Stewed pheasant with durian

Stewed pheasant with durian

Introduction:

"My husband bought a pheasant and insisted on mending it for me. After lunch, they began to work. My God, they both killed chickens for the first time. It's very cruel. Even Buddha Mitha killed, plucked, slaughtered, cut and washed them for a long time. It took more effort than others to kill a pig. It took a long time for them to clean up and start the fire work."

Production steps:

Step 1: what a beautiful pheasant. Show it first

Step 2: they are reluctant to kill

Step 3: kill, pluck hair, open abdomen, wash clean, more pieces

Step 4: Method: < br > 1. Cut the chicken into pieces, wash and dry.
2. Add proper amount of water to the pot, add chicken, garlic and ginger, boil them over high heat until half cooked (to remove the taste), take them out and wash them with warm water (be sure to use warm water, because the meat will become tight as soon as the hot meat is put into cold water).
3. Press the processed chicken in the pressure cooker for 15 minutes (because the pheasant is harder than the ordinary chicken, so press it down first, and the ordinary chicken step can be omitted) < br > 4. After the pressure cooker runs out of gas, add the durian core, cover the white Capsule on the Durian shell again and press for 30 minutes < br > 5. After pressing, open the lid, remove the durian core and white capsule, put the durian meat and boil it, then turn off the fire (there is no need to cover here) Otherwise, the durian meat will be black. < br > 6. Add a little salt to the plate before putting it out of the pot

Materials required:

Durian: half

Pheasant: half

Garlic and ginger: right amount

Salt: right amount

Note: it's a nutritious and tonic soup

Production difficulty: unknown

Technology: stewing

Production time: one hour

Taste: salty and fresh