If you want to taste the gift of nature, pheasant is definitely one of the must-see foods. This charming guest from the depths of Shan Ye is delicious, juicy and fragrant. There are many ways to cook pheasants, but each can inspire its unique flavor and make you linger in the feast of taste buds.

Taste is ever-changing, each with its own strong points.

Steamed pheasant to keep its original flavor. Wash the pheasant and steam it in a steamer. There is no need to add any seasoning during steaming, and the delicious taste of pheasant itself will be slowly released with steam. After cooking, pour a little soy sauce or sesame oil and decorate with shredded onion, which is simple but delicious.

Braised pheasant, rich and fragrant. Cut the pheasant into pieces and stir-fry it in hot oil until it changes color. Add onion, ginger and garlic until fragrant, then add soy sauce, cooking wine and sugar and stir well. Heat the chicken pieces with water, bring them to a boil, and simmer until the soup is thick. Sprinkle coriander or shallots before cooking, which is delicious.

Soup tonic, nourishing health. Put pheasant, Lycium barbarum, red dates, ginger slices and other medicinal materials into a casserole, add appropriate amount of water, boil over high fire, and simmer for 2-3 hours. The soup is clear and delicious, the pheasant is soft and rotten, nourishing and keeping healthy, and warming the body.

Cooking coup, get twice the result with half the effort

Choose fresh pheasant: The pheasant just slaughtered has the best taste and the meat is tender and juicy. When choosing, you can observe whether the pheasant's eyes are bright and whether the skin is firm and smooth.

Cleaning: It is very important to handle pheasants. Carefully remove internal organs and blood and clean the surface.

Proper curing: curing can make pheasant taste deeper and better. Pheasants can be marinated with soy sauce, cooking wine, ginger and other seasonings 1-2 hours before cooking.

Control the heat: according to different cooking methods, different heat needs to be controlled. Steamed pheasants should be steamed quickly on a big fire, and braised pheasants should be stewed slowly on a small fire to ensure the meat is soft and rotten.

Grasp the time: the cooking time is related to the age and size of the pheasant. Generally, it takes 15-20 minutes to steam pheasant, and 1-2 hours to braise pheasant.

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Tasting pheasant is not only a taste enjoyment, but also a close contact with nature. Whether steaming, stewing or making soup, as long as you master these cooking skills, you can easily make delicious pheasants and let your tongue swim in the game.