Crispy grass-fed deer and willow spring rolls
Ingredients
Deer tenderloin 500g
Onion 50g
Ginger 50g
Garlic appropriate amount
Doubanjiang 40g
Sturgeon roe Moderate amount
Cornstarch 40g
Fuel consumption 50g
Sugar 75g
Chicken powder 7g
Salt 5g
Clear oil 30g
Light soy sauce, dark soy sauce Appropriate amount
vinegar,Sesame oil Appropriate amount
Vietnamese spring roll wrappers Several sheets
Method
1. Cut the deer willow into shreds, rinse away the blood and drain;
2. Add 50g of green onion and 50g of ginger to 100g of water and extract the juice. Soak the shredded deer willow for ten minutes and drain;
3. Add 40g cornstarch and 30g water, mix well and then add 30g clear oil;
4. Heat the pot and fry the marinated shredded deer fillet until fragrant, pour out and stir-fry the minced garlic until fragrant, then add 40g bean paste, 50g oyster sauce and stir-fry until fragrant, add 60g sugar, 5g salt, 7g chicken powder, 20g cornstarch and 50g water. Turn on the thickener;
5. Stir-fry until fragrant, pour sesame oil and remove from the pan. After cooling, wrap in spring roll wrappers;
6. Fry until crispy and garnish with sturgeon roe and green onions. Serve in a bowl;
Sauce: light soy sauce, dark soy sauce, bean paste, sturgeon roe, vinegar, cornstarch, oyster sauce, salt, flavor, sugar, clear oil, sesame oil