In Tun NoGu, you can not only see sika deer, but also taste fresh venison. This is a specialty of Tun No Gu.
Eucommia stewed venison
1. Cut the venison into chunks and wash it.
2. Then defoam the venison.
3. Add the broth, venison, eucommia and onion ginger juice to the pot.
4. Wait for the water to boil before foaming, simmer slowly over low heat, and finally add salt to taste.
Potato stew with venison
1. Peel and cut the potatoes into pieces, cut the venison into pieces, wash the Huaishan mountains, wash the cinnamon meat and goji berries, peel and slice the ginger, and cut the green onion into sections.
2. Wait until the water in the pot is boiling, add the venison, boil the blood in it, and then scoop it up and wash it.
3. Add potato pieces, venison pieces, Huaishan, cinnamon meat, goji berries, ginger, green onion, add salt, monosodium glutamate, sugar, pepper, wine, pour into the clear soup, then cover, simmer for 1.5 hours, remove the ginger and green onion.
Ginseng stewed venison
1. Make dried salvia, dang ginseng, sand ginseng in warm water and slice ginger.
2. Slice the venison and set aside in water.
3. Add the deer bone broth, venison, ginger slices and ginseng and bring to a boil over high heat.
4. Reduce heat and simmer for 35 minutes, seasoning.