八寶汁煎鹿腿扒
Ingredients
4 slices of venison(available in meat shops or Japanese Supermarket)
4 tsp corn flour
Seasoning
Pinch of pepper
Szechuan peppercorns, star anise and bay leaves
2 green onion
6 cloves garlic
3 slices of ginger
1 red pepper
2 Tbsp light soy sauce
1 Tbsp oyster sauce
3 tsp sugar
Method
Defrost the venison, then rinse under strong, running water for 5 minutes and pat dry. Make a batter with 4 tsp of corn flour and 2 tsp of water, rub the batter onto the venison, it would make the venison more tender.
Heat a little oil in the wok, saute the minced garlic, green onion, red pepper and ginger until fragrant, then add 2 bowls of water and let it boil for 2 minutes.
Add the pepper, Szechuan pepper corns, star anise and bay leaves, turn the heat down and cook until the sauce is reduced to 1 bowl, then add 1/2 bowl of broth and bring it to a boil.
Shallow-fry the venison until it is 80% done, then pour the broth mixture on top, serve with your favorite vegetables.
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| Ingredients | Heat the wok to saute the minced garlic, green onion and red pepper. | Add in all the seasonings and spices and let it simmer. |
