How to cook deer tendons deliciously

1. Raw materials:

1. Main ingredients: deer tendons 100 grams, peanuts 200 grams.

2. Seasonings: rice wine, salt, chicken essence, ginger slices, bone soup.

1. Clean the deer tendons, add boiling water to soak, cool with cold water and change to boiling water repeatedly, wait until the deer tendons swell and set aside (can also be steamed). Clean the peanuts.

2. Cut the processed deer tendons into strips and put them in the pot, add scallions, ginger, rice wine, and water, stew the deer tendons until they are tender and then remove them. Pick out the deer tendons and put them in a stone pot, add peanuts, rice wine, salt, chicken essence, ginger slices, and bone soup to the pot, and stew over low heat until the deer tendons and peanuts are soft and tender, then serve in a bowl. Note: Deer tendons have the effect of strengthening bones and tendons, commonly used to treat muscle strain, rheumatoid arthritis, and cramps.

1. Deer tendons braised with pork bones

Deer tendons are a very good food with good nourishing properties. They can be used for the treatment of cervical spondylosis and can also improve the condition of numbness and pain in the fingers. They contain a wealth of trace elements and carbohydrates, as well as inorganic elements, so they have the effect of strengthening bones and tendons. We can prepare peanuts, deer tendons, pork bones, dried red dates, and old ginger. After cleaning all the above ingredients, add an appropriate amount of water and boil for about three hours. It is recommended not to open the pot during the boiling process and never add water to it, so you need to control the amount of water when you add it for the first time, and finally add some seasoning salt.

2. Deer tendons braised with enoki mushrooms

Deer tendons can be used to make soup, and the taste of clear boiling is also very good. We need to prepare enough oil-processed deer tendons, enoki mushrooms, bamboo shoots, salt, soy sauce, scallions, ginger slices, sugar, rice wine, cassava starch, and appropriate cooking oil. All the ingredients need to be cleaned, cut into strips or slices, and then add an appropriate amount of cooking oil to the boiling pot, followed by some seasoning ingredients that are stir-fried clean, then add rice wine, put the deer tendons in, add an appropriate amount of water to simmer for a while, and then add some hotpot vegetables and some seasoning ingredients, thicken with starch and arrange on the plate.

The method of cooking deer tendons is very meticulous, everyone should pay attention to selecting the eating method according to their own specific situation. In addition, it is also necessary to pay attention to mastering the cooking time and some little skills, otherwise it may affect the taste and effect. I hope the above content can give you some specific assistance.