Pine Branch Venison
Cut venison into chunks, braise until tender, arrange on pine branches and steam over high heat for 5 minutes, then finish by drizzling with sauce and sprinkling with fried, fragrant pine nuts.
Ingredients
venison leg meat (cut into chunks)
to taste
pine nuts
to taste
fresh pine branches (washed)
to taste
soy sauce
to taste
seasoning flour
to taste
sugar
to taste
fine salt
to taste
ground white pepper
to taste
dried red chili peppers
2
large scallion and ginger slices
to taste
Shaoxing cooking wine
to taste
light broth
to taste
cooking oil (for deep-frying the venison and sautéing)
to taste
Instructions
1
Step 1
Cut the venison into chunks and deep-fry until thoroughly cooked. Heat oil in a wok, add the large scallion and ginger slices and sauté until fragrant. Pour in the Shaoxing cooking wine, then add the 2 dried red chili peppers along with the soy sauce, sugar, fine salt, ground white pepper, and light broth. Simmer until the venison becomes soft and tender.
2
Step 2
Wash the fresh pine branches and place them in a small steamer basket. Lay the braised venison on top of the branches and steam over high heat for 5 minutes, then remove.
3
Step 3
Thicken the reserved braising liquid with a cornstarch slurry and pour it over the steamed venison. Deep-fry the pine nuts until fragrant and scatter them over the venison before serving.
