a. Ingredients: 1. Main ingredients: deer tail 1, 500 grams of lean pork. 2. Seasonings: soy sauce, cooking wine, ginger, salt, pepper.

Second, method: 1. Deer tail hair, after soaking in boiling water. Meat washed, the deer tail, pork many times with the cooking, the last

The time to put the cooking wine, deodorant, to be eight mature take out. 2. Split open the deer tail, remove the tailbone. Drain the pork, are cut into small sections. 3. sesame oil into the pot, put the deer tail, pork, stir fry, put soy sauce, cooking wine, refined salt, pepper, stew until cooked and rotten that is.

2. Hibiscus deer tail

Raw materials: fresh deer tail 1. Ingredients: 1 hen, 500 grams of pork, 100 grams of cooked ham, 150 grams of egg white. Seasonings: 25 grams of cooking wine, 1.5 grams of refined salt, 10 grams of soy sauce, 50 grams of green onions, 25 grams of ginger, broth 350 grams, a little chicken oil 15 grams of dry cornstarch, a little flour.

Practice 1. with water to wash the deer tail, remove blood and debris, tear off the hair, blanch once into a pot of boiling water and fished out the green onions cut into pieces, ginger patted; will be the hen from the abdominal cavity, remove the viscera, wash with water. 2. pot filled with 2.5 kilograms of water, put the hen, pork, ham and deer tail, burnt on the fire, skimmed off the froth and moved to the micro-fire stew for about 1 hour, to be the tail of the deer to cook to seventy rotten, fish out the tail (will be broken out of the tail bone), put into a bowl, add broth, wine, salt, soy sauce, onions and ginger, steamed on the drawer for 20 minutes, take out, decanting the original juice. 3. egg white plus 150 grams of broth mix well, into the porcelain bowl, steamed on the cage, shoveled into the deep sea bowl, will be cooked deer tail boneless knife into a section, placed on the egg white. Start the pot, inject 200 grams of broth, add salt, cooking wine, soy sauce and water starch, hook two streams of gravy, pour into the deep sea bowl can be served.

3. fried deer tail

Materials: Main ingredients: pork ribs (pork) 250 grams Auxiliary: 75 grams of pork liver, pine nuts 15 grams Seasoning: 10 grams of soy sauce, salt 2 grams of sesame oil 15 grams of monosodium glutamate, 5 grams of green onion, 25 grams of peanut oil, 5 grams of ginger

Deep fried deer tail practice: 1. Peeled pork pork, pork liver, respectively, made into a fine puree; 2. And then the pine nuts chopped; 3. pork, liver, pine nuts to put them together, add chopped green onion, ginger, sesame oil, monosodium glutamate, refined salt, and then 50 ml of white broth stirred into the filling; 4. sausage skin washed, filled with mixed stuffing, tightly tied with string at both ends, that is, the raw "deer's tail"; 5. will be the raw "deer tail"; 5. "Deer tail" into a soup ladle, add 500 ml of white broth, boil with high heat, switch to a slight fire to cook for 20 minutes; 6. At this time with a bamboo skewer in the intestinal skin pricked 2 small eyes, so that the intestinal oil and water flow into the spoon, and then cook for about 10 minutes that is, take out and remove the strings; 7. frying pan on a high flame, pour peanut oil, burned to 7-8 Mature, the cooked "deer tail" dipped in a layer of soy sauce into the fried 1 to 2 minutes, was golden brown when removed; 8. cut into 0.33 cm thick oval slice while hot, according to the original shape on the plate is complete.

Fried deer tail production tips:

1. If you need to do a lot of "deer tail", intestinal filling, every 16 cm and then bundled together, so that the filling and stuffing separated, but do not strangle the intestinal skin;

2. with a bamboo skewer in the intestinal skin on the piercing of a small eye deflated, to ensure that the tail is cooked does not rise after breaking the skin;

3.

3. 300 grams of peanut oil should be prepared for the deep-frying process.

4. Pearl Deer Tail Soup

[Main Ingredients and Side Ingredients]

Fire hair deer tail ......1 strip

Fish ............100 g

Soup ............750g

Fresh bamboo shoots ............20g

Oily vegetables ............20g

Ham ............20g

Mushroom ............10g

Material wine ............10g

Pepper water .........15g

Salt ............5g

MSG ............2g

Scented oil ............10g

[Cooking method

1. Cut the deer tail into segments at the bone joint seam. Cut bamboo shoots and ham into long square slices. Fish chopped into fish mush, add broth, monosodium glutamate, salt stirred into fish mud, squeezed into a diameter of 1 cm of fish balls, put into the water for an eternity and fish out. Fresh bamboo shoots, bamboo shoots, greens blanch water rinse cool.

2. Spoon in the soup, add wine, pepper water, salt, monosodium glutamate (MSG), deer tail, fish balls boil, remove the floating foam, drizzle sesame oil, served in a bowl, will be fresh bamboo shoots, mushrooms, ham, greens garnish can be served.

[Key to the process]

1. The hair of the deer tail should be carefully crafted to ensure that the skin is intact. To strictly control the steaming time, in order to prevent the emergence of honeycomb, old meat is not tender.

2. Fish puree son to play on the strength, into the lei to float on the surface of the soup. Do not boil when burning soup.

3. Fish balls white, soup clear to the bottom, pay attention to health.

[flavor characteristics]

1. Deer tail is the tail of the horse deer or sika deer dried. The internal microvessels are rich and contain blood. The best quality is hunted between winter and spring every year, and the deer tail at this time is called winter tail.

2. It has the function of nourishing yin and strengthening yang, and is effective in the treatment of impotence and premature ejaculation, spermatorrhea and spermatorrhea, dizziness and tinnitus, and lumbar and knee pain.

3. Deer tail is suitable for steaming, braising, blanching soup and other cooking methods, is a high-level feast in the valuable raw materials. This dish is famous, soup clear color white, fresh taste, rich in raw materials, is the soup of the best.

5. clear soup deer tail practice

A, raw materials:

1. main ingredients: fresh deer tail 3, coriander 10 grams.

2. Seasonings: salt, monosodium glutamate, cooking wine, sesame oil, chicken soup.

Second, the method:

1. With an awl knife from the tail of the deer into the cone at the mouth of the knife, the blood dug in a bowl, add a small amount of water to mix well, poured into the chicken broth

in the slow cook into blood soup. Then put the deer tail into the boiling water to scald through, take out, remove the hair, remove the bone, change the knife into

money piece.

2. pot into the chicken soup, add salt, monosodium glutamate, cooking wine, deer tail piece, after boiling, remove the foam, pour

people soup pot, pour sesame oil, sprinkle coriander on the table.