Wash the pheasant, cut off the fingertips, and smash it into small pieces.
Marinate the pheasant in salt, pepper, cooking wine, starch, onion, and ginger for 30 minutes.
Cut pepper, cut onion, sliced ginger, sliced garlic
Wash the parsley, cut into sections; peel the green bamboo shoots, cut into strips; cut pepper, millet pepper wash and cut
Put the oil in the pot and burn it to 60% heat, put it into the chicken and fry it, drain the oil.
Leave a little oil in the pot, add the pickled pepper, soaked ginger, scallion, garlic, parsley, pepper, and millet pepper. Add the fried pheasant, cooking wine, pickled pepper and stir fry. , stamped for 5 minutes
Put a little MSG, a little water starch can be thickened
1. The pheasant must first pass the oil or the water to make the pheasant firm, so that the taste is good when it is burned out. 2, must use the rich aroma of parsley.