Boli Sika Deer [Heilongjiang Boli Specialty]

What is a spotted deer? Authentic Heilongjiang Boli Specialty: Boli Sika Deer

Summary:Do you want to know what Boli Sika Deer is? This article is a detailed introduction to the special product of Heilongjiang Boli - Boli Sika Deer. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Boli Sika Deer. The full text takes about 3 minutes to read, mainly including the basic introduction of Boli Sika Deer and its nutritional value? What are the product features of Boli sika deer? The production method of Boli sika deer, etc

Basic Introduction of Boli Sika Deer

According to the Compendium of Materia Medica, "Deer are beneficial to humans, whether boiled, steamed, or preserved. When consumed with wine and food, they are generally regarded as immortal beasts. They are pure yang and have a long lifespan. They can penetrate the Du meridian and eat good grass, so their meat horns are beneficial and undamaged

What is the nutritional value of Boli sika deer

What are the product features of Boli sika deer

It is a high-quality wild game that is considered the finest meat. The meat is tender, delicious, has a lot of lean meat, and has less connective tissue.

Method for making Boli sika deer

Stewed deer meat

Ingredients: 2 tablespoons of vegetable oil, 900 grams of deer meat, 3 onions, chopped, 2 garlic cloves, crushed, 1 tablespoon of Worcestershire sauce, 1 bay leaf, 1 tablespoon of fresh thyme, 1 tablespoon of salt, 750 milliliters of water, 7 small potatoes, peeled, cut into four parts, 1-2 European windbreaks, peeled, chopped, 2 tablespoons of flour, 4 tablespoons of water<37

Recipe

1. Heat up the oil, add the venison and stir fry the meat. Add onions, minced garlic, Worcestershire sauce, bay leaves, thyme, salt, and 750 milliliters of water.

2. Cover and steam for 1 to 1.5 hours, or until the meat is tender<3. Put potatoes and European windbreak in and cook until soft. Mix flour and water together and pour into a stew pot to make the soup slightly thicker. Remove the bay leaves before consumption