Ingredients:1500g venison, a little onion, carrots and celery.

Seasoning: salt, monosodium glutamate, brandy, pepper, vegetable oil.

Preparation method:

1. Remove gluten from venison, wash it, cut it into large pieces and put it in the pot. Wash onion and carrot separately, wash and cut into thin slices. Wash celery and cut into sections. Put them in the venison pot. Add salt, monosodium glutamate, brandy and pepper, then marinate for 4 hours.

2. Put the cured venison into a baking tray, add a little water and oil, and then bake it in the oven until the venison turns reddish brown and take it out. Change the knife into the box, and then pour the juice into the baking tray.

2. Stewed venison with red dates

Ingredients: venison 1 0,000g, jujube 12.

Seasoning: soy sauce, ginger slices, pepper and refined salt.

Preparation method:

1. Wash venison with clear water, put venison in a pot with cold water, boil bleeding water, take out venison, wash it, and cut it into small pieces of about 50g. Wash the red dates and remove the stones.

2. Put the venison into the pot, pour in water, cooking wine, red dates, pepper, salt and ginger slices, stew the venison until it is 80% cooked, add soy sauce to color it, and cook it over low heat until it is done.

3. Walnut venison soup

Ingredients: 250g venison, 30g walnut kernel.

Seasoning: refined salt.

Preparation method:

1. Wash venison and cut it into thin slices. Peeling walnuts.

2. Pour a proper amount of water into the pot, bring to a boil, add venison and walnut meat, and cook venison. Season with salt and serve.

4. Fried venison

Ingredients: 250g venison, 50g mushroom.

Seasoning, cooking wine, refined salt, monosodium glutamate, pepper water, soy sauce, onion, ginger and vegetable oil.

Preparation method:

1. Wash venison and cut it into thin slices. Soak mushrooms in warm water, remove impurities, wash and cut into thin slices.

2. Heat the oil pan, add onion and ginger until fragrant, add venison and stir-fry, add pepper water and soy sauce and stir-fry until the meat is cooked, add mushrooms and stir-fry until it tastes delicious, add monosodium glutamate, evenly take out of the pan and plate.

5. Braised venison

Ingredients: 500 grams of venison, 25 grams of magnolia officinalis slices, coriander.

Seasoning: soy sauce, Shaoxing wine, refined salt, sugar, monosodium glutamate, pepper water, onion, ginger, water bean powder, vegetable oil, chicken soup and sesame oil.

Production method:

1. Wash venison and cut it into small pieces; Slice magnolia officinalis into thin slices; Cut the coriander into sections.

2. Put the vegetable oil into the iron pot. When the temperature is high, put the venison into the pot and fry it until it turns red.

3. Put the vegetable oil into the pot, stir-fry with onion and ginger, add soy sauce, pepper water, refined salt, cooking wine, sugar, monosodium glutamate, chicken soup and venison, bring to a boil, cook with low fire until the meat is cooked, turn to high fire to boil, thicken the powder, sprinkle with sesame oil and sprinkle with coriander.

6. Venison jiaozi:

Method: Chop venison, add chopped green onion, a little water, oil and various seasonings and mix well. Then do jiaozi. You can make fried dumplings, steamed dumplings, dumplings and fried dumplings according to your personal preference. They are also delicious.

When I eat jiaozi, I use garlic vinegar. I took a bite of garlic and it was really delicious.