2. Prescription ingredients for strengthening bones and waist deer tendon: 200g of dried deer tendon, 3g of Saussurea involucrata, 50g of sliced mushrooms, 200g of chicken feet, 20g of ham, monosodium glutamate, cooking wine, ginger, onion, refined salt and broth.
3. Wash the deer tendon with cold water, soak it in boiling water, and change it after cooling. Repeat it many times, and then use it after expansion. Slice ginger and onion, trim the developed deer tendon fascia, cut it into strips, put it in a pot, add onion ginger, cooking wine and water, simmer thoroughly, take it out, put it in a plate, scald chicken feet thoroughly with boiling water, remove the yellow skin and chop it off. Put ham slices and mushroom slices on noodles, add broth, cooking wine, ginger and onion, steam in a cage until the tendon of deer is cooked and soft, take it out (about 2 hours), filter out the thick juice, add monosodium glutamate and salt to the soup, pour it into a plate and steam for half an hour.
4. Efficacy: This prescription can replenish deficiency and strengthen bones and muscles, and is suitable for the weak with weak waist and knees and weak bones and muscles.
5. Roasted deer tendon materials: 750g of deer tendon, 50g of water-soaked mushrooms, 75g of winter bamboo shoots, 8 green vegetable cores, 75g of cooked ham slices, 0.5g of shrimp, 0/50g of Shaoxing wine/kloc-,3g of refined salt and 0/00g of cooked pork/kloc-.
6. Cut the watery deer tendon into 2 pieces, then cut them into inches, put them in a bowl, add 95g of ginger slices, scallion, Shaoxing wine and chicken soup, steam them in a cage for 10 minute, take out the drained juice, add 752g of chicken soup, steam them in a cage for 10 minute, and take out the deer tendon and cabbage heart.
7. Put the pot on fire, scoop in 15g cooked lard, stir-fry in Chinese cabbage, take it out for later use, put the pot on tempering, scoop in 250g chicken soup, add mushroom slices, winter bamboo shoots, ham slices, deer tendon, shrimp and salt, boil, add Chinese cabbage and thicken with water starch.
8. Features: the deer tendon is soft and glutinous, the cabbage heart is green, the oil is moist and bright, the taste is fresh and appropriate, it tonifies the middle and qi, warms the stomach and relaxes the tendons.
9, boiled deer tendon method: deer tendon water hair, put it in the pot to cook, pick it up after half-cooked, scrape off the skin with a knife, boneless, dry and save, take it out for use.
10, blisters are soft. Cook with clear water until cooked (but not rotten). Each piece is cut into three or four sections with a knife, and cut into two finger films with fresh meat and skin. First, add water into the pot, cook it with slow fire until it is half cooked, then cook it with deer tendon once or twice, and then mix it with wine, vinegar, salt, pepper and star anise until the tendon is extremely rotten.
1 1, deer tendon soaked in water 1-2 hours, soaked in a little salt for 24 hours, or cooked with fresh deer tendon and appropriate amount of salt, and cooked with slow fire or pressure cooker. Other ways to eat animal tendons, such as braising in soy sauce and cold salad, can be used.