Main ingredient: pheasant a ingredients: anise shallots, ginger, red dates? Chinese wolfberry? Huai Shan moderate auxiliary ingredients: salt, wine moderate?

Cutting (originally did not intend to cut pieces, but I heard that the pheasant is very bad cooked, it was decided to cut pieces) and then blanched water

4. blanched chicken pieces add 2 big seasonings, onions, ginger, cooking wine marinade a little. Home just have red dates, wolfberries, Huai Shan put some, to increase the flavor and nutrition

5. marinated chicken, onions and ginger and 2 seasonings? All of the ingredients into the pot, add water (water must be added, can not be added halfway) simmer for 3 hours. Add salt

Pheasant slaughtered to remove the hair, head, claws and internal organs, wash, cut into small pieces, put in a pot, add the right amount of water, and put Chenpi, ginger, boil, change to a small fire to cook until the chicken is cooked, and then add pepper, scallions and salt to seasoning can be.

Ingredients pheasant, carrots, onions, celery, eggs, thyme, white wine, sorbet wine, pepper, salt

Practice?

1. Remove the bones and skin of the pheasant, take the meat and set aside, put the chicken bones in the oven and roast until golden brown.

2. Carrots, onions, celery cut into cubes; chicken with a meat blender and add thyme, white wine, sorbet wine, salt, pepper, egg whites and mix, take out a little of the chicken mush into a side dish with chicken balls, and add the rest to the ice.

3. Sauté the onion pieces, then add the carrot pieces and celery pieces slightly sautéed, put into the roasted chicken bones, add a little white wine, stir-fry, add the right amount of water, with a high fire boil, and then switch to a small fire simmering for about 2 hours after the fire cooled down, filtered and ready to use.

4. Put the chicken mixture in the pot, add the above chicken bone broth, heating and stirring from time to time with high heat, so that the chicken scattered. Once the soup boils, change to low heat and keep rolling slightly for about 3 hours while blanching the chicken balls.

5. Strain the soup, heat and serve with chicken balls when serving.

1, processed clean pheasant 1000 grams, ginseng a ginseng, 20 grams of wolfberries, 40 grams of red dates, ginger 5 slices.

2, the pheasant, ginger, added to the cold water, boil together until open, and then removed from the standby. This process is also called "flying water", can effectively remove the odor of chicken skin.

3. Add the chicken to the soup pot with all the rest of the ingredients.

4, add enough 3L of water at a time, put on the high fire to cook

5, turn the fire to continue to boil for 1 hour, do not feel free to add water in the middle.

6, and finally add salt and pepper to taste, strengthen the spleen and stomach, gain the essence of a good pheasant ginseng and wolfberry soup is ready.