the pheasant is cut into pieces and blanched. Stir-fry onion, ginger and garlic in the pot and add chicken pieces. Add soy sauce, cooking wine, salt and monosodium glutamate to stew the pheasant until it is rotten. Add salt and chopped green onion.

main ingredients: 2 pheasants and 2g mushrooms

auxiliary materials: 2 tbsps of oil, 15g of salt, 5g of monosodium glutamate, 1g of cooking wine, 2 tbsps of soy sauce, 1 piece of aniseed, appropriate amount of onion and 4 slices of ginger

1. Clean the pheasant and soak it for more than 2 hours.

2. Clean the mushrooms for later use.

3. Cut the pheasant into pieces, put cold water into the pot, and turn off the fire after boiling.

4. Prepare onion, ginger and aniseed.

5. Take out the pheasant pieces, rinse them repeatedly and wash the blood foam.

6. Heat oil from the pan, add aniseed, onion and ginger, and stir-fry until fragrant.

7. Add the pheasant pieces, cooking wine and light soy sauce and stir well.

8. Add water to boil and simmer for about 1 hour until the pheasant is soft and rotten.

9. Add mushrooms and salt, and bake for about 15 minutes.

1. Put it in a bowl and serve.

Precautions:

1. Pheasant is not easy to be cooked, so you must stew the pheasant until it is cooked, and then put the mushrooms.

2. Because it takes a long time to fire, you should add enough water at a time to avoid adding water in the middle and affecting the taste.