Pheasant is a common ingredient in life, and everyone also calls it pheasant. Pheasant contains relatively high protein and very little fat, and is very popular among people. Moreover, the nutrition of pheasant is better than that of ordinary chicken. So, let’s take a look at how to make pheasant delicious.

1. Recommended ways to cook pheasant

1. Pheasant stewed with potatoes

Materials needed: pheasant, potatoes, soy sauce, salt, green onions, Ginger, cooking oil, pepper, white sugar, stock

Preparation method

(1) Clean the pheasant and chop it into small pieces with a knife and set aside. Cut green onions into sections and slice ginger into sections.

(2) Put water in the pot and heat it. When the water in the pot is boiling, put the chicken pieces into the hot water and blanch them for a while until there is no blood streak, then remove and control the water.

(3) Wash the potatoes, peel them, and cut them into cubes for later use.

(4) Wash the pot and put it on the fire, add cooking oil and heat it. Put the sugar into the pot and stir-fry until it turns into caramel color.

(5) Put the chicken pieces into the pot and stir-fry until the chicken is colored. Add the stock, peppercorns, green onion segments and ginger slices and bring to a simmer over high heat.

(6) After the water in the pot boils, turn to low heat and continue to simmer for about half an hour.

(7) Add the potato pieces and continue to cook until the potatoes are mature.

(8) Add edible salt and soy sauce, stir-fry evenly and serve.

2. Chestnut stewed pheasant

Ingredients required: pheasant, raw chestnuts, ginger, star anise, green onion, sugar, essential oil, edible oil, clear soup

Preparation method

(1) Remove the internal organs from the pheasant, rinse it and cut it into small pieces.

(2) Put the chicken into a large bowl, add soy sauce and marinate for a while.

(3) Wash the raw chestnuts and make cross incisions with a knife for later use.

(4) Heat the water in the pot. After boiling, add the chestnuts and cook over high heat. Cook until the chestnut shell opens, take it out, remove the chestnut shell and set aside.

(5) Wash and cut green onions and set aside for later use. Cut ginger into slices and set aside for later use.

(6) Put a little more cooking oil in the pot and heat it. When the oil is 70 to 80% mature, add the muscle pieces and fry until the chicken pieces are golden brown.

(7) Put the chestnuts into cooking oil and lightly fry them, take them out and set aside.

(8) Take another pot and add an appropriate amount of cooking oil. After heating, put the sugar into the pot and stir-fry until it turns caramel color.

(9) Add clear soup, chestnuts, chicken pieces, star anise, and edible salt to the pot and bring to a boil over high heat, then skim off the foam.

(10) Change to low heat and simmer until the soup in the pot thickens, then turn off the heat.