The practice of cutlet of deer of braise in soy sauce, how is cutlet of deer of braise in soy sauce done delicious
Southern friend has some of strange feeling probably to venison, and be a kind of rare however to Jilin person is nourishing model the flesh kind. The cooking means of again successive tradition while, also drew the essence that each district dish fastens, innovation goes more to have the gust cooked food of local characteristic.
This dish chooses the place of sika elite to be raw material, on the original flavour that withholds data, with cooking of classical form of braise in soy sauce, juice is fresh bright of delicious, entrance is slippery, full-bodied Xian Xiang's characteristic. Value of extremely rich nutrition, can fill the liver kidney, lukewarm vigour, blood that move gas, nourishing powerful body. It is auspicious dish in classical and of characteristic nourishing model dish type.

With makings 

Bright venison 300 grams
Caraway
Chinese prickly ash
Green
Ginger
Unripe smoke
 2 big spoon
Often smoke
 1 big spoon
Cooking wine
 3 big spoon
Salt
 1/4 small spoon
White sugar
 1/2 big spoon
Gallinaceous essence
 1 small spoon
Clear soup
 1 bowl
Amylaceous
 2 big spoon

The practice of cutlet of deer of braise in soy sauce 

  1. Put venison clear water abluent, bubble is taken out after 30 minutes cut big, use souse of cooking wine of 1 big spoon 20 minutes

    The practice measure of cutlet of deer of braise in soy sauce 1

  2. Chinese prickly ash becomes water of Chinese prickly ash with 1/3 bowl bleb, caraway is cut paragraph, green, ginger cuts big

    The practice measure of cutlet of deer of braise in soy sauce 2

  3. Clear water pours inside boiler, put cooking wine of 1 big spoon

    The practice measure of cutlet of deer of braise in soy sauce 3

  4. Catch the venison that has cut with starch; Delimit inside boiler

    The practice measure of cutlet of deer of braise in soy sauce 4

  5. After becoming angry, on the surface of the water that need blood is in the surface, the fish out after water is burned

    The practice measure of cutlet of deer of braise in soy sauce 5

  6. Oil pours inside boiler, stir-fry before stewing of next green, ginger is sweet

    The practice measure of cutlet of deer of braise in soy sauce 6

  7. Add often smoke, unripe smoke, the water of Chinese prickly ash with join bubble cooking wine, good, clear soup

    The practice measure of cutlet of deer of braise in soy sauce 7

  8. After soup is burned, issue venison

    The practice measure of cutlet of deer of braise in soy sauce 8

  9. Add a few salt, candy to flavor; The boiler on the lid is built, slow fire cook over a slow fire stews 15 minutes or so

    The practice measure of cutlet of deer of braise in soy sauce 9

  10. Fire arrives juice of a few soup, put gallinaceous essence of life, can give boiler; Scatter on caraway paragraph become namely

Small stick person

1. venison itself relatively raw meat or fish, must have done so go measure of raw meat or fish. Cooking wine cannot little.
2. is caught with starch, it is to chain the pork is fresh, make the flesh qualitative more slippery tender goluptious.
2020-11-25
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