Ingredients: pheasant, ginger slices, salt, aniseed, green onions, bay leaves

Method:

(1) Boil the chopped chicken pieces in boiling water After a while, actually it is to scald it, the time should be short, otherwise you will feel distressed when you look at the oily soup and pour it away.

(2) Pour oil into the pot (this step changed the fate of the meal. Originally, I stir-fried a small amount of oil and then added water to stew the chicken, but accidentally added too much, so I immediately decided to stir-fry it) . When the oil is heated to 30%, add an appropriate amount of sugar (not too much for coloring, in fact pheasant meat is quite colorful), add pheasant pieces and stir-fry until evenly colored.

(3) Fry the pheasant pieces over high heat until they are dehydrated and dry. Drain off the remaining oil and leave an appropriate amount of oil. Adjust the heat to medium to low, add ginger slices, salt, seasonings, bay leaves, and continue to stir-fry. Stir-fry until the flavor is absorbed and sticks to the pan, add the green onion, stir-fry evenly and remove from the pan.

10 grams of Polygonum multiflorum, 2 pheasants, 15 grams of winter bamboo shoots, 100 grams of fresh pepper, and appropriate seasoning. ?

How to do it?

Fry the Shouwu to extract the juice and set aside; clean the pheasant, remove the bones and slice it; cut the winter bamboo shoots and fresh pepper into cubes; put the pot on the fire, add oil and heat it.

Fry the pheasant slices. When cooked, pour them into a colander and set aside. Leave the oil in the pot and add the chicken slices, winter bamboo shoots, diced fresh peppers, Shouwu juice and appropriate amounts of wine, soy sauce, salt and MSG. Quickly Stir fry and thicken. Serve with food.

Ingredients: 1 pheasant meat, 150 grams of high-quality pork belly, salt, white wine, pepper, star anise, bay leaves, light soy sauce, dark soy sauce

Green onions, ginger, garlic, chili, vegetable oil

How to do it?

Put cold water into the pot and pour in the cut and washed pheasant meat pieces. Wait until the water boils and cook the pheasant meat for a while to boil out the blood in the pheasant meat. Take out the pheasant meat and wash it with warm water to remove the blood foam on the meat. Be sure to wash it thoroughly.

The whole piece of pork belly is boiled in boiling water in the same way, taken out, washed with warm water and cut into slices. Pour vegetable oil into the wok, add the seasoning Sichuan peppercorns, star anise, chili pepper and bay leaves to the warm oil and stir-fry until fragrant. After stir-fry, add ginger slices and garlic, pour in the pheasant meat pieces, add light soy sauce, dark soy sauce and appropriate amount of white wine

(Usually there is an amount of two wine bottle caps for one chicken. Adding too much will affect the original flavor of the chicken) Continue to stir-fry until the moisture of the pheasant meat is almost gone, add the pork belly and continue to stir-fry.

3. When the pheasant meat and pork belly are fried, add salt, then pour the meat into the pressure cooker and add an appropriate amount of boiling water. After the pressure cooker is filled with gas, it needs to be cooked for about 40 minutes and then turn off the heat.

Wait until there is no pressure in the pot, then open the lid, add the green onions, and stir-fry over high heat. The pheasant meat doesn’t rot very well, so it needs to be simmered for a while.