Pheasant fried with pickles

Pheasant fried with pickles is a food made with pheasant and various pickles. Although pheasant has a relatively high nutritional value and pickles taste good, it is not recommended to stir-fry pheasant with pickles because the nutritional value of pickles is not very high. The three dishes made with pheasant, namely Kung Pao Pheasant, Braised Pheasant in a Pot, and Pheasant Stewed with Polygonum Multiflorum, are all delicious and nutritious!

1. Kung Pao Pheasant

raw material:

1. Main ingredients: 250 grams of clean pheasant meat, 50 grams of fried peanuts (peeled), and 25 grams of dried chili.

2. Seasoning: pepper, ginger slices, scallion segments, cooking wine, salt, soy sauce, vinegar, wet starch, sugar, garlic slices, broth, and sesame oil. lard.

Preparation method:

1. Gently loosen the pheasant meat with the back of a knife, cut it into square dices, put it into a bowl, add salt, soy sauce, cooking wine, and wet starch and mix well. Remove the seeds from the dried chili peppers and cut them into sections. Put the cooking wine, soy sauce, sugar, broth, and starch in a bowl to make a sauce.

2. Put the wok on high heat, heat lard until 60% hot, add the dried chili segments and fry until yellow, then add the Sichuan peppercorns and fry again, add the chicken and stir-fry, add the ginger, garlic and onion and stir-fry, add the starch sauce and stir-fry again, then add the peanuts, drizzle with vinegar and sesame oil, toss once and it’s done.

2. Braised pheasant in a pot

1. Chop the pheasant into pieces, place in a ceramic pot and add stock to cover the meat. This dish is mainly about drinking the soup rather than eating the meat, so you need to use stock.

2. Seal the mouth of the jar with tissue paper to prevent the smell from being lost too much. But it cannot be sealed too tightly, otherwise it will burst at high temperature.

3. Wrap the outside of the pottery jar with rice bran up to the waist of the jar, then light the rice bran and let it burn slowly. The key to this dish is to use a slow fire, so don't overcook it.

If you think braised pheasant in a pot is too complicated to make, you can simply stew it. But no matter how it is prepared, ginger slices and rice wine must be added to dispel the wind and cold, so that the pheasant can exert its medical effect.

3. Polygonum multiflorum stewed with pheasant

raw material:

1. Main ingredients: 20 grams of Polygonum multiflorum and 1 pheasant.

2. Seasoning: cooking wine, salt, MSG, sugar, pepper, scallion and ginger slices.

Preparation method:

1. Wash and slice Polygonum multiflorum. Kill the pheasant, remove the hair, internal organs and claws, and blanch it in boiling water to drain the blood.

2. Put the pheasant into a stewing pot, add appropriate amount of water, then add Polygonum multiflorum, cooking wine, salt, MSG, sugar, pepper, scallion segments, and ginger slices. Steam in a cage for about 2 hours, until the chicken is cooked and tasty, then remove from the cage.