CATDOLL : CATDOLL: How to catch pheasants using a pheasant net?

How to catch pheasants with a pheasant net?

Use a pheasant net to catch pheasants: The pheasant net should be placed in the center of the narrow path on hills, slopes, and fields. If the road is wide, weeds should be placed on one side of the road to make it narrower and smaller, so that the pheasants have nowhere to escape.

In general, pheasants are most active and like to call in the early morning, which exposes their hiding places. At this time, you should choose a flat place at least 200 meters away from the pheasants to set up the pheasant net. The net should be perpendicular to the pheasants. Generally, a black nylon fine wire net with a length of 50 meters and a height of 6 meters is more useful.

1. Shine a strong flashlight into the pheasant's eyes and the pheasant will not run away;

2. Use rice wine to get the pheasant drunk;

3. When you see a pheasant, chase it vigorously. When it gets tired, it will burrow into the bushes and stay there without moving, not caring about its head or its butt.

4. Use a set. Here are a few ways to set a pheasant set;

5. Use a matchmaker to lure the fish, then set a trap on the ground;

6.Using ultrasonic technology to catch pheasants.

How to make pheasant rolls

1. Ingredients: 100 grams of pheasant breast, 250 grams of lard, 3 egg whites, 40 grams of starch, 20 grams of green onion, 20 grams of sesame oil, 5 grams of cooking wine, 15 grams of pepper and salt, 10 grams of flour, 5 pickled leeks, 2 grams of sugar, 500 grams of vegetable oil, 2 grams of ginger, 2.5 grams of salt, and 15 grams of noodle sauce.

2. Preparation method: Wash the pheasant breast and cut it into thin strips. Cut 5 grams of green onion into strips and 15 grams into green onion segments. Cut the ginger into strips. Wash the net oil and dry it. Wash the chives, add sugar to the noodle sauce and mix well. Beat the egg white with bamboo chopsticks into foam, add 10 grams of flour and 15 grams of starch and mix well to make egg foam paste. Add 25 grams of starch and a little water to make a paste.

3. Put the shredded chicken in a bowl, add salt, cooking wine, green onion, shredded ginger, and 5 grams of sesame oil and mix well. Spread the frying pan on the chopping block, apply starch paste, put the shredded chicken on one side of the frying pan, lay it out in a strip, put a pickled leek in the middle, and roll it into a 4-inch thick roll. After rolling, steam it thoroughly and take it out.

4. Heat oil in a pan until it is 40% hot, coat the pheasant rolls with egg paste, fry until the outside is solidified, then remove. When the oil temperature rises to 60%, fry the pheasant rolls again until golden brown, remove, drain, cut into 3 cm long pieces, place upright on a plate, and drizzle with sesame oil. Serve with green onions, noodle sauce, pepper and salt.

Method 2:

【raw material】

White fat (175 grams), lean meat (150 grams), ham (40 grams), rose oil (a little), white sugar (a little), refined salt (a little), chestnut powder (a little), egg white (a little), Deng flour (produced in Guangdong, white in color, without gluten) (40 grams), and MSG (a little).

【Production process】

1. Cut the white fat and lean meat into thin slices. The white fat can be sliced ​​into 4 slices, each 6 inches long and 4 inches wide. The lean meat can also be cut into 4 slices, each 4 inches square. Add sugar, rose wine and salt and marinate for more than ten minutes to make it tasty. 2. Cut the ham into long strips, then flatten the white fat, spread the lean meat on the fat, put the ham in the center, and roll it into a cylinder. Seal the rolled edge with egg white and chestnut powder to prevent it from loosening. Now roll it in Deng flour, then steam it in a steamer for fifteen to twenty minutes. After taking it out and cooling it, cut it into small round pieces 5 cm thick, put it into a hot oil pan, and fry it until golden brown.

Daliang Pheasant Roll

Daliang pheasant roll, also known as Daliang meat roll, is a traditional delicacy belonging to the Cantonese cuisine. Made of fatty meat slices, it is characterized by being sweet, crispy, fragrant, fat but not greasy, and suitable for wine and tea.

Chinese name

Daliang Pheasant Roll

Main Ingredients

Fatty pork, lean pork

Classification

Cantonese cuisine

taste

Sweet and crispy, delicious and caramelized

Aliases

Daliang Meat Roll

fast

navigation

Production method, raw materials and production flavor characteristics

Introduction

Daliang pheasant roll is one of the most well-known dishes in Cantonese cuisine. It was created by chef Dong Cheng of Daliang Yichunyuan Restaurant in the 1920s. The name is the same as the pheasant roll recorded in Yuan Mei's Suiyuan Cookbook in the Qing Dynasty, but the ingredients and preparation are different. It is made of fat slices and is characterized by sweetness, crispness, caramel flavor, fat but not greasy, and suitable for wine and tea.

Daliang Pheasant Roll

Preparation method

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Ingredients: 500 grams of fat pork slices 20 cm long, 14 cm wide and 1 mm thick, 500 grams of lean pork sliced ​​into thin slices, 100 grams of cornstarch, 40 grams of Shaoxing wine, 6 grams of salt, 1 egg, and 2.5 grams of MSG.

Preparation method:

1. First, marinate the fat slices with 25 grams of Shaoxing wine for 20 minutes. Then add 15 grams of Shaoxing wine, salt, MSG, and egg yolk as appropriate, mix with the lean meat slices, and sprinkle with a thin layer of cornstarch.

2. Coat the fat slices with cornstarch and spread them out. Place the lean meat slices on top of the fat slices, taking up 2/3 of the width. Mix egg white and cornstarch together to make the remaining 1/3 of the width, and roll it tightly into a cylinder.

