Raw materials: pure wild pheasant (1) about 750g, pork belly 520g, Chinese cabbage100g, fried oyster mushroom 25g, onion ginger 20g, soy sauce 75g, sugar 20g, Shaoxing wine 50g, salt 2g, star anise 2g, old hen soup 750g, starch.

Exercise:

1. Slice raw pork. The pheasant was disembowelled from the back, eviscerated and cleaned. The paw was nailed to the abdominal cavity, one wing came out of the mouth and the other was nailed to the back.

2. Blanch the pheasant in a boiling water pot, and then remove the blood.

3. Put the old hen soup, Shaoxing wine, sugar, salt, star anise, onion and ginger into the pot, and add the chicken to boil.

4. Add pork belly, stir-fry Pleurotus ostreatus, bring to a boil, skim the foam, put cabbage strips in the casserole, pour the pheasant and soup into the casserole, simmer over low heat until the pheasant is soft and rotten, remove the cabbage strips and seasoning residue, put the pheasant in a plate, cook the juice in an iron pan, add chicken essence, thicken the wet starch, pour sesame oil on it, and pour it on the pheasant.

Exercise 2

Raw materials: Pheasant 1 piece, Auricularia auricula 30g, Lycium barbarum 1 piece, edible salt 6g, onion 10g, ginger 4 pieces, star anise 2 pieces, rice wine 10g, and proper amount of edible oil.

Exercise:

1. Chop a small piece of pheasant, wash it, soak it in clear water, take it out and clean it.

2, black fungus root cleaning, onion cutting, ginger cutting in large areas, pheasant.

3. Put a small amount of cooking oil in the wok to boil, add black pepper chicken pieces and stir fry for ten minutes, add ginger, garlic and rice wine and stir fry for a while.

4. Add water without chicken breast and boil it with octagonal fire.

5, all transferred to the rice cooker, stew for about 2 hours on medium heat, until the black pepper chicken is rotten.

6. Add black fungus and salt and stew for another 20 minutes.

7. Add Lycium barbarum 5 minutes before cooking, and a pot of delicious and nourishing soup will do.

Exercise 3

Raw materials: 500g pheasant, 200g chestnut (fresh), 8g cowpea cassava starch, 30g ginger, 5g star anise, 0/0g rice wine/kloc-,30g sugar, 20g soy sauce, 6g salt, 50g edible oil, 30g shallot, 5g pepper and 2g chicken essence.

Exercise:

1. Slaughter pheasant, unhairing, eviscerating, cleaning, and cutting into 2.5cm thick slices.

2. Wash chestnuts, cross them with a knife, scoop them up with boiling water until the mouth is open, and peel off the shell and fur.

3. Slice onion and ginger.

4, pheasant breast meat into a bowl, add soy sauce and marinate slightly.

5. When the frying pan oil is heated to 70%, add the pheasant pieces and fry until orange.

6. Add chestnuts and fry until light yellow.

7. Add 25 grams of oil to the wok, add sugar and stir-fry until it is wine red, add 250 ml of white soup, ginger and garlic, pheasant, chestnut, pepper, star anise, salt and rice wine to boil, and skim off the white foam.

8. Simmer slowly with slow fire. Add chicken essence, wet starch thickening and pepper oil to juice13.