The pheasant is washed and cut into pieces, and the other ingredients are cut into sections for use.
Heat the oil in the hot pot, dry the red pepper under the pot of musk, ginger and garlic under the pot, and sauté the chicken in the field for 1 and 2 minutes. Stir in the salt, sugar, monosodium glutamate and soy sauce. Add the green pepper and add the wine to the pot. Cover, adjust the heat for 1 minute.
Serve the dish!