3. Steam in a steamer until cooked, cut into 0.5 cm thick chess pieces after cooling, deep fry until golden brown, serve on a plate, and eat with Huai salt

Steps to make fried pheasant rolls

It is golden in color, crispy on the outside and tender on the inside, with a special flavor.

Category Tags

Northwest cuisine

Classification

Fried

Food taste

Crispy Fried

Main Process

Ingredients

pheasant

200g

Lard

250g

Egg white

72 g

Starch (broad beans)

40g

Wheat flour

10g

Chinese chives

20g

Shallots

15g

sesame oil

10g

Cooking wine

5g

Salt and pepper

15g

White sugar

2 g

Vegetable oil

30g

ginger

2 g

Salt

3 g

Sweet noodle sauce

15g

Detailed steps for making fried pheasant rolls

1. Kill the pheasant, remove the feathers, remove the internal organs, clean it, slice the breast meat, clean it, and cut it into thin strips;

2. Cut 5g of green onion into strips and 15g of green onion into segments;

3. Cut ginger into shreds;

4. Wash the net oil and dry it;

5. Wash the leeks and pickle them with salt;

6. Add sugar to the noodle sauce and mix well;

7. Beat the egg whites with bamboo chopsticks until they are foamy, add 10 grams of flour and 15 grams of starch and mix well to make egg foam paste;

8. Add 25 grams of starch to a little water to make a paste;

9. Put the shredded chicken in a bowl, add salt, cooking wine, green onion, shredded ginger and sesame oil and mix well;

10. Spread the net oil on the anvil and apply starch paste;

11. Place the shredded chicken on one side of the frying pan, lay it out in a long strip, put a pickled chive in the middle, and roll it into a 4-inch thick roll. Repeat this process;

12. After rolling, steam the dough thoroughly and take it out;

13. Heat oil in a pan until it is 40% hot, coat the pheasant rolls with egg batter, fry until the outside is solidified and remove from the pan;

14. When the oil temperature rises to 60% hot, deep-fry the pheasant rolls until golden brown, then remove from the oil and drain;

15. Drain the oil and cut into 3 cm long pieces, place upright on a plate, and drizzle with sesame oil.

16. Serve with green onions, noodle sauce, pepper and salt.

Tips for making fried pheasant rolls

Tips for making:

1. Egg paste, also known as snow paste. Beat the egg white until it is hard and thick enough to hold chopsticks upright, then add starch and flour to mix. The general ratio is 1 egg white to 15 grams of flour. Egg paste can be used for both meat and vegetable dishes. Dishes coated with this paste are snow-white after frying, and are plump and soft.

2. The egg foam batter itself expands greatly, so the thickness of the chicken roll batter should be appropriate. If the batter is too thick, the main ingredients will expand too much, and if the batter is too thin, it will not be crispy.

3. When frying the chicken rolls in batter, you must wait until the batter is set before you can use a spoon to push and flip them to avoid frying them in two colors. After the chicken rolls are fried thoroughly, remove them from the hot oil and fry them again to make them crispy on the outside, tender on the inside, and have a consistent color.

3. Because of the frying process, you need to prepare

Cuisine and function: Cantonese cuisine recipes

Daliang Pheasant Roll

Ingredients: white fat (175 grams), lean meat (150 grams), ham (40 grams), rose oil (a little), white sugar (a little), refined salt (a little), chestnut powder (a little), egg white (a little), Deng flour (produced in Guangdong, white in color, no gluten) (40 grams), and MSG (a little).

How to make Daliang pheasant roll

1. Cut the white fat and lean meat into thin slices. The white fat can be cut into 4 slices, each 6 inches long and 4 inches wide. The lean meat can also be cut into 4 slices, each 4 inches square. Add sugar, rose wine and salt and marinate for more than ten minutes to make it tasty.

2. Cut the ham into strips, flatten the white fat, lay the lean meat on the fat, put the ham in the center, and roll it into a cylinder. Seal the roll with egg white and chestnut powder to prevent it from loosening. Now roll it in flour, then steam it for 15 to 20 minutes. Take it out and cool it down, then cut it into small round pieces 5 cm thick, put it into hot oil pan, and fry it until golden brown.

Features: crispy and delicious.

Nutritional value of lean pork

Nutritional analysis of lean pork: Pork provides humans with high-quality protein and essential fatty acids. Pork can provide heme (organic iron) and cysteine ​​that promotes iron absorption, which can improve iron deficiency anemia...[more]

Food Features

Fengcheng pheasant roll is golden in color, crispy on the outside and tender on the inside, with a special flavor. It is made of fat slices, which are sweet, crispy, and delicious, fat but not greasy. It is a good dish to go with wine and the first choice for afternoon tea.

Materials

Pork tenderloin: 500 g

Pork fillet: 250 g

Eggs: 2

Cornstarch: 150g

Qu wine: 50 ml

Salt: a little

MSG: a little

White sugar: a little

Oil: appropriate amount

Production process

1. Cut the pork tenderloin and pork fillet into thin slices. Marinate the pork tenderloin with liquor for one day and then sprinkle with cornstarch. Marinate the pork fillet with liquor for 3 hours and then mix with salt, MSG, sugar and egg yolk and sprinkle with cornstarch.

2. Lay the pork tenderloin slices flat, place the pork fillet slices on top, roll them tightly into a cylinder, seal them with egg white and wet flour, and steam them for about half an hour. When cooled, cut them into small round pieces, and fry them in a pan until golden brown.