When he got home, Tang Fan first opened a stove and put a large pot of water in it.

Today, both ingredients need hot water, especially pheasants, which need a lot of hot water when plucking.

Taking advantage of the hot water, Tang Fan took a section of green onion and rubbed the picked hemp mushroom on the green onion.

This is a soil method to test whether wild mushrooms are poisonous or not, if they are poisonous, the green onion will change color, if it does not change color, then it proves that the mushroom is not poisonous, I don't know what principle this method is based on, but Tang Fan has tested it before, and it is indeed quite spiritual.

After a few minutes, he didn't see the green onions change color, Tang Fan nodded slightly, but he was not completely relieved, after all, this method is really dirty, there is no scientific basis, what if it is not allowed, although he also thinks that this hemp face mushroom should not be poisonous, but there is only one small life, it is better to test it more.

Bringing another piece of white paper, Tang Fan pinched a mushroom with gloves, smeared the juice on the white paper, then took a bottle of white vinegar and dripped a drop on it.

This is a more scientific chemical identification method, if the mushroom is poisonous, the white paper will turn red or blue, and if it is not toxic, it will naturally not change color. Tang Fan also didn't know what the principle was, but this was indeed a more scientific method.

After a few more minutes, the white paper was still as white as ever.

Seeing that there was no problem with the soil method and scientific methods, Tang Fan was completely relieved and began to deal with these hemp face mushrooms with peace of mind.

Remove the roots, rinse, Tang Fan tore all the mushrooms into small strips and put them in a basin, seven or eight catties of mushrooms seem to be a lot, but this is a fresh mushroom, it contains a lot of water, and there is not much left after entering the pot.

After the mushrooms are processed, the hot water has been boiled.

Scoop out some hot water to blanch the mushrooms, and the rest was put into a small wooden barrel by Tang Fan, and then he grabbed the pheasant's paw and put the pheasant into the wooden barrel upside down.

This is the most common method he used to deal with pheasants in the past, and the most troublesome thing to deal with pheasants is to pluck chicken feathers, and if you want to pluck chicken feathers, you must use hot water to scald.

After scalding for about twenty seconds, he took out the pheasant and put it on the clean wooden board that had been prepared a long time ago, and he didn't care about the residual hot water on it, Tang Fan put his hands together and began to pluck the feathers while it was hot with a very fast hand speed.

First pluck the hard wing feathers, then pluck the down feathers on the body, tear off the dead skin on the chicken feet, then rinse, burn the fine fluff with fire, and finally disembowel the belly and remove the internal organs.

The steps seem cumbersome and complicated, but for Tang Fan, who doesn't know how many pheasants he has handled, he is already familiar with these steps.

After the pheasant was processed, when chopping the pieces, Tang Fan split the whole pheasant into two pieces of meat of different sizes, one was a large piece like a ping-pong ball, and the other was a small piece like a quail egg, and the small piece of chicken was also marinated with cooking wine and salt.

The chop pieces are different, naturally because the dishes to be made are different.

Tang Fan is going to make three dishes with these two ingredients today.

A dish of spicy chicken, a dish of dry-fried mushrooms, and a dish of course pheasant stewed mushrooms.

Make spicy chicken, in order to taste the taste of this otherworldly pheasant alone, I didn't eat fried soft-shelled turtle at noon, and now it's not bad to eat a fried pheasant, even if it's a little to make up for it.

The dry-fried mushrooms are also made to taste the taste of this otherworldly mushroom alone!

As for the pheasant stew with mushrooms, this one goes without saying, and from the moment these two ingredients were discovered together, this dish was already a must-have......

Start by making a pheasant stew with mushrooms.

Turn on the heat, heat the oil, put in the chopped large chicken pieces and stir-fry, then put the green onion ginger and dried chili pepper and stir-fry until fragrant, then put some dark soy sauce and cooking wine, let go of the water after the chicken is colored, and when the pot begins to boil, then put the blanched hemp mushrooms in it.

In this way, cover the pot, turn to medium-low heat and simmer for more than 40 minutes, and this pheasant stew with mushrooms is completed.

In fact, the pheasant stewed mushroom made by Tang Fan is not authentic, the real Northeast chicken stewed mushroom, there will be some vermicelli in it, and the mushroom should be made of hazel mushroom, that is the real mountain treasure, but although the hemp face mushroom found today is not on the side of the mountain treasure, it can be regarded as a 'grass treasure', and this is a different world hemp face mushroom, how should it be worse than a hazel mushroom.

The reason why I made pheasant stew with mushrooms first was to make reasonable use of time.

Taking advantage of the fact that this dish was simmering over low heat and didn't need much attention, Tang Fan turned on another stove and prepared to cook another dish-spicy chicken.

There are many kinds of spicy chicken, and what Tang Fan wants to do today is jujube and Zhuang spicy chicken, which is mainly crispy and dry and spicy.

Put a lot of oil in the pan, and when it is hot, pour in the chicken pieces that have been marinated in salt and cooking wine and fry them quickly.

This is one of the reasons why Tang Fan chops pheasants into small pieces - easy to cook! If the meat is too large, it will easily fry the surface dry, but the inside is not fried thoroughly, which will greatly affect the taste.

Another reason for chopping into small pieces is that small pieces are easier to taste.

Take out the fried golden chicken, scoop out most of the oil in the pan, leaving only enough base oil for stir-frying, add green onions, ginger and garlic to stir-fry until fragrant, and then throw a lot of red peppers into it, and when the spicy taste begins to choke, put the fried chicken pieces in it, and add a little soy sauce.

And then...... It's stir-frying, stir-frying!

I only saw curling green smoke rising from the pot, with a rich spicy taste, and my ears were full of the sound of the collision of oil and meat.

In this wonderful sizzling sound, Tang Fan quickly stir-fried a few times, and then sprinkled a handful of coriander and sesame seeds.

In this way, a spicy chicken with a strong fresh and spicy flavor is complete!

Looking at the colorful and flavorful spicy chicken in his hand, Tang Fan swallowed his saliva wildly, but he still couldn't bear to pinch a piece, but gritted his teeth and put it aside, and covered it with a pot lid.

He wanted to taste it, but he didn't dare to taste it, he was afraid that after he had tasted it, he would not be able to control it and directly kill all the dishes!

It was difficult to put the spicy chicken away, and after a few minutes, the pheasant stew with mushrooms was almost completed, and Tang Fan didn't open the pot to serve the vegetables, just turned off the heat and let the residual temperature bake and continue to collect the juice.

After the two dishes are complete, only the final dish of dry-fried mushrooms remains.

It's also the easiest of the three dishes.

Take a bowl, knock two eggs in it, add flour, salt, cumin powder, add a small amount of water, and stir it into a batter.

Vigorously squeeze out the blanched mushroom strips and place them in a bowl to hang the batter.

Then you can put it in the oil pan and fry it.

The only trouble with this dish is that it needs to be fried twice, the first time it is set, and the second time it is fried to the pan. For the rest, there is not much to say except to pay attention to the temperature of the oil......

Such a dish with no technical content is naturally easy for Tang Fan, that is, it took more than ten minutes for him to finish this dry fried mushroom dish.

Since then, tonight's three dishes have been completed!

Next, it's just a matter of tasting it......