Kill the pheasant, peel it, wash it, put it on the plate, cut the dried pepper, and cut it into the pepper. Wash the sliced garlic and put the ginger shredded
Hot pot, put enough oil to heat more than 200 degrees, pour the pheasant into the pot and stir fry for a minute, then pour the pepper into it, pour the garlic into the stir fry for about a minute. Then add a spoonful of yellow wine and pour the ginger into the lid. After the lid is simmered for about three minutes, add the salt MSG to the pot.