Pheasant stir-fried pickles is a food made with pheasant and various pickles. Although the nutritional value of pheasant is relatively high, the taste of pickles is also better, but it is not recommended that everyone use pickles to fry pheasants, because the nutritional value of pickles is not very high. The three foods made from pheasant, Kung Pao pheasant, canned braised pheasant, and Shouwu stewed pheasant, are more delicious and nutritious!
1. Miyoshi pheasant
raw material:
1. Ingredients: 250 grams of net pheasant meat, 50 grams of fried peanut rice (undressed), 25 grams of dried chili peppers.
2. Seasoning: peppercorns, ginger slices, green onion, cooking wine, fine salt, soy sauce, vinegar, wet starch, sugar, garlic slices, broth, sesame oil. lard.
Method:
1. Gently pat the pheasant meat with the back of a knife, cut into square cubes, put it into a bowl, add refined salt, soy sauce, cooking wine, wet starch and mix well, dry chili peppers to remove seeds, cut into sections, and put cooking wine, soy sauce, sugar, broth and starch in the bowl to make a sauce.
2. Put the wok on high heat, burn the lard to 60% heat, add the dried pepper segment and fry it to turn yellow, then add the peppercorns to fry, fry the chicken, add ginger, garlic and green onion and fry it, cook the sauce, fry it again, then add peanuts and rice, pour in vinegar and sesame oil, turn it upside down and it will be.
2. Canned braised pheasant
1． Chop the pheasant into pieces, put them in a clay pot, and add the broth without meat. This dish mainly drinks soup, not meat, so use stock.
2． The mouth of the can is sealed with cotton paper so that the smell does not lose much. But it should not be sealed too tightly, otherwise it will explode at high temperatures.
3． The outside of the clay pot is wrapped in chaff and wrapped around the waist of the jar, and the chaff is lit to make it burn slowly. The key to this dish is to use a low flame, so it must not be provoked.
If you think that canned braised pheasant is too complicated to make, you can also simply stew it. But no matter how it is made, ginger slices and rice wine must be put in order to evacuate the wind and cold, in order to exert the medical effects of pheasant.
3. Shouwu stewed pheasant
1. Ingredients: He Shou Wu 20 g, pheasant 1.
2. Seasoning: cooking wine, salt, monosodium glutamate, sugar, pepper, green onion, ginger slices.
1. Wash and slice He Shou Wu. The pheasant is slaughtered, haired, visceral, clawed, and blanched in a pot of boiling water.
2. Put the pheasant into the stew cup, add an appropriate amount of water, then add He Shou Wu, cooking wine, refined salt, monosodium glutamate, sugar, pepper, green onion, ginger slices, put into the basket and steam for about 2 hours, until the chicken is cooked and rotten, it is ready.