Materials

One pheasant is about 75g, pork belly is 52g, Chinese cabbage is 1g, water-soaked mushrooms are 25g, onion and ginger are 2g, soy sauce is 75g, sugar is 2g, Shaoxing wine is 5g, refined salt is 2g, star anise is 2g, and chicken soup is 755.

Practice

1. Slice the pork. The pheasant is disembowelled from the back to remove the internal organs and washed. The paws are pinned in the abdomen, and one wing goes out of the mouth and the other is pinned behind the back.

2. The pheasant is scalded in a boiling water pot, and the blood is removed and fished out.

3. Add chicken soup, Shaoxing wine, white sugar, refined salt, star anise, onion and ginger to the pot, and add chicken to boil.

4. Add pork belly and water-soaked mushrooms to boil, skim off the floating foam, put cabbage sticks in the casserole, pour the pheasant and soup into the casserole, simmer on low heat until the pheasant is cooked, remove the cabbage sticks and seasoning residue, plate the pheasant, put the soup into a wok to boil, add monosodium glutamate, thicken with wet starch, pour sesame oil and pour it on the pheasant.

tips

features

bright red color, soft and rotten bones, mellow and delicious.

operation tips

simmer with low fire, and the fire will not rot easily if it is too urgent. The length of time can be determined according to the age of the chicken.