Yu Shan Fang's Exclusive Secret Recipe for Braised Venison

Method

1. 01

   Step 1

   Soak the venison in water infused with Sichuan peppercorns for at least 4 hours or overnight. You don't need to use a lot of peppercorns. If you're soaking it early in the morning, you can change the water a few times during the soaking process.

   

2. 02

   Step 2

   Discard the blood, wash the venison and cut it into chunks. Cutting along the muscle fibers is easier and less strenuous.

   

3. 03

   Step 3

   Stir-fry in hot oil, then add salt and black pepper (add plenty of black pepper).

   

4. 04

   Step 4

   Add cooking wine or beer and stir-fry until the alcohol taste is gone.

   

5. 05

   Step 5

   Add light soy sauce and dark soy sauce, about 4 tablespoons in total, and stir-fry until the reddish-brown color is no longer noticeable.

   

6. 06

   Step 6

   Pour the other prepared seasonings into the pot and stir-fry.

   

7. 07

   Step 7

   Add water to cover the venison. Once the water boils, reduce the heat to low, add chicken bouillon, tomato sauce, and coffee powder, stir well, cover, and simmer for 1 hour.