Hainan Li ethnic cuisine. Venison is a kind of high-grade game, with tender meat, delicious taste, more lean meat and less connective tissue, which can cook a variety of dishes. Venison is rich in protein, fat, inorganic salts, sugar and a certain amount of vitamins, which are easily digested and absorbed by human body. Venison is mild, and has the effects of invigorating spleen and qi, warming kidney and strengthening yin. Traditional Chinese medicine believes that venison belongs to pure yang, and the function of tonifying kidney and benefiting qi is the first of all meats. Therefore, eating venison is a good tonic food for newlyweds and elderly people with decreased kidney qi, and it also has a good warming effect for people who often have cold hands and feet.

There are abundant wild deer resources in Wuzhishan area of Hainan. This dish is made by pickling game with seasoning and frying it in hot oil, which is quite characteristic of Shan Ye.

Cooking method

Materials:

750g tenderloin, 0g onion ginger coriander, 8g dried onion citronella pepper rice, 3g star anise, 3g turmeric powder, 2g pepper, 4g curry powder, 25g soy sauce, 40g coconut milk, 50g clear water, 30g wet raw powder, 8g monosodium glutamate10g, and 8g refined salt.

Making:

1. Cut venison into long cubes with a length of 5 cm and a width of 2.5 cm, mash the above seasoning with clear water into slurry, add venison pieces and marinate for 30 minutes, then drain the juice.

2. Heat the wok, pour in palm oil and heat it to 50% heat. Soak and fry venison until it is cooked and hard, and pick it up to be light yellow. Drain the oil before serving and divide it into several plates.