Venison: 600g, thyme: appropriate amount, ginger: 1, garlic: 6-8 petals, dried hawthorn: 2 slices, rock sugar: 70g, pepper: 20g, cinnamon: 1, star anise: 4-5, fragrant leaves: 2 slices, onion: 0.
1. soak venison in pepper water for at least 4 hours or overnight. There is no need to put a lot of peppers. If it is soaked in the early morning, you can change the water several times during the period.
2, pour out the blood, wash the venison and cut it into pieces, which is easier and more labor-saving along the muscle texture.
3. Heat the oil in the pot, then add salt and black pepper to stir fry until fragrant, then add the chopped venison and stir well.
4. Add cooking wine or beer and stir-fry until there is no smell of wine.
5, add soy sauce and soy sauce, about 4 tablespoons, stir fry until there is no obvious meat red.
6. Add all the materials and mix well.
7. Add water instead of venison. When the water boils, turn to low heat, add chicken essence, tomato sauce and coffee powder, stir well, and then cover with stew 1 hour.
After 8. 1 hour, take it out in a clean and waterless container and enjoy it.
Venison meat is tender and delicious, rich in lean meat and high-quality fat, and slowly protein. However, out-of-season venison will taste like firewood. If handled properly, it is definitely a nutritious and delicious dish!