Ingredients
Servings
8
- 1 kg venison
- 100 g ginger
- 100 g scallions
- 20 g coriander
- 30 g Shaoxing wine (rice wine)
- 10 g star anise
- 10 g fennel seeds
- 5 g dried chilli peppers
- 0.5 cinnamon stick
- 2 bay leaves
- 5 g salt
- 5 g chicken powder
- 35 g sugar
- 100 g refined oil
- 20 g dark soy sauce
- 15 g light soy sauce
- 900 ml water
- 300 g potatoes
Servings
8
- 1 kg venison
- 100 g ginger
- 100 g scallions
- 20 g coriander
- 30 g Shaoxing wine (rice wine)
- 10 g star anise
- 10 g fennel seeds
- 5 g dried chilli peppers
- 0.5 cinnamon stick
- 2 bay leaves
- 5 g salt
- 5 g chicken powder
- 35 g sugar
- 100 g refined oil
- 20 g dark soy sauce
- 15 g light soy sauce
- 900 ml water
- 300 g potatoes
Wash the venison and cut it into chunks. Wash all the other ingredients and cut them into the desired shapes.
After heating a large pot, add the washed venison and stir-fry until it is colored. Add all the seasonings and water and simmer for 2 hours.
After simmering the washed and diced potatoes for another 20 minutes, remove them from the pot and place them in a container.
Ingredients
