Barbecued pheasant

Barbecued pheasant method:

Raw materials for barbecued pheasant:

One Pheasant (weighing about 500g), 25g jingdongcai, 25g dongzhusi, 25g pork shreds, 75g pig net oil, 25g scallion, 25g ginger, 30g Shaojiu, 15g soy sauce, 10g sugar, 30g Lake powder, 10g Zanthoxylum salt, 15g sesame oil and 25g peanut oil.

Process of barbecued pheasant production:

Remove the feather and wash the pheasant, remove the viscera by laparotomy, marinate it with onion, ginger, Shaoxing wine and soy sauce for 2 hours, take it out and dry it. Heat the pan on the fire, add the oil to 60% heat (about 150 ℃), stir fry the shredded meat, then add the jingdongcai and bamboo shoots, add soy sauce, Shaojiu, sugar, boil the chicken soup, thicken with starch, put the pan into the plate, cool thoroughly, add the shredded green onion, mix well and put it into the belly of the pheasant. Wash the net oil and dry the water, spread it on the cutting board, spread the egg paste with pepper salt, wrap the pheasant in the net oil and put it on the porcelain plate. Put green onion and ginger on top. Then put it into the oven and bake it until it looks golden and fragrant. Remove the onion, ginger and oil. Tear the leg and breast of pheasant into pieces. Mix well with the stuffing. Pour sesame oil on it and put it into a plate.

Characteristics of barbecued pheasant

When eating, tear it into pieces by hand and mix it with stuffing. It's dry, fragrant and oily.

Barbecued pheasant

Remove the feather and wash the pheasant, remove the viscera by laparotomy, marinate it with onion, ginger, Shaoxing wine and soy sauce for 2 hours, take it out and dry it. Heat the pan over the fire, add the oil to 60% heat (about 150 ℃), stir fry the shredded meat, add the Beijing winter vegetables and bamboo shoots, add soy sauce, Shaoxing wine, sugar and chicken soup to boil, thicken with starch, put the pan into the plate, cool thoroughly, add the shredded green onion, mix well and put it into the belly of pheasant. Wash the net oil and air it in water, spread it on the cutting board, spread the egg paste with pepper salt, wrap the pheasant in the net oil and put it on the porcelain plate. Put green onion and ginger on top. Then put it in the oven and bake it until it looks golden and fragrant. Remove the onion, ginger and oil. Tear the leg and breast of pheasant into pieces. Mix well with the stuffing. Pour sesame oil on it and put it into a plate.

essential information

Barbecued pheasant

Jiangsu cuisine

[taste characteristics] when eating it, tear it into pieces by hand and mix it with the stuffing. It is dry, fragrant and oily.

Raw materials

A pheasant (weighing about 500 grams). Jingdongcai 25g, dongzhusi 25g, pork 25g, zhuwangyou 75g. 25g green onion, 25g ginger, 30g Shaojiu, 15g soy sauce, 10g sugar, 30g Shuidian powder, 10g Zanthoxylum salt, 15g sesame oil and 25g peanut oil.

Longitude: 104.06573486

Latitude: 30.65946198