Muntjac is a wild animal that grows in the jungle and grassland. It is a herbivore, like a deer, but smaller than a deer, with yellow and black hair. The male is very

Short horns and precious leather can be used for clothes, uppers, gloves, etc. Its meat is delicate and delicious, and it is the top grade of game.

Muntjac meat is tender and delicious. Whether it is fried, boiled or roasted, it tastes extraordinary.

Its biggest feature is that it has no tendons and teeth. Its meat is air-dried and smoked with farm firewood, which tastes more delicious. What it does is to put muntjac

Cut the sub-meat into strips or blocks along the meat line, cut the meat into pieces for a long time, cut into strips when there is little meat, marinate it with proper amount of salt until it changes color, take it out and dry it, and then use it for breeding.

Home cooking or light smoking with cold smoke. It is characterized by appropriate hardness, crisp and refreshing taste, bright red color and delicious taste.

Steamed or fried preserved muntjac meat is delicious!

Wash it when eating, cook it in a pot or steam it, tear it into filaments along the meat line by hand and put it on a plate, or cut it into strips and slices, and fry it with green pepper. Or release

Zanthoxylum bungeanum and Laoganma are steamed by fire.