Bear meat cooking methods! It is best to braise or sauce, it is recommended that you or sauce is better! The first thing is to wash the bear meat soaked in water for 24 hours after empty to go to the water with boiling water to scald off the blood, to be used, the pot on the fire with chicken broth, onion, ginger and garlic, pepper spices, cinnamon, sesame leaves, cloves, fennel, Angelica dahurica, grass berries, fruits, perilla, and so on the spices, light soy sauce, soy sauce, consumed oil sugar, salt, chicken essence and other seasoning to boil the size of the bear meat under the pot to boil the fire after the fire in the middle of the fire for 1 hour after the fire in small fire for 1 hour after turning off the heat soak! After 2 hours you can take out and cool to eat, you can also change the knife while hot to eat.

Ingredients for the venison stew 2 tablespoons of vegetable oil, 900g of venison, 3 onions, diced, 2 garlic cloves, crushed, 1 tablespoon of Worcestershire sauce, 1 bay leaf, 1 tablespoon of finely chopped fresh thyme, 1 tablespoon of salt, 750 ml of water, 7 small potatoes, peeled and quartered, 1-2 sprigs of parsnip, peeled and cut into pieces, 2 tablespoons of flour, 4 tablespoons of water

Directions 1. Heat the oil and add the venison to sauté the meat well, add the onion, minced garlic, Worcestershire salsa, bay leaves, thyme, salt and 750 ml of water.

2. Cover and steam for 1 to 1? hours, or until the meat is tender.

3. Add the potatoes and parsnips and cook until tender. Combine the flour and water and pour into the crockpot to thicken the soup slightly. Remove the bay leaves just before serving.

Shuang Xian Juice Venison Dumplings Ingredients 400 grams of flour, 200 grams of venison, 200 grams of chives, 1 medicine bag (containing 10 grams each of lemongrass, cactus, 10 grams of ginger, 10 grams of wine, 3 grams of salt, chicken essence, 2 grams of monosodium glutamate, 0.5 grams of thirteen spice powder, 15 grams of sesame oil.

Practice 1, the package into the container, add 200 grams of water, into the steamer with high heat steam for about 30 minutes to take out, pick out the package is not used, leaving 50 grams of medicinal juice spare. The rest is cooled down a bit and poured into the flour, adding warm water and mixing well to form a soft and hard dough, slightly molasses.

2, venison minced. Chives cut into pieces. Venison minced add the rest of the medicine, wine, salt, chicken essence, monosodium glutamate, thirteen spices powder in one direction fully stirred to the strength, then add leeks, ginger, sesame oil and mix well into the filling.

3, the dough rolled into strips, pulled into a uniform dose, flattened, rolled into a round thin skin, put the filling, pinch into a semicircular dumpling blank. Into a pot of boiling water to cook and fish out, plate that is complete.