Sibao roasted venison
Ingredients
Venison shank 300g
Winter bamboo shoots 30g
Mushrooms 30g
Chestnut 30g
Red dates 15g
Zhuhou Sauce 10g
Seafood sauce 10g
Peanut butter 10g
Rock sugar appropriate amount
Dark soy sauce Moderate amount
Chicken fat appropriate amount
Onion, ginger Appropriate amount
Method
1. Cut the venison leg into 2cm wide pieces, rinse with water to remove blood and odor;
2. Blanch the washed meat cubes with water;
3. Add chicken oil to the pot, stir-fry scallions and ginger, stir-fry until fragrant, add the meat cubes and stir-fry until brown, pour in the prepared sauce, stir-fry until even, add soup to taste, cover and simmer for 30 minutes;
4. Add winter bamboo shoots, shiitake mushrooms, chestnuts, and red dates to the cooked venison, reduce the juice to thicken over high heat, and serve;
5. Use pots, iron plates, or stone pots as containers.