Pheasant 500 grams

Egg white 50 grams

Angelica dahurica 2g

Clove 2 grams

2 grams of nutmeg

Amomum villosum 2 g

50 grams of soy sauce

30g of starch (peas)

Cooking wine15g

Onion15g

Sesame oil10g

Ginger10g

Octagonal 4 g

4 grams of pepper

4 grams of cinnamon

4 grams of salt

Monosodium glutamate 1 g

Peanut oil100g

Detailed steps

1. Slaughter pheasants first, then blanch them in hot water at 75℃, remove feathers and chop off paws; Then cut the knife from the pheasant's eyes, gouge out the eyes, and then cut the back, remove the internal organs, cut off the big bones (cut a knife every 5 cm), wash the blood with clear water, scald it in boiling water, and let it cool.

2. Put the pheasant belly down, put it in a soup basin, add cardamom, cinnamon, Amomum villosum, clove, pepper, angelica dahurica, star anise, ginger (sliced), onion, salt, monosodium glutamate, soy sauce, cooking wine and sesame oil for 1 hour, then add eggs, steam them in a cage, take them out and decant them.

3. Stir the remaining egg white and starch into a paste, evenly spread it all over the chicken body, put it in hot oil at 200℃, fry it for about 1 min, and take it out. When the oil temperature drops to 180℃, put the pheasant in an oil pan and fry it, put it on the plate with its belly facing up, cover it with a clean cloth and cover it with both hands several times to make the chicken crisp, and then take off the clean cloth.