This dish is very difficult to do so once, all the accessories are too rare. Sweet, with a touch of wine, this is the taste of childhood - red yeast rice wine. ⚠ Note: Pay attention to the tips behind.
Wash the pheasant and cut into pieces. Garlic, smashed into velvet. Add cassava powder, salt and soy sauce with a little water and mix well.
Burn a pot of water, put the pheasant into the water, and remove it for use.
Hot oil pan, under the garlic, ginger, fragrant.
Put the chicken in the pot, add the second pot, stir fry for a while, pour the prepared red yeast distiller's grains and continue to stir fry.
Add the clams and stir fry for a while, pour in the homemade spicy sauce and stir fry.
On the saucer, open to eat.
This dish is from the hot oil pan to the saucer. The whole process is very fast, and it will never exceed five minutes. Therefore, the turkey is very tender and tender. The taste of the red koji is just combined with the fragrant flavor of the pheasant. It spreads in the taste buds. I said that I drooled while writing. Tianji flies, the time is controlled in about two minutes, not too long, and the pheasant is old for a long time. The salt must be added with the tartar sauce, otherwise the fresh pheasant will be destroyed by the salt. There is not much salt, soy sauce is salty, too much salt in addition to salty, it will also cover the sweetness of red yeast rice wine.