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
Chinese PinYin : Dun Shan De Zuo Fa
Stewing mountain
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