Braised Sika Deer Meat in Li Style (Fried Version)

Braised Sika Deer Meat in Li Style (Fried Version)

　　A traditional dish of the Li ethnic group in Hainan. Deer meat is a premium game meat known for its tender texture, delicious flavor, high lean meat content, and low connective tissue, making it suitable for various cooking methods. It is rich in protein, fat, minerals, sugars, and certain vitamins, and is easily digested and absorbed by the human body. Deer meat has a mild nature and is believed to strengthen the spleen, benefit qi, warm the kidneys, and nourish yin. Traditional Chinese medicine considers deer meat a "pure yang" food, ranking it first among all meats for its kidney-tonifying properties. Therefore, it is an excellent tonic for newlyweds and elderly people experiencing declining kidney energy. It also provides effective warmth for those who often suffer from cold hands and feet.

　　Wild deer are abundant in the Wuzhi Mountain area of Hainan. This dish features hunted deer meat that is marinated with seasonings and then deep-fried until crispy, offering a distinctive wild mountain flavor.

　　Cooking Method

　　Ingredients:

　　750g venison tenderloin, 0g each of scallions, ginger, and cilantro, 8g each of dried shallots, lemongrass, and peppercorn powder, 3 star anise, 3g turmeric powder, 2g Sichuan peppercorn, 4g curry powder, 25g light soy sauce, 40g coconut milk, 50g water, 30g cornstarch slurry, 10g MSG, 8g salt, 10g betel nut wine, 20g sesame oil, appropriate amounts of five-spice powder and sand ginger powder, 1.5kg palm oil (actual usage about 150g).

　　Preparation:

　　1. Cut the venison into rectangular pieces approximately 5cm long and 2.5cm wide. Mash the above seasonings with water into a paste, marinate the venison pieces for 30 minutes, then drain the excess liquid.

　　2. Heat a wok over high heat, pour in the palm oil and heat to medium temperature (about 50% heat). Deep-fry the venison pieces until fully cooked, firm, and lightly golden. Remove, drain the oil, and serve on a plate.