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Sibao roasted venison


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


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.

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