I have 10 kinds here. Take a look and see if there is one you like.

1. Crispy deer ribs

Ingredients:

1. One pound of sika deer ribs. 2. Three green onions. 3. A piece of old ginger. 4. One tablespoon of soy sauce. 5. One coffee spoon of allspice powder. 6. One tablespoon of cooked sesame seeds. 7. A small spoonful of sesame oil. 8. Appropriate amount of salt and MSG. 9. One tablespoon of soup or water.

Method:

1. Cut the deer ribs into sections, drain them out in boiling water; cut the green onion into sections; slice the ginger.

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

3. Heat the oil in the pot until it is 70% hot, deep-fry the deer ribs until the surface is slightly yellow, then remove. Leave about one ounce of oil in the pot, add deer ribs, soup or water, five-spice powder, and MSG. Heat over medium heat until the soup is almost dry. Add sesame seeds and sesame oil and spread evenly. Remove from the pot and serve on a plate.

2. Deer ribs with strawberry sauce

Ingredients:

1. Half a catty of sika deer ribs. 2. Two tablespoons of strawberry jam. 3. Two tablespoons of tomato sauce. 4. One coffee spoon of sugar. 5. Appropriate amount of salt and chicken essence.

Method: 1. Cut the deer ribs into sections, remove the blood foam in boiling water and take them out.

2. Put the deer ribs on a plate, steam them in a boiling water steamer over high heat for about half an hour, then take them out and set aside. 3. Heat oil in a pot until it is 40% hot. Add strawberry jam, tomato jam, sugar and salt and stir-fry over low heat for about one minute. Add deer ribs and chicken essence, stir-fry evenly, then remove from the pot and serve.

3. Sweet and sour deer ribs

Ingredients:

1. One pound of sika deer ribs, cut into sections. 2. Three tablespoons of sugar. 3. Four tablespoons of vinegar. 4. Two tablespoons of soy sauce. 5. Four green onions, cut into sections. 6. Cut a small piece of ginger and a clove of garlic into slices. 7. Soak six chili peppers and cut them into sections. 8. Take one tablespoon of starch and add water to make gravy. 9. Appropriate amount of salt.

Method:

1. Pour the deer ribs into boiling water, remove and drain.

2. Heat the oil in the pot until it is 70% hot, stir-fry the deer ribs to dry out the moisture and then stir-fry until slightly yellow. Add soy sauce, soaked chili segments, ginger and garlic slices and stir-fry briefly, then add about two kilograms of water, bring to a boil, then reduce to low heat and simmer for about an hour. When the soup is almost dry, add salt, vinegar, sugar, green onions and mix well, thicken the soup, mix evenly, remove from the pot and serve.

4. Black soy deer ribs

Ingredients:

1. One and a half pounds of sika deer ribs. 2. Three tablespoons of tempeh. 3. Two ounces of celery. 4. Half a pound of green onion. 5. A piece of old ginger. 6. Half of garlic. 7. Three tablespoons of oily chili pepper. 8. Two tablespoons of oyster sauce. 9. Half a tablespoon of dry red wine. 10. Appropriate amount of salt and chicken essence.

Method:

1. Pour the deer ribs into boiling water, remove and drain; mince the garlic; mince half the ginger and slice half the ginger; cut the celery into sections; cut the green onion into sections.

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

3. Put boiling water in a steamer and steam over high heat for about 40 minutes, take out and drain the water. 4. Heat oil in a pot until it is 50% hot. Fry the deer ribs until they turn slightly yellow, then remove and set aside.

5. Leave about a tablespoon of oil in the pot, heat it until it is 50% hot, add minced ginger, minced garlic, and tempeh, turn to low heat and stir-fry for about a minute and a half, add deer ribs, oiled chili, and Slowly stir-fry celery, oyster sauce, and salt for about three minutes until the flavors are fragrant. Add chicken stock and mix evenly. Remove from the pan and serve.

5. Five-spice powder steamed deer ribs

Ingredients:

1. One pound of sika deer ribs, cut into sections. 2. Two taels of rice. 3. Four green onions, chopped. 4. One tablespoon of sweet noodle sauce. 5. One tablespoon of brown sugar. 6. Two tablespoons of soy sauce. 7. Cut the old ginger into very small pieces and mince it. 8. Two tablespoons of glutinous rice juice. 9. A small spoonful of five-spice powder.

