top of page

​Roasted venison shoulder with green onions


Venison shoulder       500g

Beijing green onion           200g

Ginger              40g

Old soy sauce           2g

Beer           300ml

Sugar               15g

Pepper       0.01g

Light soy sauce           10g

Fuel consumption           10g

Sesame oil       10g


1. 200g scallions, cut into 6cm long sections, 40g ginger, peeled, cut into 6cm long slices, 0.2cm thick;

2. 500g venison shoulder meat, cut into 4cm cubes;

3. Add ginger slices and stir-fry until fragrant, add venison shoulder meat and stir-fry until both sides are shelled, add dark soy sauce and stir-fry to color, add 300ml beer, 15g sugar, 0.01 pepper, 10g light soy sauce, bring to a boil and then turn to small cooking 40 minutes;

4. Add 10g of oil, reduce the juice over high heat until the juice is thick and sticky, and drizzle with 10g of sesame oil;

​5. Take it out of the pot and put it on a plate until it becomes three-dimensional.

bottom of page