This is a dish learned from the father-in-law. I have done it several times and have not reached his level, but it tastes good, especially the soup, and the rice is absolutely first class.
After the processing of the pheasant, it is marinated with cooking wine, soy sauce and ginger.
Bitter gourd cut into small strips.
Chilli shredded, garlic chopped, ginger shredded.
Put the hot pot into the oil, sauté the ginger and minced garlic, add the sautéed pheasant, and add the bitter gourd to stir fry.
Add boiling water and cover and cook.
When the soup is white, add the basil leaves and stir fry for 30 seconds. Add the pepper, pepper, salt, a little soy sauce, soy sauce, a few drops of sesame oil, you can cook.
Perilla can't be cooked for a long time, and it doesn't come out when the onion and parsley are out of the pan. The weight of the basil and the time of the pot are the key to determining the taste of the dish.