Ingredients
Servings
1
- 100 g venison ribs
- 20 g ham, diced
- 8 g ginger
- 1 chicken foot
- almonds
Servings
1
- 100 g venison ribs
- 20 g ham, diced
- 8 g ginger
- 1 chicken foot
- almonds
Cut the ribs into 5cm pieces, rinse with water (to remove blood), and blanch in boiling water.
Place diced ham, chicken feet, ginger and almonds (both sweet and bitter) in a stewing pot, then add the blanched deer ribs.
Add water, cover, and steam for 6 hours.
Ingredients
