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Shredded venison soup


100g deer rump

100g shrimp 
100g mushroom shreds
80g fungus shreds
5g coriander
2g shredded ginger


Heat oil in a pan, add shredded ginger and venison strips and stir-fry.

Add prawns and 500g of stock and bring to a boil.

Add shredded fungus and mushrooms over low heat and season with salt, chicken essence, sugar and pepper.

Cook over high heat for 5 minutes, then remove some impurities, and finally sprinkle some coriander as a garnish.

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