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Szechuan style braised venison shank


Venison shank        300g

Soybean oil        100g

Light soy sauce            30g

Sugar color            50g

Doubanjiang        10g

Ginger            10g

Cooking wine            10g

White buckle            3g

Geranium leaves            2g

Caoguo            2g

Zanthoxylum bungeanum            5g

Dried chili        5g

​MSG            5g


1. Cut the venison leg meat into 1cm square pieces, rinse it with cold water and wash away the blood;

2. Cook the meat over high heat and add a small amount of cooking wine;

3. Put a little oil in the pot, put the cleaned meat into the pot, stir-fry over low heat, add bean paste, light soy sauce, sugar color, cooking wine, add 1 kilogram of water to boil, add white buckwheat, bay leaves, grass fruit, Simmer the Sichuan peppercorns and dried chilies together over low heat for 45 minutes;

4. The product can be stewed with small potatoes, winter melon, radish and yam.

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