Method:

1. Add salt, soy sauce, brown sugar, sweet noodle sauce, fermented glutinous rice juice, chopped green onion, minced ginger and five-spice powder to the deer ribs and mix well to taste.

2. Bake the pearl rice in a pot until it turns slightly yellow, take it out and let it cool, then grind it in a blender, pour it into the deer ribs and mix well. Steam in a steamer with boiling water over medium-high heat for one hour. Take out the bowl and put another large plate on top of the bowl, flip the deer ribs onto the plate and serve.

6. Kelp and deer ribs soup

Ingredients:

1. Two pounds of sika deer ribs, cut into sections. 2. One pound of fresh kelp, cut into long cubes. 3. Take a piece of old ginger and smash it with a knife. 4. More than 20 peppercorns. 5. Two tablespoons of rice wine. 6. Appropriate amount of salt.

Method:

1. Put the kelp pieces in boiling water for ten minutes, take them out and soak them in clean water.

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

3. Add half a pot of water to the stew pot, add the ribs, kelp, ginger, pepper, and rice wine. Bring to a boil over high heat, then simmer over low heat for an hour and a half, then add salt, then simmer over medium heat for about After ten minutes, put the soup into a bowl and add seasonings that suit your taste.

7. Lotus root and deer ribs soup

Ingredients:

1. One and a half pounds of sika deer ribs, cut into sections, blanch them in boiling water and scoop them out. 2. Two pounds of lotus root (pink lotus root with nine holes on the edge), cut into small pieces or sections and smashed with a knife. 3. Use a knife to break everything in old ginger. 4. About twenty peppercorns. 5. Two tablespoons of rice wine. 6. Appropriate amount of salt.

Method:

First simmer in a saucepan over low heat for 40 minutes, or in a pressure cooker for 20 minutes, then add the deer ribs, bring to a boil and remove the floating meat. foam, then add cooking wine, Sichuan peppercorns, and old ginger. After boiling, reduce to low heat and simmer for one hour. Add salt and continue to simmer for another hour. Serve.

8. Winter melon and deer ribs soup

Ingredients:

1. One pound of sika deer ribs, cut into pieces. 2. One and a half pounds of winter melon, cut into slices about one centimeter thick. 3. Half a liang of green onion, knotted. 4. Take a piece of old ginger and smash it with a knife. 5. About twenty peppercorns. 6. Two spoons of rice wine. 7. Appropriate amount of salt.

Method:

1. Blanch the deer ribs in boiling water to remove the fishy smell and blood, remove and set aside.

2. Add water to the stew pot, add ginger cubes, green onion knots, and peppercorns. After boiling, add the deer ribs and rice wine.

3. After boiling again, add salt, change to low heat and simmer for one and a half hours, then pour in the winter melon cubes.

4. Change to medium heat and simmer for about 20 minutes until the winter melon is soft and cooked. Remove the green onion knots and place in a blanching bowl before serving.

9. Cumin Deer Pork Ribs

Ingredients:

1. Half a pound of sika deer ribs, cut into small pieces and washed thoroughly. 2. One coffee spoon of cumin powder. 3. One coffee spoon of pepper powder. 4. Two spoons of chili powder (can be increased or decreased according to personal preference). 5. Chop two green onions. 6. Cut the old ginger into small pieces. 7. Two tablespoons of cooking wine. 8. One spoonful of sugar. 9. Appropriate amount of salt, monosodium glutamate and red oil.

Method:

1. Add salt, minced ginger, minced green onion and cooking wine to the deer ribs, mix well 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 on high heat in the microwave for 10 minutes.

10. Braised deer ribs

Materials:

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

Method:

1. Boil the water, put the deer ribs into the boiling water and cook for 1 minute, discard the blood;

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

3. Add water. When the water boils, add star anise, tangerine peel and carrots. and shiitake mushrooms;

4. Add seasonings (shaoxing wine, salt, sugar and dark soy sauce) and cook over high heat for 20-30 minutes;

5. Add 5 minutes before serving Chicken essence, starch water thickening