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Black truffle flavored venison ribs


Deer rib        300g

Black truffle        130g

Carrot        30g

Celery            30g

Coriander            30g

Dried onions            20g

Garlic meat            20g

Ginger            10g

Green onion            10g

Fresh Lemongrass     20g

Little Bird Pepper        5g

Seafood soy sauce    10g

Fuel consumption            10g

Light soy sauce            5g

​Rose dew wine     5g

Wang Shouyi Thirteen Incense     2g


1. First remove the fascia from the surface of the deer steak, soak it to remove the blood, then marinate it in vegetable juice;

2. Marinate for 2 hours with black truffle sauce, hoisin sauce, oyster sauce, light soy sauce, thirteen spices, and rose wine for one hour;

3. Use a plastic sealing machine to seal and steam at 58° for 90 minutes;

4. When serving, fry the deer steak on both sides in a pan, then place it in the oven at 230° for 8 minutes.

Sauce: 100g homemade black truffle sauce, 10g seafood sauce, 10g oyster sauce, 5g light soy sauce, 2g Wang Shouyi Thirteen Spice, 5g rose wine.

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