Clear soup deer tail

Clear soup deer tail, with venison, deer tendon and deer tail as raw materials, has always been a precious dish in banquets, especially the soup cooked with deer tail is even more precious. Deer tail has nourishing effects such as tonifying kidney and strengthening yang, relaxing muscles and activating blood circulation, and is the best tonic in winter. Liang Zhangju, the governor of Jiangsu Province in Qing Dynasty, once wrote a poem after tasting this dish in Beijing and Guangxi: "No one can cut it carefully on a cold night, but the taste is the most unforgettable in spring." The main ingredients are 3 fresh deer tails and 10 grams of coriander powder. Seasoning salt, monosodium glutamate, cooking wine, sesame oil, chicken soup. Method: Taper the cone knife from the knife edge of deer tail, put the blood in a bowl, add a little water and mix well, pour it into chicken soup, and cook it into blood soup with slow fire. Blanch the deer tail in boiling water, take it out, remove the hair, remove the bone, and cut it into pieces with a thickness of 0.6 cm. Add chicken soup to the wok, add refined salt, monosodium glutamate, Shaoxing wine and deer tail slices, cook, remove foam, pour sesame oil in a grand soup basin, and sprinkle with coriander. The vegetable soup is clear and white, and the venison is crispy and delicious.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)