material
Ingredients: 750g pheasant, 350g potato (yellow skin),
Seasoning: soy sauce 20g, salt 8g, monosodium glutamate 5g, onion 10g, ginger 10g, lard (refined) 30g, pepper 5g and sugar 20g.
working methods
1. Chop the pheasant, rinse it with clear water, blanch it with boiling water, and take it out for later use;
2. Peel potatoes and cut them into hob blocks;
3. Put the pot on a big fire, add lard, heat it, add white sugar and cook until it is brown, quickly stir-fry the pheasant pieces and color them, add broth (1000g), and add soy sauce, refined salt, monosodium glutamate, pepper water, onion and ginger slices;
4. After boiling, change to low heat and cook for about half an hour;
5. Add potato pieces and stew 15 minutes, then add monosodium glutamate.
Practice 2, chestnut pheasant
material
Ingredients: 500g pheasant, 200g chestnut (fresh),
Accessories: 8 grams of broad bean starch,
Seasoning: ginger 30g, star anise 5g, cooking wine 10g, sugar 30g, soy sauce 20g, salt 6g, peanut oil 50g, onion 30g, pepper 5g and monosodium glutamate 2g.
working methods
1. Slaughter pheasant, unhairing, taking out internal organs, washing, and cutting into 2.5cm square pieces;
2. Wash chestnuts, cut them with a knife, boil them in boiling water until they crack, take them out, and peel off their shells and fur;
3. Cut the onion and slice the ginger;
4. Put the pheasant in a bowl and marinate it with soy sauce;
5. When the frying spoon is heated to 70% heat, add the pheasant pieces, fry until golden brown, and take them out;
6. Add chestnut, fry until light yellow, and take it out;
7. Add 25 grams of oil to the frying spoon, add sugar and stir-fry until it is bordeaux, add 250 ml of clear soup, onion ginger, pheasant, chestnut, pepper, star anise, salt and cooking wine to boil, and skim off the froth;
8. simmer slowly. When the soup remains 65,438+0/3, add monosodium glutamate, thicken with wet starch and sprinkle with pepper oil.
Practice 3, braised pheasant.
material
1 pheasant 750g, pork belly 520g, Chinese cabbage100g, water-soaked mushrooms 25g, onion ginger 20g, soy sauce 75g, sugar 20g, Shaoxing wine 50g, refined salt 2g, star anise 2g, chicken soup 750g and wet starch 65438+.
working methods
1. Slice pork. Open the pheasant from the back, take out the internal organs and wash it. The claws are nailed to the abdomen, one wing is out of the mouth and the other is nailed to the back.
2. Put the pheasant in a boiling water pot and blanch it to remove the blood.
3. Add chicken soup, Shaoxing wine, sugar, salt, star anise, onion and ginger to the pot, and add chicken to boil.
4. Add pork belly and water-soaked mushrooms to boil, skim the floating foam, put the cabbage strips into the casserole, pour the pheasant and soup into the casserole, simmer until the pheasant is cooked, remove the cabbage strips and seasoning residue, put the pheasant into a plate, put the soup into a wok to boil, add monosodium glutamate, thicken it with wet starch, pour sesame oil on it, and pour it on the pheasant.
Practice four, pheasant broth
material
Ingredients: 1 pheasant.
Accessories: Auricularia auricula 30g, Lycium barbarum 1 small handle.
Seasoning: salt 6g, onion 10g, 4 slices of ginger, 2 star anise, cooking wine 10g, and proper amount of vegetable oil.
working methods
1, pheasant chop into small pieces, wash and blanch, remove and rinse.
2, fungus to root wash, onion cut into sections, ginger cut into large pieces, pheasant.
3. Heat a little vegetable oil in a wok, add chicken pieces and stir fry for a few minutes, add onion ginger and cooking wine and stir fry for a while.
4. Add water without chicken pieces and octagonal fire to boil.
5, all transferred to the pot, simmer for about 2 hours, until the chicken pieces are rotten.
6. Add fungus and salt and stew for another 20 minutes.
7, 5 minutes before the pot, add medlar, a pot of delicious nourishing soup.