1. Raw materials:
1. Ingredients: 250 grams of pure pheasant meat, 50 grams of fried peanuts (coat removed), 25 grams of dried chili.
2. Seasonings: peppercorns, ginger slices, scallions, cooking wine, refined salt, soy sauce, vinegar, wet starch, sugar,
garlic slices, broth, sesame oil. lard.
2. Preparation method:
1. Lightly pat the pheasant meat with the back of a knife to loosen it, cut it into square dices, put it into a bowl, add refined salt, soy sauce,
Mix the cooking wine and wet starch well, remove the seeds from the dried chili peppers and cut them into sections. Put the cooking wine, soy sauce, sugar and meat in a bowl
Make the soup and starch into a gravy.
2. Put the wok on high heat, add lard and heat it until it is 60% hot, add dried chili segments and fry them until they turn yellow, then add flower peppers and fry them once, then add the chicken Stir-fry, add ginger, garlic, and green onion, stir-fry, stir in the gravy, stir-fry again, then add peanuts, pour in vinegar and sesame oil, toss and serve.
Note: Peanuts contain protein, fat, amino acids, lecithin, vitamins, minerals and other nutrients
. The protein content, at the same weight, is equivalent to 2-3 times the protein content of general pork, beef, fish, etc. It has the effects of nourishing the spleen and stomach, moistening the lungs and reducing phlegm, and enriching blood and increasing milk. Combined with pheasant meat
This dish has the effects of nourishing the spleen and stomach, nourishing yin and reducing phlegm. It can be used as an auxiliary dietary dish for patients with spleen and stomach weakness, chronic nephritis, chronic diarrhea, chronic cough and other diseases.
How to cook pheasant in a pot:
1. Chop the pheasant into pieces, put them in an earthenware pot, and add stock to cover the meat. This dish mainly involves soup, not meat, so stock is used.
2. Seal the mouth of the jar with tissue paper so that the smell will not be lost too much. But it should not be sealed too tightly, otherwise it will burst when the temperature is high.
3. Wrap the outside of the clay pot with chaff, wrap it up to the waist of the pot, light the chaff and let it burn slowly. The key to this dish is simmering, so don't mess with it.
If you think braised pheasant in a pot is too complicated to make, you can simply braise it. But no matter how it is made, ginger slices and rice wine must be added to evacuate the wind and cold, so that the medical effect of pheasant can be exerted.
When cooking pheasant dishes, be light and don’t add too much fat.
Recipe for stewed pheasant with Polygonum multiflorum:
1. Raw materials:
1. Ingredients: 20 grams of Polygonum multiflorum, 1 pheasant.
2. Seasoning: cooking wine, refined salt, monosodium glutamate, sugar, pepper, scallions, and ginger slices.
2. Preparation method:
1. Wash and slice Polygonum multiflorum. Slaughter the pheasant, remove the feathers, internal organs, and claws, and blanch the chicken in boiling water to remove the bleeding
Water.
2. Put the pheasant into the stew pot, add appropriate amount of water, then add Polygonum multiflorum, cooking wine, refined salt, monosodium glutamate, sugar, pepper, green onion and ginger slices. Put it into the cage and steam it for about 2 hours, until the chicken is cooked and fragrant.
It is ready to be taken out of the cage.
According to reports, Polygonum multiflorum has the effects of nourishing the liver and stomach, nourishing blood, regulating wind, and astringent semen. It is mainly used to treat diseases such as insufficient essence and blood,
neurasthenia, waist and knee pain, premature graying of hair and beard, dry skin, pain and swelling. And can enhance human immune function
. Pheasant has the effect of replenishing vital energy. Regular consumption of this dish can nourish the liver and kidneys, blacken the beard and hair, improve the color,
Prolong life
How to make grilled pheasant slices
Ingredients
One male pheasant (weighing about 450 grams). 50 grams of shrimp, 50 grams of fat meat, and 75 grams of pork net oil. 30g Shaoxing wine, 20g white soy sauce, 10g sugar, 15g onion and ginger juice: 7g refined salt, 2g white pepper, 25g water starch, 25g egg white, 5g each minced onion and ginger, 15g sesame oil, sweet noodle sauce 10 grams, 5 grams of pepper and salt, 15 grams of green garlic flowers.
Preparation method
Peel the skin off the pheasant and wash it, cut the chicken into thin slices, put it into a bowl, add Shaoxing wine, white soy sauce, white sugar, etc. for dipping.
Chop the shrimp and fat meat into minced meat respectively, put them into a plate, add pheasant slices, green onion and ginger juice, refined salt, white pepper, and water starch and mix vigorously to form a paste. Mix the egg white with minced onion and ginger and spread it on the pork net oil. Then evenly spread the pheasant slices on the net oil and fold it into a long square about 25 cm long and 20 cm wide. Then put it into a wire mesh folder, put it on a fork, and smoke it repeatedly in the oven until the color is yellow and crispy, then take it out of the oven, apply sesame oil, cut it into a diamond shape, and put it on a plate. When served, it is served with sweet sauce, pepper salt, green garlic flowers and butterfly clips, giving it a unique flavor.
Features
Crispy on the outside, tender on the inside, oily and refreshing.