For this mountain delicacy, its meat quality is delicious, which is a rare delicacy on weekdays. For this delicacy, it is only natural that it can be cooked with appropriate cooking methods. Pheasant is not like chicken at home, its meat is not easy to boil, so braising in soy sauce is the best. However, if you make soup for it, it should be particularly delicious.

like our local restaurant, there will be such a dish, which is braised pheasant. The pheasant here is the pheasant, which is indeed a little more delicious than the chicken at home. After all, I grew up in Shan Ye, living in the wild, eating things in the mountains and drinking dew. We cut the pheasant into pieces, and then pour lard into the pot. The cooking with lard tastes better than salad oil and rapeseed oil.

when the oil is hot, we can fry the seasoning onion, ginger and garlic that we prepared in advance in the pot, wait for the flavor to come out, then put the chicken pieces in the pot, stir-fry until the chicken pieces turn golden brown, then add the cooking wine, and then simmer slowly with low fire. We must pay attention to the time when stewing, because pheasants are not easy to rot, so it may take a long time to stew.