The most common pheasants are stewing and stir-frying. There are two ways to do this.

(1) Boil the chopped chicken pieces in water for a while, in fact, it needs to be scalded for a short time. Otherwise, it will be very distressing to watch the soup of the oil flower pour out.

(2) Pour the oil into the pot (this step changed the fate of the big meal. Originally, a small amount of oil was slightly fried, and then the chicken was stewed with water. As a result, it was more careless, so I immediately decided to dry it). When the oil is hot to 3%, add a proper amount of sugar (not too much for coloring, in fact, the pheasant is colored enough), add the pheasant pieces and stir-fry until the color is even.

(3) Stir-fry the pheasant pieces with high fire until they are dehydrated. When they are dry, remove the remaining oil, keep a proper amount of oil, adjust the fire to low heat, add ginger slices, salt, and magnifying materials. I only have fragrant leaves. Continue to stir-fry until the taste is sticky, add the onion, stir-fry evenly and then take out the pan.