I don't know if you have eaten free-range pheasant, this pheasant has no pure wild pheasant that kind of wild mountain flavor, and the fresh flavor of chicken is definitely not comparable to ordinary domestic chicken, today to make a small fried pheasant to give to everyone.
Ingredients: Noyama
Seasoning: rapeseed oil, lard, green pepper, millet spicy, dried chili pepper, Pixian watercress, safflower pepper, green peppercorn, fresh green pepper, ginger, ginger, garlic, green onion, sugar, very fresh soy sauce, aged vinegar, cooking wine, beer, pepper, monosodium glutamate
Preparation steps:
1. Usually free-range pheasant grease is more, so we must remove the chicken fat when processing, otherwise the dish is too greasy, and the removed chicken fat is also very fragrant for frying other dishes.
2. First chop the whole chicken into small pieces, so that the taste is better and more flavorful.
3. Still the old process, add salt and cooking wine to grab and marinate for a while, and then rinse the chicken nuggets several times with water, and then squeeze out all the remaining blood in the chicken, so that you can further go fishy. In addition, only when the water is squeezed out can the juice be re-inhaled, which I believe everyone understands.
4. Add salt, soy sauce, cooking wine, pepper and a few pieces of rotten onion and ginger to the chicken nuggets, press out the onion and ginger juice and then repeatedly scratch and mix, let the chicken reabsorb the juice, marinate for 20 minutes, and then pick out the onion and ginger without, such a standard process must be kept in mind.
5. Prepare a little side dish and ingredients, green pepper and millet spicy knife cut into slices, ginger cut into small pieces, ginger cut into thin strips, green onion cut into small pieces, and then shoot a few garlic out on it.
6. Heat the pot with oil, add some lard to increase the flavor, heat 70% of the oil temperature, sprinkle a few safflower peppers and quickly pour into the chicken and sauté, keep sautéing until the chicken nuggets have just run out of moisture, add green peppercorns, dried chili peppers, ginger slices and 1/3 garlic into it to burst out the aroma.
7. Add a small spoonful of Pixian watercress to fry out the aroma and red bright soup color. Stir-fry until fragrant, pour in half a beer and add the right amount of water to start seasoning, add soy sauce to increase the flavor, sugar to freshen, pepper to taste and bring the soup to a boil. Since it is not a chicken, if you want to be soft and rotten, you must boil the soup and change it to a medium-sized heat for a while, about 20 minutes.
8. When the time comes, open the lid and change to high heat, pour in turn the green onion and garlic, fresh green peppercorns and millet spicy and push well, add MSG to season after one minute, then add the green peppers and push well, then add the ginger shreds, push well and collect the juice. Finally, add the aged vinegar on the side of the pot to stimulate the last aroma and turn off the heat.
Such a small stir-fried chicken made of pheasant, chicken is indeed much more delicious than ordinary chicken, whether it is used for rice or wine, it is simply miserable. If you like this little stir-fried pheasant, would you like to give it a thumbs up? Thanks for your attention and sharing a different home-cooked meal every day.