1. Please ask Aber in the vegetable market to kill the pheasant and peel it. Come back and wash it with water. 2. Cooking wine, soy sauce, soy sauce, pepper, salt, ginger, oyster sauce, a little bit, tune into marinade, marinate for 20 minutes. 3. Wash the colored peppers and cut into thin strips; n pieces of garlic, peeled and washed, ginger shredded.
4. Hot pot cold oil, wait for oil heat, first blast ginger and garlic, then sauté the chicken under the fire (preferably cover the pot for a while to ensure ripe). 5. After the cover is over, add the color pepper and stir fry (the color pepper is easy to cook, and the frying is too long to smash the color is not good, so it is necessary to put it later). 6. According to my own taste and seasoning, I put: salt and pepper and seven flavor powder. (In the summer, it’s too hot to eat hot, and the pheasant that doesn’t have a bit of spicy tastes what’s wrong, so just sprinkle the seven flavors before the pot is slightly spicy.)
Loading. At the table. Take a photo. Began to eat. ^^