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椒麻鹿腱肉 (1).jpg

Deer tendon with pepper and sesame seeds


Venison        300g

Soybean oil        150g

Light soy sauce            15g

Sesame oil            10g

Balsamic vinegar            10g

Ginger            15g

Garlic            15g

Red oil            20g

White sugar            8g

Zanthoxylum bungeanum            30g

Dried chili        50g

​MSG            5g


1. Marinate the venison shank with 30g of salt, 10g of ginger, 20g of cooking wine, 10g of dried chili pepper, and 5g of Sichuan peppercorns for 3 hours; put it in a pot over high heat and remove the blood and floating foreign matter; turn to low heat and simmer for about 30 minutes about until the meat is cooked;

2. After cooling, cut into 1cm-sized slices with even thickness;

3. Add oil to the pot and heat it to about 260 degrees. Add the sliced venison tendons and fry until the water dries out, about 1 minute;;

4. Heat 150g soybean oil in a pot, add ginger and garlic and fry until fragrant, then add dried chili peppers and Sichuan peppercorns and stir-fry until fragrant, then pour in the venison shank, then add light soy sauce, monosodium glutamate, sugar, and balsamic vinegar. , sesame oil, boil together over low heat until the water is dry, and finally add the red oil to the pot.

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