The first is crispy deer tendon.

Materials:

1, a catty of sika deer ribs. 2. Three onions. 3. A slice of ginger. 4, a spoonful of soy sauce. 5. A spoonful of spiced powder and coffee. 6, a spoonful of cooked sesame seeds. 7, a spoonful of sesame oil. 8. Appropriate amounts of salt and monosodium glutamate. 9. A tablespoon of soup or water.

Exercise:

1, cut the deer tendon, blanch it with boiling water and take it out; Cut onion into sections; Slice ginger.

2. Cook the deer ribs in a boiling water pot for about 20 minutes, take them out and put them in a bowl, add soy sauce, ginger slices and salt, and mix well for about 30 minutes.

3. Put oil in the pot and heat it to 70%. Fry the deer ribs until the surface is slightly yellow and take them out. Leave about one or two oils in the pot, add deer tendon, soup or water, spiced powder and monosodium glutamate, and heat over medium heat until the soup is almost dry. Then evenly shovel sesame seeds and sesame oil to eat.

Second, the strawberry jam deer ribs

Materials:

1, half a catty of sika deer ribs. 2. Two tablespoons strawberry jam. 3. Two tablespoons of ketchup. 4. A spoonful of sugar and coffee. 5, salt, chicken essence.

Practice: 1, cut the deer ribs, blanch them and remove the blood foam.

2. Put the deer tendon on a plate, steam it in a boiling water steamer for about half an hour, and take it out for later use. 3. Heat the oil in the pot to 40% heat, add strawberry jam, tomato sauce, sugar and salt, and stir fry slowly for about one minute. Add deer tendon and chicken essence, stir well, and take out.

Third, sweet and sour deer ribs.

Materials:

1, a catty of sika deer ribs, chopped. 2. Three spoonfuls of sugar. 3. Four tablespoons of vinegar. 4. Two tablespoons of soy sauce. 5, four onions, cut into sections. 6, a small piece of ginger, a clove of garlic, all sliced. 7. Six pickled peppers, cut into sections. 8, a tablespoon of starch, add water to make juice. 9, salt amount.

Exercise:

1. Cook the deer ribs, remove them and drain them for later use.

2. Put oil in the pot and heat it to 70%. Ribs with deer will be dried and then slightly yellow. Add soy sauce, pickled pepper and ginger and garlic slices, stir fry slightly, add about two kilograms of water, and then turn to low heat for about an hour. When the soup is almost dry, add salt, vinegar, sugar and onion and shovel evenly, thicken and shovel evenly, and serve.

Fourth, black bean deer ribs

Materials:

1, sika deer ribs a catty and a half. 2, three spoonfuls of lobster sauce. 3, celery two or two. 4. Half an onion. 5, a piece of ginger. 6, half a garlic. 7. Three tablespoons of oil pepper. 8. Two tablespoons of oyster sauce. 9. Half a tablespoon of dry red wine. 10, salt, chicken essence.

Exercise:

1, boil water, take out deer tendon and drain it; Garlic minced; Cut ginger in half and slice it in half; Cut celery into sections; Cut the onion into pieces.

2. Add ginger slices, onion slices and dry red wine to the deer ribs, mix well and taste for more than 20 minutes.

3. Steam in a boiling water steamer for about 40 minutes, take it out and drain it. 4. Put oil in the pot and burn it to 50% heat. Deep-fried the deer tendon until it is slightly yellow, and then remove it for later use.

5. Leave about a tablespoon of oil in the pot, heat it to 50% heat, add Jiang Mo, minced garlic and lobster sauce, and stir fry over low heat for about one and a half minutes. Add deer tendon, oil pepper, celery, oyster sauce and salt, and stir-fry for about three minutes until it tastes good. Add chicken essence, shovel evenly and serve.

Five, spiced steamed deer ribs

Materials:

1, a catty of sika deer ribs, chopped. 2. Two pairs of rice. 3, four onions, chopped. 4, a spoonful of sweet noodle sauce. 5, a spoonful of brown sugar. 6. Two tablespoons of soy sauce. 7. Ginger is very small and chopped. 8. Two tablespoons mashed potato juice. 9, a spoonful of spiced powder.

