Clear Soup with Deer Tail

Clear Soup with Deer Tail

　　Clear Soup with Deer Tail is a delicacy made from deer meat, deer sinew, and deer tail, traditionally considered a luxurious dish at banquets—especially when the soup is prepared with deer tail. Deer tail is known for its nourishing properties, such as boosting kidney function, enhancing vitality, and improving blood circulation, making it an excellent tonic in winter. Liang Zhangju, the Qing Dynasty governor of Jiangsu, once composed a poem after tasting this dish in the capital and Guangxi: “On a cold night, who would finely slice it? Its taste in springtime is truly unforgettable.”

　　Main Ingredients

　　3 fresh deer tails, 10 grams of chopped coriander.

　　Seasonings

　　Fine salt, monosodium glutamate (MSG), cooking wine, sesame oil, chicken broth.

　　Preparation Method

　　Use a conical knife to pierce the deer tail through the cut opening, letting the blood collect in a bowl. Add a small amount of water, mix well, and pour it into the chicken broth. Simmer over low heat to make a blood-infused broth. Place the deer tail in boiling water to blanch thoroughly, then remove it, pluck off the hair, remove the bone, and slice it into 0.6 cm thick pieces. In a wok, add the chicken broth along with fine salt, MSG, cooking wine, and the deer tail slices. Cook until done, skim off any foam, then transfer to a large serving bowl. Drizzle with sesame oil and sprinkle with chopped coriander to serve. The finished dish features a clear broth, white deer tail slices, tender and fragrant deer meat, and a delicious flavor.