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Sweet and Sour Deer Short Ribs


Pure Deer Ribs       250g

Wool Deer Ribs       350g

Onion and Ginger Water              250g

Salt                     5g

Rock sugar                 250g

Five-year-old Yue Longshan  half bottle

Zhenjiang mature vinegar         1/3 bottle


1. Cut the venison ribs into pieces of about 5 cm in length, rinse with water (rinse away the blood), marinate in onion and ginger water for 5 minutes and set aside.

2. Heat the oil pan to 60% oil temperature, add the venison ribs, fry until the ribs are golden brown, and set aside.

3. Put base oil in the pot, add rock sugar to make the soup color, add fried venison ribs and stir-fry, spray with rice wine, add Zhenjiang mature vinegar, add water and cover and simmer for about 20 minutes.

4. Open the lid, add seasonings to collect the juice, and serve on a plate.

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