You can make Tiebanshan deer meat

Main ingredients: 1000 grams of deer meat, 60 grams of pickled mustard mustard, and 10 grams of angelica root.

Seasoning: green onions, ginger, soy sauce, refined salt, monosodium glutamate, sugar, lard.

2. Preparation method:

1. Soak the peeled deer meat in cold water for half an hour, then put it into a cold water pot and boil it to remove the blood and fishy smell. After it tastes, take it out, drain the water, cut it into 4 cm cubes, and wash away the floating ash from the Angelica sinensis. Wash the mustard seeds, remove the roots, and cut into sections.

2. Sit in a pot, add cooked lard and heat until 50% hot, stir-fry the deer meat for a little, add water, add angelica and soy sauce, bring to a boil and then add ginger, green onion, salt and sugar. Reduce heat to simmer.

3. When the deer meat is stewed until 70% rotten, put another iron pot on a high fire, pour in lard, heat until 50% hot, stir-fry the mustard seeds in the snow for a few times, and then pour in Continue to stew the deer meat in the pot until the deer meat is tender. Add MSG and mix well.