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Braised Deer Breast Slices with King Oyster Mushrooms


1000g venison
King oyster mushroom 200g
100g red pepper    
100 g yellow pepper
20g garlic slices
10 grams of green onions
Japanese barbecue sauce 10g
Lee Kum Kee Oyster Sauce 5g

5 grams of white sugar
2 grams of edible salt
Bergamot brand flavored powder 2g
Chicken rice and dark soy sauce 2g
Huadiao wine 20 grams
50g windmill cornstarch
500 grams of refined oil


Thaw the venison, remove the meridians, and then cut into thin slices of about 2 mm. Marinate with Huadiao, salt, dark soy sauce, sugar and flavored powder for 5 minutes. Add the powder and let it rise in the refrigerator for a while until the flavor is absorbed before use. Cut king oyster mushrooms, red peppers, and yellow peppers into diamond shapes and set aside.

Take out the proofed venison, pour in oil and heat the pan. Control the oil temperature to about 50% and slide the venison out. When the venison is 8 minutes cooked, pour it out and set aside. Stir-fry the venison and scoop it out quickly to avoid overcooking. .

Add base oil to the wok, add in the toppings, add the auxiliary ingredients and stir-fry until fragrant, add seasonings, add the venison and stir-fry to thicken the sauce, briefly stir the pot to mix the ingredients and put it on the plate

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