Delicious on the tip of the tongue-deer chop

Deer chops are tender, delicious, rich in lean meat and few connective tissues, and can be used to cook all kinds of delicious food. Deer chops are rich in protein, fat, inorganic salts, sugar and a certain amount of vitamins, which are easily digested by human body. Therefore, deer chops are becoming more and more popular on people's dining tables.

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Deer steak is different from other meats, and different seasons often affect the taste. Not only did the deer steak not exist, but it also showed different characteristics at different times. Deer chops are delicious in summer and can be eaten all year round in winter. In addition, in meat products, the nutritional components of deer chops are recognized. Deer chops are delicious, tender and juicy, and more suitable for the public. However, when selecting, it is necessary to choose the one with light white overall color, red muscles, shiny and bright skin, sticky touch and slightly fishy smell, which is more suitable for cooking.

Why do you choose deer chops for free-range deer breeding?

Long growth cycle: Free-range sika deer, like * * * *, grows naturally, without adding hormones and antibiotics. This makes venison plump, tender and smooth, which makes it easier to taste in the cooking process and has a mellow taste.

Natural grain feed: eat mountain delicacies and drink mountain spring water, supplemented by soybean and corn, put an end to feed, no hormones and no antibiotics.

Dense and strong bones: the free-range sika deer has a large activity area, which makes the deer's bones stronger and rich collagen is easily absorbed by the human body.

The practice of deer ribs:

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Braised deer steak:

Step 1: Wash and blanch the ribs, add water to the pot, and then pour in the ribs.

Step 2: Prepare the ingredients, pour the oil in the pot, heat it, and add the deer chops to stir fry.

The third step is to stir fry a few times and serve.

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Sweet and sour deer steak:

Step 1: put the deer in boiling water to drain, and take it out to drain for later use.

Step two, pour oil into the pot and cook until it is 70% cooked, then stir-fry the deer tendon.

Step 3, add soy sauce, ginger and garlic slices, stir fry and add about two kilograms of water.

Step 4: When the soup is almost dry, add salt and vinegar. Thicken the soup