My Aunt'S Asian Pheasant - cooking recipe

Ingredients

2 pheasants, disjointed
1 lb bok choy or 1 lb Chinese cabbage, chopped in one inch pieces
3 tablespoons fresh ginger
4 ounces soy sauce
6 ounces rice wine
6 garlic cloves, minced
2 tablespoons pepper
4 ounces peanut oil
3 ounces fermented black beans

Preparation

Put Bok Choy and pheasant in a large sauce pan and add enough water to cover.
Add all remaining ingredients and bring to a boil.
Cover and simmer forty minutes or until tender.