raw material

Composition: pectoral muscle of roe deer 1000g.

Seasoning: 20g of refined salt, Chili noodles 10g, 30g of dried Chili garlic paste, 20g of sour vinegar and 2000g of cold boiled water.

Legislation

(1) Slaughter the roe deer or muntjac, remove the hair and wash it, cut off the chest muscle or leg meat, and put it on the pier and finely chop it into mud. Dry Chili peppers are baked in charcoal ash, taken out and wiped clean, and shredded by hand to make Chili noodles.

(2) Put the paste of roe deer into a pot, add the paste of pepper noodles, pepper noodles, salt, garlic paste and sour vinegar to taste, after about 20 minutes, inject cold water, stir with bamboo chopsticks until the paste is dispersed, and pour it into a hot pot and boil it with strong fire.

Key points of operation

Chop the minced meat carefully, put it into water, stir well, don't agglomerate, and carefully beat off the floating foam after boiling.

Swertia spicata

Raw material formula: whole roe deer (about 3kg) 1 soy sauce 1kg salt 0.5kg white sugar 250g monosodium glutamate 15g fennel 100g cinnamon 150g onion 200g ginger 200g.

Compilation method: 1. Arrangement of raw materials: Peel the roe, remove the head, hoof, tail and viscera, rinse the roe and cut it into 6 pieces (4 front and rear legs and 2 roe parts) with a knife.

2. Pickling: evenly smear salt on each piece of caviar meat, marinate for 12 hours, and shake off the excess salt particles on the meat after taking it out.

3. Marinating: Add ingredients other than sugar and monosodium glutamate to the marinated soup stock, and then put it into the blank to cook for about 1 hour. When the roe is almost cooked, add sugar, continue to cook for about 0.5 hour, add monosodium glutamate, mix well, and take out the spiced roe.