How to make muntjac delicious?
250g of winter bamboo shoots, shredded muntjac meat, 250g of winter bamboo shoots, 25g of egg white150g, 25g of ginger, 2g of salt10g, 2g of soy sauce, 20g of chives, 0g of lard10g (refined), 50g of white sugar, 2g of yellow rice wine, and10g. Cut the washed muntjac meat into thin slices and cut into 4 cm long and 0.3 cm wide silk. 2. Add shredded red muntjac into egg white, ginger (minced), yellow wine and salt and mix well; 3. Wash the winter bamboo shoots and cut them into silk slightly thinner than the red muntjac silk; 4. Put the pot on fire, add cooked lard and heat it to 50%. Remove the shredded muntjac from the pot and push it away with a spoon. When the shredded pork is quite discolored, immediately pour it into a colander to drain the oil; 5. Add winter bamboo shoots, soy sauce, a little salt and white sugar to the remaining oil in the original pot, stir fry a few times, and add chicken soup for about half a minute; 6. Add shredded muntjac, dilute with wet starch, turn it over a few times, pour sesame oil on it and put it in the pot.