Sliced chicken with shepherd's purse

Method of sliced chicken with shepherd's purse

Raw materials for making shepherd's purse and pheasant slices:

300 grams of pheasant meat, 50 grams of shepherd's purse, 125 grams of winter bamboo shoots, 2 pieces of egg white, green onion powder, ginger rice, yellow rice wine, sugar, white soy sauce, salt, monosodium glutamate, water chestnut powder, sesame oil, clear soup 75 grams.

Processing steps of shepherd's purse pheasant slices:

1. Cut the mountain chicken into slices, put it into the pulp made of protein, salt and water chestnut powder, cut the winter bamboo shoots into slices, soak the shepherd's purse in boiling water, wash it with cold water, squeeze out the water, and cut into fine powder.

2. Open the pig oil pan, put the winter bamboo shoots into the pan, slide them, pour them out, filter the oil and put them in place.

3. Open another wok of pig oil and cook until it's ripe. Put the sliced pheasant into the wok for about one minute. Take it out and put it with the sliced winter bamboo shoots.

4. Put shepherd's purse into oil pan, add onion, ginger, wine, soy sauce, sugar, monosodium glutamate and clear soup, bring to a boil, then pour in sliced pheasant and sliced winter bamboo shoots, turn them over, pour some sesame oil, and put them on the pan.

Sliced chicken with shepherd's purse

Shepherd's purse and pheasant slices is a traditional Shanghai dish. It is suitable for spring and winter. It is made of mountain chicken, winter bamboo shoots, yellow rice wine, shepherd's purse, etc.

Basic materials

Pheasant meat (300g), shepherd's purse (50g), winter bamboo shoots (125g), egg white (2), onion powder, ginger rice, yellow rice wine, sugar, white soy sauce, salt, monosodium glutamate, water chestnut powder, sesame oil, clear soup (75g)

Cooking method

1、 Cut the chicken into slices and put it into a paste mixed with protein, salt and water chestnut powder. Cut the winter bamboo shoots into slices. Soak the shepherd's purse in boiling water and wash it with cold water. Squeeze out the water and cut it into small pieces.

2、 Open the pig oil pot, put the bamboo shoots into the pot, slide them, pour them out, filter the oil and put them in place. Open another wok of pig oil, cook until six mature, put the sliced pheasant for about one minute, take it out, and put it with the sliced winter bamboo shoots.

3、 Put shepherd's purse into oil pan, add onion, ginger, wine, soy sauce, sugar, monosodium glutamate and clear soup, boil, then pour in sliced pheasant and sliced winter bamboo shoots, turn over, pour some sesame oil, that is, remove the pot and put on a plate.

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