Pheasant can be eaten. Here's a brief introduction to the cooking method of Pheasant.

First, stew Pheasant with potato.

Ingredients: Pheasant 75g, potato (yellow skin) 35g,

Seasoning: soy sauce 2g, salt 8g, monosodium glutamate 5g, green onion 1g, ginger 1g, lard (refined) 3g.

2. Peel potatoes and cut them into hob blocks;

3. Put the pot on a strong fire, add lard to heat it, add white sugar to boil it to a sugar color, quickly stir-fry the pheasant pieces and color them, add broth (1g), add soy sauce, refined salt, monosodium glutamate, pepper water, onion and ginger slices;

4. After boiling, simmer for about half an hour;

5. Add potato pieces and stew for 15 minutes, then add monosodium glutamate.

second, the practice of chestnut pheasant

chestnuts are sweet and soft, pheasants are crisp and fresh, with good color and taste, which is attractive to appetite.

materials

main ingredients: 5g pheasant, 2g chestnut (fresh),

auxiliary materials: 8g broad bean starch,

seasoning: 3g ginger, 5g star anise, 1g cooking wine, 3g white sugar, 2g soy sauce, 6g salt, 5g peanut oil, 3g scallion and 5g pepper.

2. Wash chestnut, cut it with a knife, boil it in boiling water until it opens, take it out, and peel off the shell and fur;

3. Cut the onion and slice the ginger;

4. Put the pheasant into a bowl and marinate it with soy sauce;

5. When the frying spoon is heated to 7% heat, add the pheasant pieces, fry until golden brown, and take them out;

6. Add chestnut, fry until light yellow, and take it out;

7. Add 25g of oil to the frying spoon, add white sugar and stir-fry until it is purplish red, then add 25ml of clear soup, onion ginger, pheasant, chestnut, pepper, star anise, refined salt and cooking wine to boil, and skim off the froth;

8. Simmer slowly over low heat. When 1/3 of the soup is left, add monosodium glutamate, thicken with wet starch, and drizzle with pepper oil.

Third, the method of fresh yam chicken soup

The raw materials are fresh yam 4g, 1 candied date, 2 slices of ginger, .5 chicken and 1 carrot, and salt

Method

1. Cut the chicken into small pieces after eviscerating.

2. Peel the fresh yam and carrots and cut them into blocks.