Stewing mountain

Stewing mountain

Introduction:

Production steps:

Step 1: 1. Peel off the skin of pheasant, remove the internal organs, wash the blood and chop it into pieces;

Step 2: 2. When the cooked lard is heated to 180 ℃, put in the pheasant pieces, deep fry them into golden color, and pour in a colander to filter the oil;

Step 3: 3. Heat 20 grams of oil in the frying pan, add onion and ginger, and stir fry until fragrant;

Step 4: 4. Put in the fried pheasant, add fresh soup, pepper water, cooking wine, refined salt, sugar, MSG, and simmer over low heat until the meat is cooked and rotten;

Step 5: 5. When the juice is thick, put it into the plate.

Materials required:

Pheasant: 600g

Lard: right amount

White granulated sugar: 30g

Zanthoxylum bungeanum: 5g

Cooking wine: 20g

Scallion: 75g

Ginger: 30g

Note: features: bright red color, even rotten meat, sweet, salty and delicious.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: slightly spicy