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Boiled venison


Roasted ground chili peppers and Sichuan peppercorns:
20g of dried red chili pepper
3g of dried green peppercorns

Ingredients for marinating the meat:

150g venison cut into strips (try to use leaner parts for this dish)
1.5 tablespoons of Haitian soy sauce
1 teaspoon cooking wine
pinch of salt
1 egg white
4g potato starch
1g baking soda
1 tablespoon oil

Prepare other ingredients:

100g Chinese cabbage shredded
100g blanched enoki mushrooms
40g minced pickled chili peppers
20g minced garlic
10g minced ginger
25g minced bean paste
30g hot oil
1 tablespoon light soy sauce
1 spoon dark soy sauce
0.5 tablespoons pepper powder


Stir-fry with spices:

Add oil to the pot and heat over medium heat, but not to the point of smoking. Add the spices and stir the pan until fragrant and the spices begin to crisp up, being careful not to burn the spices. Remove with oil and wait for them to cool, then chop finely.

Preparing venison:

Rinse continuously under water until part of the blood is washed away, and then squeeze the blood with your hands. Use kitchen paper to absorb the blood from the meat (do not squeeze out the blood with your hands). Add soy sauce, cooking wine, salt and soda, and mix thoroughly in one direction. Add the egg whites and potato flour and mix with the venison, add the oil, mix and let sit for 10-15 minutes.


Stir-fry the pickled chilies, garlic, ginger and bean paste until fragrant. Add about 500g of water, 4g of sugar, hot oil, bean paste, and light soy sauce to taste. Taste and remove any solids from the pot. Add the venison to the broth and simmer until half-cooked.

Place enoki mushrooms at the bottom of the plate and shredded cabbage in the middle. Place the blanched meat strips on top of the cabbage and pour in the broth.

Sprinkle with a little chopped chili and Sichuan peppercorns, scallions and a little minced garlic. Heat the entire pan until smoking and pour in the condiments and garnish with some coriander leaves.

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