Braised Deer Tendon with Mushrooms
Ingredients:
- 200g deer tendon (soaked and cleaned)
- 100g shiitake mushrooms, soaked and sliced
- 3 cloves garlic, minced
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- 300ml chicken stock
- 2 tablespoons vegetable oil
- Salt to taste
- Cornstarch slurry (optional)
Instructions:
- Heat oil in a wok over medium heat. Add garlic and stir-fry until fragrant.
- Add the deer tendon and mushrooms, stir-fry for 2-3 minutes.
- Add oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, and sugar, stir well.
- Pour in chicken stock and bring to a boil. Reduce heat and simmer for 1-2 hours until the tendon is tender.
- Adjust seasoning with salt. Thicken the sauce with cornstarch slurry if needed.
- Serve hot, garnished with green onions.
