, so you must not stir it up.

If you think it is too complicated to cook the pheasant in pot, you can simply stew it. However, no matter how it is made, ginger slices and yellow wine must be put in order to disperse the cold and exert the medical effect of pheasant.

Make pheasant dishes lightly, and don't put too much fat.

stewed pheasant with Polygonum multiflorum Thunb:

1. Raw materials:

1. Ingredients: 2g of Polygonum multiflorum Thunb, 1 pheasant.

2. Seasoning: cooking wine, refined salt, monosodium glutamate, sugar, pepper, onion and ginger slices.

second, preparation method:

1. Wash and slice Polygonum multiflorum Thunb. Slaughter the pheasant, remove the hair, viscera and claws, and blanch the pheasant in boiling water for bleeding < P >.

2. Put the pheasant in a stew pot, add a proper amount of water, then add Polygonum Multiflori Radix, cooking wine, refined salt, flavoring essence, white sugar, pepper, onion and ginger slices, put them in a cage and steam for about 2 hours until the chicken is cooked and tasty, and then

take them out of the cage.

According to the press, Polygonum multiflorum Thunb has the effects of nourishing liver and stomach, nourishing blood, dispelling pathogenic wind, and arresting spermatorrhea. Indications are deficiency of essence and blood, < P > neurasthenia, soreness of waist and knees, premature gray hair, dull skin, pain and swelling. And can enhance human immune function

. Pheasant has the effect of tonifying the middle energizer and benefiting qi. If you eat this dish regularly, it can nourish the liver and kidney, blacken the hair, and please the color,

prolong the life

the method of roasting pheasant slices

raw materials

a male pheasant (weighing about 45g). 5g of shrimp, 5g of fat meat and 75g of pig net oil. 3g of Shaoxing wine, 2g of white soy sauce, 1g of sugar, 15g of onion ginger juice: 7g of refined salt, 2g of white pepper, 25g of water starch, 25g of egg white, 5g of minced onion ginger, 15g of sesame oil, 1g of sweet noodle sauce, 5g of pepper salt and 15g of green garlic flower.

preparation method

the pheasant is peeled and washed, and the chicken is cut into thin slices, put into a bowl, and soaked with Shaoxing wine, white soy sauce and white sugar. Chop shrimp and fat meat into minced meat, put them into a plate, add pheasant slices, onion and ginger juice, refined salt, white pepper and water starch and stir well to make a paste. Mix the egg white with minced onion and ginger, smear it on the pig net oil, and then spread the pheasant slices evenly on the net oil, overlapping into a long square about 25 cm long and 2 cm wide. Then put it into a barbed wire clip, fork it, smoke it repeatedly in the oven until it is yellow and crisp, then take it out of the oven, apply sesame oil, and change the knife to a diamond plate. When serving, it is served with sweet sauce, pepper and salt, green garlic flowers and butterfly clips, which has a unique flavor.

features

crispy outside and tender inside, oily and refreshing.