Ingredients: 300g deer's paw (artificially cultured), 150g tender bamboo shoots, small green vegetables, oil, soy, gourmet powder, Shaoxing wine, sugar, chicken essence
- Marinate the deer's paw in water for 1 hour and then scald in boiling water. Remove and clean. Scald and wash the tender bamboo shoots.
- Put the deer's paw and tender bamboo shoots in the wok together and braise for about 1 hour. Take out and put them in a container with the deer's paw on the bamboo shoots. Steam for 2 hours. Remove and put in a serving dish. Make a paste and pour on the deer's paw.
Recommended restaurant:Shanghai City Restaurant