Weichang Roasted Pheasant
This Weichang roasted flying dragon dish features flying dragon bird marinated in a blend of aromatic spices, then charcoal-grilled to achieve crispy skin and juicy, tender meat.
Ingredients
Farmed pheasant (slaughtered, plucked, eviscerated, cleaned)
1
Fine salt
to taste
Cooking wine
to taste
Cardamom
to taste
Angelica root
to taste
Star anise
to taste
Tsao-ko
to taste
Cinnamon
to taste
Clove
to taste
Sichuan peppercorn
to taste
Onion
to taste
Celery
to taste
Instructions
1
Step 1
After slaughtering the pheasant, immerse it in 80°C hot water for 1-2 minutes, pluck the feathers, remove the internal organs, and clean it.
2
Step 2
Add fine salt, cooking wine, cardamom, angelica root, star anise, tsao-ko, cinnamon, clove, Sichuan peppercorn, onion, and celery to the pheasant, then marinate until flavors are fully absorbed.
3
Step 3
Roast the marinated pheasant over charcoal until cooked through.
