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The stone pheasant known as the three stones of Lushan Mountain, what do you think is the best way to make it?

1. Manufacturing method: cut off the head and claw tip of frog (stone pheasant), peel off, remove viscera and wash, put tea (cloud tea) into a small bowl, soak in appropriate amount of boiling water to take juice and set aside; wash onions and cut into powder. Add 5 grams of chopped onions and the right amount of salt and pepper, stir-fry in the pan, remove and crush to make chopped onion salt and pepper and set aside; put the washed chicken into a small pot and marinate with spring onion salt, pepper, soy sauce, cooking wine, monosodium glutamate, ginger and spring onions for half an hour.

2. In the production of Lushan stone chicken, we need to prepare 500 grams of frogs, cucumbers, rice, etc., as well as pepper, salt, soy sauce, cooking wine, monosodium glutamate, sugar, sesame oil and other seasonings. Wash the stone pheasant, remove the skin, claws and head, and set aside.

3. To do some preparatory work, first of all, you need to do some preparatory work, that is to say, to buy some pheasants, cucumbers and tea, as well as some household seasoning dishes such as spring onions, ginger and garlic. There are also some household seasonings, first of all, the head of the pheasant and feet need to be removed, then the skin of the pheasant is torn off, and then the internal organs are washed.

4, followed by the opportunity to wash clean in a small basin, add some spicy onions, but also light soy sauce, rice wine, and its onions and garlic. Peel the towel gourd and peel the towel gourd for about half an hour. After washing, mix well in the salt. At this time, take out a wok, stir the white rice and its leaves well, then put in some onion leaves, put the pickled turkey on top of the onion leaves and shoot, then cover the seal.

How to cook stone chicken

Take a stew bowl, put the meat in the middle of the bowl, cover with shiitake mushrooms, stone chicken back up, put around the meat, pour 250 ml of fresh soup, add salt, ginger slices, scallion white, monosodium glutamate, steam until crispy, take out, pick out ginger slices, scallion white, sprinkle with chicken oil.

The first burning method is clear stew. Wash and remove the hair of the stone pheasant, add some black fungus, red jujube, Chinese wolfberry and other ingredients into the stew, pour in clean water, add a little salt and chicken essence, and simmer for about three hours until the chicken is rotten enough to peel off easily. This cooking method fully combines the delicacy of the stone pheasant with the nutrition of the ingredients, the soup is light and delicious, and the entrance melts immediately. The second burning method is braised.

The practices of stone pheasant include steamed stone chicken, braised stone chicken and so on. The method of braised stone chicken is to wash the stone chicken, cut it into pieces, put it into a bowl and paste it, add lard under the pan, stir-fry garlic and red pepper for 1 minute until fragrant, add stone chicken and Huizhou soil sauce, season, broth 400 grams and simmer for 10 minutes, then simmer for 10 minutes. Stone pheasant is a medium-sized pheasant, a total of 14 subspecies, body length 27-37 cm, weight 440-580 grams, slightly larger than partridge.

When making braised stone chicken, first wash and cut the chicken into pieces, then put it into a bowl and marinate it for flavor. Then, put lard in the pan, burn it over low heat, add garlic and pickled red pepper, stir-fry over low heat for 1 minute, until the aroma overflows. Then, add the chicken nuggets and Huizhou local sauce to the pot, season and pour in 400 grams of stock, simmer over low heat for 10 minutes, and finally out of the pot to enjoy.

Garlic cloves, lard, chicken soup. The production method will use a knife to make a small cut in the neck, peel off the skin from the edge of the knife, then remove the internal organs, chop off the head and claws, wash, and cut each into four pieces. Wash the fungus and tear it into small pieces. Put the stone chicken into the soup bowl, add cooking wine, salt, sugar, monosodium glutamate, sliced ginger, garlic cloves, lard, chicken soup, fungus, ham and bamboo shoots, cover the soup bowl with a large plate, steam for half an hour and remove.

What kind of food can stone chicken make?

Fried stone pheasant: the stone pheasant in Jinggangshan is a kind of precious frog with delicate meat. They live in high mountains, valleys and streams, and it is difficult to catch, so this kind of dish is particularly precious. In areas infested by stone pheasants, there are often poisonous snakes, which makes stir-frying of stone pheasants more rare. Orchid bamboo shoots: this dish uses small bamboo shoots unique to Jinggang Mountains as the main raw material.

Steamed stone pheasant is a traditional delicacy with unique flavor. With stone pheasant as the main ingredient, steamed stone chicken retains its original taste and tastes delicious. Here are some special ways to share: choose materials: choose fresh stone pheasants, preferably wild ones, because wild stone pheasants are more compact and taste better. The size of the stone pheasant should be moderate, too large or too small will affect the taste. Treatment of stone pheasant: after slaughtering the stone pheasant, remove the internal organs and wash it clean.

It doesn't taste so strong, but it's also a very delicious food. now without saying much, let's go into the step of stewed stone chicken. Needless to say about the main ingredients, first find some very large pheasants, and then add some fat pork as auxiliary ingredients, and then prepare onions, ginger and garlic, as well as monosodium glutamate and spices.

Double-flavored stone pheasant is a delicious dish with various cooking methods. The following introduces a common cooking method: ingredients: 500 grams of stone chicken meat, green and red pepper, each right amount of salt, soy sauce, cooking wine, white sugar, chicken essence, starch, edible oil: wash the stone chicken meat, cut into thin slices, and marinate with salt and cooking wine for 10 minutes. Wash green and red peppers and cut into shreds. Chopped onion, ginger and garlic.