300 grams of fresh deer tendon, 300 grams of fresh deer antler, matsutake mushroom, wild black fungus, 100 grams of each, taro, heart radish, cucumber, appropriate amount of each

Methods:

1, deer tendon with the soup to taste, antler with the soup to boil and then cut into julienne.

2, wild black fungus, Mannian soaked in water, and matsutake mushrooms with the shredded, with boiled deer tendon, antler soup boiled, garnished with taro, cucumber, heart of the United States radish made of plate decorations that are ready.