Stir-fried Wheatfield Pheasant

Stir-fried Wheatfield Pheasant

　　I. Ingredients: 1. Main ingredient: 3 wheatfield pheasants (about 400g in total). 2. Accompaniments: 250g tender tofu. 3. Seasonings: chopped scallions, MSG, minced ginger, ground pepper, light soy sauce, salt, wet starch, fresh broth, as needed, and 500g cooked lard (consumed 100g)

II. Preparation: 1. Place the pheasants with their breasts facing up. Hold the body with both hands, and use your thumbs to grip tightly from the top downward along the belly, loosening and removing the skin and feathers. Remove the eyes, internal organs, and clean thoroughly. Chop off the beak and feet, then keep the two breast pieces and the head. Pound the bones to break them, and chop the meat into 1cm cubes. Cut the head in half. Dice the tender tofu into 1cm cubes and set aside on a plate. 2. Heat the wok over high heat, pour in oil until it reaches 60% heat, and deep-fry the pheasant cubes until the bones are crisp. Drain with a strainer to remove excess oil. 3. Leave 10g of oil in the wok, add chopped scallions and minced ginger, and stir-fry briefly. Add 50g of fresh broth, then put in salt, MSG, light soy sauce, etc. Thicken with wet starch to make a thin gravy, pour it over the tofu cubes, and top with the fried pheasant to serve.

III. Features: This dish is uniquely prepared. The pheasant is crispy and fragrant, the tofu is tender and fresh, with a balanced temperature, offering a distinctive flavor—it is a renowned local dish of Linchuan City.