The pheasant is washed and cut into small pieces, and the old pepper and starch are marinated for 1 hour.
After the oil is hot, sauté the bean paste and the sour pepper, add the ginger garlic garlic seedlings and other kimchi stir fry, add the turkey fire and stir fry a few times, add the celery and garlic seedlings and continue to stir fry until cooked.
Pack the parsley and embellish it.
The sour pepper and sour ginger in kimchi are basically essential materials for stir-fry and sour taste in Sichuan cuisine. You can add wild pepper to increase the spicyness. The pheasant must be quickly sizzled on the fire, so that the meat will be fresh and tender, and the side dish can be matched according to the taste.