material
75g of clean pheasant, 52g of pork belly, 1g of Chinese cabbage, 25g of water-soaked mushrooms, 25g of onion and ginger, 75g of soy sauce, 2g of white sugar, 5g of Shaoxing wine, 2g of refined salt, 2g of star anise and 77 chicken soup.
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.
Method 2: Pheasant broth
Material
Ingredient: 1 pheasant
Accessory: 3g of auricularia auricula, 1g of Lycium barbarum
Seasoning: 6g of salt, 1g of onion, 4 slices of ginger, 2g of star anise, 1g of cooking wine and proper amount of vegetable oil
Method 1: Wild.
2. Remove the roots of auricularia auricula, wash it, cut onion into sections, cut ginger into large pieces, and pheasant.
3. Heat the wok with a little vegetable oil, stir-fry the chicken pieces for a few minutes, and stir-fry the onion, ginger and cooking wine for a while.
4. Add water without chicken pieces and star anise fire to boil.
5, all transferred to the pot, low heat stew for about 2 hours, until the chicken pieces rotten.
6. Add fungus and salt and stew for another 2 minutes.
7. Add Lycium barbarum 5 minutes before cooking, and make a delicious and nourishing soup.
method 3, pheasant shark's fin soup
material
3g of dried shark's fin and one pheasant
method 1. Soak the shark's fin for two hours
2. After cooking for half an hour, pick out the bones and only take the meat
3. Add pheasant pieces and cook in a purple casserole for three hours
method 4. Dice carrots in twos; One or two garlic seedlings, cut into sections; Two or two celery, cut into sections; One tablespoon of watercress, three tablespoons of soy sauce, one tablespoon of vinegar and coffee, pepper powder, salt, chicken essence and two tablespoons of starch.
Practice
1. Stir the shredded pork with a tablespoon of starch, douban and a tablespoon of soy sauce. Mix a tablespoon of starch, chicken essence and vinegar with two tablespoons of water to make a sauce.
2. Put oil on the pot and heat it to 7%. Stir-fry the shredded pork and push it to the side of the pot.
3. Add shredded carrots, celery and garlic and fry for about one minute.
4. Add two tablespoons of soy sauce, one tablespoon of soup (water is also acceptable) and stir-fry with shredded pork for about half a minute.
5, thicken, put pepper powder and shovel evenly, and then serve.