Exercise:

1. Add salt, soy sauce, brown sugar, sweet noodle sauce, mashed potato juice, chopped green onion, Jiang Mo and spiced powder into the deer tendon, stir well and season.

2. Bake pearl rice in a pot until it is slightly yellow, let it cool, mash it in a blender, and then pour it into the deer tendon and mix well. Put it in a boiling water steamer and steam it over medium-high heat for one hour. After taking out the bowl, buckle it with another big plate, and turn over the deer tendon in the plate to eat.

Six, kelp deer sparerib soup

Materials:

1, 2 Jin of sika deer ribs, chopped. 2, a pound of fresh kelp, cut into long squares. 3, a piece of ginger, broken with a knife. More than 4.20 pieces of peppers. 5, two spoonfuls of yellow wine. 6, the right amount of salt.

Exercise:

1, put the kelp block in boiling water for ten minutes, take it out and soak it in clear water.

2. Blanch the deer ribs in boiling water to remove blood foam.

3. Add half a pot of water to the saucepan, add ribs, kelp, ginger, pepper and yellow wine, simmer for one and a half hours, add salt, simmer for about ten minutes, and add seasonings suitable for your taste to the soup bowl.

Seven, lotus root deer ribs soup

Materials:

1, sika deer ribs, 1.5 Jin, cut into pieces, blanched in boiling water and picked up. 2. Two kilograms of lotus root (powder lotus root with nine holes on the side), cut into small pieces or sections and break them with a knife. 3, ginger everything, broken with a knife. 4. About twenty peppers. 5, two spoonfuls of yellow wine. 6, the right amount of salt.

Exercise:

Stew in a saucepan for 40 minutes, or press in a pressure cooker for 20 minutes, then add deer ribs, boil, skim off the foam, then add cooking wine, pepper and ginger, stew for one hour, and then add salt to continue stewing for one hour.

Eight, winter melon deer ribs soup

Materials:

1, a catty of sika deer ribs, cut into pieces. 2, melon a catty and a half, cut into pieces about one centimeter thick. 3, half an onion, knotted. 4, a piece of ginger, broken with a knife. 5, about twenty peppers. 6. Two spoonfuls of yellow rice wine. 7, the right amount of salt.

Exercise:

1, blanch the deer ribs with boiling water to remove the fishy smell and blood, and pick them up for later use.

2. Add water to the pot, add ginger, onion and pepper, bring to a boil, and then pour in deer ribs and yellow wine.

3. After boiling again, add salt, simmer for an hour and a half, and then pour in the wax gourd pieces.

4. Cook on medium heat for about 20 minutes until the melon is soft and cooked, remove the onion knot and put it in a hot bowl.

Nine, cumin deer tendon

Materials:

1。 Half a catty of sika deer ribs, cut into small pieces and thoroughly washed. 2. A teaspoon of cumin powder. 3. A teaspoon of pepper. 4, two spoonfuls of Chili powder (can be increased or decreased according to personal preferences). 5. Cut two onions. 6. Cut a small piece of ginger. 7. Two tablespoons of cooking wine. 8. A spoonful of sugar. 9. Appropriate amount of salt, monosodium glutamate and red oil.

Exercise:

1. Add salt, Jiang Mo and chopped green onion cooking wine into the deer tendon and marinate for more than two hours.

2. Add cumin powder, pepper powder, Chili powder, sugar, monosodium glutamate and red oil and mix well.

3. Bake in microwave oven for 10 minute.

Ten, braised deer ribs

Materials:

Sika deer ribs, carrots (which can be changed into potatoes according to personal taste), mushrooms, green onions, ginger, star anise and dried tangerine peel.

Exercise:

1. Boil the water, put the deer ribs in boiling water 1 min, and pour off the blood;

2. Put a small amount of oil in the pot, heat it until it smokes, add ginger and onion and stir-fry until fragrant, then add deer ribs and stir-fry for a while;

3. Add water, and when the water boils, add star anise, dried tangerine peel, carrot and mushroom;

4. Add seasonings (Shaoxing wine, salt, sugar, soy sauce) and cook for 20-30 minutes;

5. Add chicken essence and starch water to thicken for 5 minutes before serving.