Pan-Fried Pheasant
Pheasant meat is pounded into a paste, spread over cooked pork fat, covered with pickled vegetable leaves, dipped in batter, and pan-fried until done.
Ingredients
pheasant breast meat
500 g
pork fat
475 g
pickled mustard green leaves
475 g
egg whites
2
fine salt
6 g
Shaoxing wine
40 g
scallion-ginger juice
40 g
water chestnut starch
60 g
Sichuan peppercorn powder
a pinch
Instructions
1
Step 1
Finely chop and pound the pheasant breast meat into a paste. Add half of the egg whites, half of the fine salt, half of the water chestnut starch, half of the red pepper powder, along with the scallion-ginger juice and Shaoxing wine. Mix thoroughly until evenly combined.
2
Step 2
Blanch the pork fat in boiling water, then simmer it in the same broth for half an hour. Remove and let cool slightly, then cut into 12 pieces, each about 2 inches long, 1 inch wide, and 1/5 inch thick. Lay each piece flat, spread a layer of the prepared pheasant paste on top of each piece of fat, and cover each piece of paste with a leaf of pickled mustard green. In a separate bowl, mix the remaining water chestnut starch, egg whites, Sichuan peppercorn powder, and salt into a batter, then spread it around the edges of each piece to seal them.
3
Step 3
Heat a wok, add a very small amount of lard, and let it melt. Remove from heat briefly to cool slightly, then return to the heat. Place the pieces in the wok fat-side down, one by one. Pan-fry over low heat for about 3 minutes. Flip each piece and pan-fry for another 3 minutes, then remove from the wok and serve.
