stew the pheasant in the pressure cooker. After the pressure limiting valve is exhausted, turn it to low heat for 5-6 minutes, turn off the fire, and keep the pressure for 15-2 minutes before eating.

production method:

1. firstly, peel off the wild chicken skin, remove the internal organs, wash the blood stains and chop them into pieces;

2. When cooked lard is burned to 18℃, add pheasant pieces, fry them to golden brown, and pour them into a colander to filter oil;

3. Leave 2g of bottom oil in the wok, heat it, add onion and ginger, and stir-fry until fragrant;

4. Add fried pheasant pieces, add fresh soup, pepper water, cooking wine, refined salt, white sugar and monosodium glutamate, and simmer until the meat is cooked and rotten;

5. when the juice is thick, serve it in a plate.

The content of calcium, phosphorus and iron in pheasant is much higher than that in general, and it is rich in protein and amino acids. It is a good dietary supplement for anemia patients and people with weak constitution.

Pheasant also has the effects of invigorating spleen and nourishing stomach, stimulating appetite and stopping diarrhea. Pheasant chicken has the special function of eliminating phlegm and nourishing brain, can cure expectoration and prevent Alzheimer's disease, and is a valuable product in game.