Curry Pheasant Nuggets

Name: Curry Pheasant Nuggets
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 2 catties Pheasant; 1 package Curry powder; 1 tbsp oil; 6g salt; 1 tbsp Cooking Wine; Some shallot

by Gluttonous

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

The fishy smell of pheasant is very heavy and it is not easy to boil. Therefore, cooking pheasant with heavy flavor seasoning is a way to remove the fishy smell. At the same time, using a pressure cooker can save time. Generally, curry-flavored dishes are made with curry powder, curry paste, and curry cubes. The usage of each is different. If you are not familiar with the usage, it is better to take a look at the usage method first.

Ingredients

2 catties Pheasant
1 package Curry Powder
1 tbsp Oil

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6g Salt

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1 tbsp Cooking Wine

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Some Shallot

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Curry Pheasant Nuggets

1. Wash the pheasant pieces

2. Pour the curry powder into cold water and stir well

3. Pheasant pieces in cold water into the pot, blanch for 2 minutes to remove odor

4. Remove and rinse repeatedly

5. Heat oil, add scallions and stir fry until fragrant

6. Put in pheasant pieces

7. Cooking wine

8. Stir fry over high heat to evaporate the water in the pan

9. Add the stirred curry sauce

10. After boiling, add salt to taste

11. Put in the electric pressure cooker

12. Bake for about 30 minutes, and it can be out of the pot after depressurizing

13. Serve on a plate and serve

Tips:
1. The cooking time of the pressure cooker is for reference only, and the pheasant should be cooked until soft.
2. Blanching, rinsing, and cooking wine are all for removing peculiar smell.