How to cook roe deer meat deliciously? A few home-style recipes to teach you

Roe deer meat is a good thing, long known as the king of lean meat, because roe deer has no fat on its whole body, and the meat is nutritious, tender and delicious, with the functions of warming the spleen and stomach, strengthening the heart and moistening the lungs, draining dampness, tonifying yang and prolonging life. There are also many ways to eat roe deer meat. Let's take a look below at how to cook roe deer meat deliciously!

Braised roe deer meat

[Ingredients] Roe deer meat, green pepper, red pepper, an appropriate amount of vegetable oil, a little salt, an appropriate amount of dark soy sauce, an appropriate amount of light soy sauce, an appropriate amount of water starch, an appropriate amount of scallion, an appropriate amount of ginger, an appropriate amount of thirteen-spice powder, an appropriate amount of white sugar.

[Method] 1. Slice the roe deer meat, soak it repeatedly in clean water and change the water to remove the blood color, until the water is relatively clear. 2. After the roe deer meat has soaked, bring water to a boil and blanch it, skim off the foam, then remove the meat, drain it well and set aside. 3. Cut the scallion into chopped pieces and the ginger into slices, mix the water starch and set aside, and cut the green and red peppers into shreds and set aside. 4. Put vegetable oil into the wok, and after the oil is hot, add the chopped scallion and ginger slices and stir-fry until fragrant. 5. Add the roe deer meat and stir-fry a few times, then add an appropriate amount of salt, one spoonful of thirteen-spice powder, one tablespoon of dark soy sauce, one tablespoon of light soy sauce, and one tablespoon of white sugar. 6. Before removing from the wok, pour in the water starch and stir-fry until the sauce thickens, then add the shredded green and red peppers, stir-fry a few times, and remove from the wok immediately.

Roe deer meat two ways

[Ingredients] Roe deer meat, cooking wine, soy sauce, salt, barbecue seasoning, egg white, potato starch, mashed garlic.

[Method] 1. Soak the roe deer meat in cold water, changing the water repeatedly, to soak out the blood water. 2. Cut into small pieces about two centimeters square, and marinate with cooking wine, soy sauce, salt and barbecue seasoning for one hour to absorb the flavor. 3. Add half an egg white and an appropriate amount of potato starch and mix well. 4. Heat oil in a pan, fry until golden brown, then remove. 5. Throw the remaining piece of meat into a pressure cooker, add water and salt, boil over high heat for 20 minutes, remove after it is no longer too hot to handle, tear into small pieces, and eat dipped in mashed garlic.

Stir-fried roe deer meat

[Ingredients] Roe deer meat, red pepper, ginger, salt, monosodium glutamate, chicken bouillon powder, sugar, cooking wine, soy sauce, water starch, cooking oil.

[Method] 1. After washing the roe deer meat, slice it and coat it with starch. 2. Slice the red pepper and slice the ginger, and set aside. 3. Put oil in the wok, and when it is 50% hot, add the ginger slices and stir-fry until fragrant. 4. Add the roe deer meat and stir-fry over high heat until just cooked, then splash in cooking wine and soy sauce. 5. Over high heat, add the red pepper and stir-fry evenly, then add salt, monosodium glutamate, chicken bouillon powder and sugar to season. 6. Add water starch to make a thin glaze, and it is done.

[Tips] Soak the roe deer meat in water for a longer time, about one day, to remove the gamey smell. If you cannot wait, you can use a little white liquor or vinegar. It should be cut thinner, and it is always best to stir-fry over high heat.