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Who shouldn’t eat pheasant meat?
Who can’t eat pheasant meat? People with hemorrhoids should avoid eating outside of autumn and winter; patients with pneumonia, bronchitis, and scabies should avoid eating.

How to make steamed pheasant meat with mushrooms and black bean sauce

Ingredients: 1 pheasant meat, 6 dried shiitake mushrooms, 1 tablespoons of tempeh, 5 grams of ginger, 5 grams of garlic, 3 dried chili peppers, appropriate amount of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoons of dark soy sauce, half a tablespoon of oyster sauce, Appropriate amount of ginger juice.

practice:

1. After slaughtering the pheasant, wash it repeatedly to remove the blood stains and water, drain the water and cut into pieces. If you are afraid of getting fat, you can remove the chicken fat.

2. Add all the seasonings to the pheasant meat, spread it evenly, and marinate it for 1 hours, not less than 20 minutes at least!

3. During the marinating period, you can chop the tempeh into small pieces, put it into the marinated pheasant meat together with the dried chili peppers, and stir evenly.

4. It is best to soak the dried mushrooms in warm water in advance, slice the ginger, and slice the garlic.

5. Prepare a container, put the soaked mushrooms, ginger slices, and garlic slices on the bottom, and put the marinated pheasant, black beans, and peppers on top.

6. Wrap 2-3 layers of plastic wrap around the seal.

7. Prepare a steamer. After boiling water, put it in a container wrapped with plastic wrap and steam over high heat for 30-120 minutes.

8. When the clock is up, open the plastic wrap and stir a little to mix the juice with the pheasant meat and mushrooms evenly. Let it sit for 3 minutes before taking it out of the pot and eating.

Recipe for braised pheasant

Ingredients: pheasant, onions, ginger, garlic, salt, cooking wine, vinegar, sugar, dark soy sauce, and oil.

practice:

1. Wash the slaughtered pheasant, cut it into pieces, control the water and set aside.

2. Heat oil in a pot, add onions, ginger, and garlic and sauté until fragrant. Add in pheasant pieces and stir-fry until they change color.

3. Add cooking wine, vinegar, and dark soy sauce and continue stir-frying. Add boiling water to cover the chicken pieces. Bring to a boil over high heat, then reduce to low heat and cook for 1 hours. The fiber of pheasant meat is very tight, so cook it longer.

4. Add salt and sugar, stir-fry evenly, continue to cook for 20 minutes, turn off the heat and serve.

How to make pheasant soup

Ingredients: 1 female pheasants, fungus, wolfberry, star anise, onion and ginger, salt, cooking wine, and vegetable oil in appropriate amounts.

practice:

1. Chop the pheasant into small pieces, wash and blanch, remove and rinse. Remove the fungus roots and wash them, cut the green onions into sections, and cut the ginger into large pieces.

2. Heat a little vegetable oil in a wok, add chicken pieces and stir-fry over medium heat for a few minutes. Add onion, ginger and cooking wine and stir-fry for a while.

3. Add water to cover the chicken pieces and star anise and bring to a boil over high heat.

4. Transfer everything to the Zwilling pot and simmer over medium-low heat for about 2 hours until the chicken pieces are tender.

5. Add fungus and salt and simmer for another 20 minutes

6. Add wolfberry 5 minutes before serving.

7. A pot of delicious and nourishing soup is enough.