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捞汁养身鹿腱芯 (1).jpg

Deer tendon core with juice


Venison        300g

Fresh okra        100g

Thai pepper            5g

Cherry tomatoes        50g

Laozhi            100g

Garlic            15g


1. Rinse the deer tendon with water to remove the blood, put it in a pot with cold water and cook it, then pack it into a roll while it is still hot and let it cool;

2. Cut the okra into 3cm wide sections, blanch them until raw, rinse them in cold water, drain them and put them on a plate;

3. Slice the venison tendon and place it on the okra base, surrounded by cherry tomatoes and garlic;

4. Add the refrigerated sauce to the Thai pepper rings and pour evenly over the venison shank.

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