Deer blood is mostly used to make deer blood wine

Deer blood wine "New Materia Medica"

[Recipe] 200 grams of deer blood, 1000 grams of white wine.

[Preparation method] Fresh deer blood is best, put it in a wine jar according to the amount, add white wine, stir well with chopsticks, let it stand for about 24 hours, then take the upper clarified liquid and heat it before eating. Just heat the water to 50 to 60 degrees.

[Efficacy] Replenish weakness, regulate blood vessels, dispel cold evil, and relieve pain. Suitable for symptoms such as fear of cold due to Yang deficiency, anemia, abdominal pain, impotence due to kidney deficiency, vaginal discharge due to cold deficiency, and metrorrhagia. [Dosage] Take 2 times a day, 10 to 12 ml each time.

[Note] It should not be used by those with yin deficiency and excessive fire or who have phlegm and heat.

Processing of velvet antlers and velvet antler slices

1. In spring or early summer, when the male deer grows new antlers and has not yet keratinized, the antlers are sawed off or cut off with a sharp knife, which is called saw velvet. Or chop the velvet. Slightly scald the velvet antler in boiling water, dry it, scald it again and dry it again until all the blood is drained. Scrape off the antler hair with a knife or glass, then slowly burn it with fire, scraping it while burning it. Brush the velvet skin with clean water until it is clean or scrape it off with a porcelain or glass piece, then store it in an airtight container in a cool, dry place.

2. Seal the scabs on the processed antler, then pour liquor above 50 degrees (v/v) into it, wrap the entire antler tightly with a towel or wet cloth and leave it overnight. After the Japanese deer antler becomes soft, cut it crosswise with a knife. The thinner the antler slices are, the better. Place them on paper, dry them to prevent moisture, and store them for later use.