Stewed pheasant with durian

What a beautiful pheasant, show it off first

are reluctant to kill them

Kill it, pluck it all, open it and wash it clean, multiple pieces

Practice: 1. Cut the chicken into pieces, wash and dry it for later use. 2. Add appropriate amount of water to the pan, add chicken meat, garlic and ginger, and boil it until semi-cooked (to remove the flavor), remove it and wash it with warm water (must use warm water, because the hot meat will become tight when it is put in cold water). 3. Put the processed chicken into a pressure cooker and pressure for 15 minutes (press it first because the pheasant is harder than ordinary chicken. This step of ordinary chicken can be omitted) 4. Add the durian core after the pressure cooker is exhausted, and the white sacs on the durian shell are re-covered. Cover and press for 30 minutes 5. After pressing, open the durian, remove the core and white sacs, add the durian meat to boil, and turn off the heat when the middle soup rolls (there is no need to cover the cover here) otherwise the durian meat will be stuffy black. 6. Add a little salt before taking out the pan and serve on the plate