Braised Pheasant with Braised Pork

Braised Pheasant with Braised Pork

1. Wild pheasant slaughtered and washed

2. Chop into small pieces, soak in water for 30 minutes to remove blood water, drain the chicken pieces for later use

3. Cut the pork into mahjong pieces, add cold vegetable oil to sugar, and boil the sugar color on low heat

4. When saccharification and foaming, add the pork braised, and the pork is coated with sugar

5. Add dried chili and other ingredients, add chicken pieces and stir fry together

6. Add white wine and soy sauce in turn

7. Add light soy sauce and oyster sauce

8. Stir-fry evenly and add appropriate amount of salt and shiitake mushroom roots (the shiitake mushroom roots will be very hard when fried, and the stew will increase the aroma of the meat)

9. Pour into the pressure cooker and press for 25-30 minutes (according to the power of your own pressure cooker, the meat will not taste good if it is pressed for too long)

10. Put it back into the wok to collect the thick soup, add coriander and serve