Cooking Steps

1. 

   Step1:This is the deer antler that I bought back frozen in the refrigerator (I bought the blood antler. The more expensive one is the better one. The blood color is obvious under the naked eye) tips - you can choose the sika deer for the first try. It's easy to catch fire if you eat too much ⚠️ The boss who sold this has helped me to pour some yellow rice wine or red koji wine into the dried bowl. Use chopsticks to pick up the deer antler piece by piece and wash it inside. Because there is residue on the scalded edge, it's clean and put it in the stew. Pour in red koji wine just to submerge the deer antler, which can be covered and soaked for 1 hou

2. 

   Step2:Wash the tenderloin and cut it open. Scald it with boiling water and it will turn white. Take out and wash, and then clip up the soaked velvet and wrap it in the cut. As shown in the figur

3. 

   Step3:Fix it with a toothpick and put it back into the stew. Put a nail sized crystal sugar on it and prepare to stew

4. 

   Step4:Put half pot of water into the pot, open the steaming rack, put the stewing cup into the pot, cover it and stew for 10 minutes, open the lid, pour in the chicken soup which has been stewed in advance, submerge the meat, and then cover the stewing cup. Continue to simmer for 10 minutes, then turn to a small heat as shown in the picture. Cover the pot and simmer for two and a half hours. Remember to look at the water in the pot halfway. Don't forget to add water. The pot is dr

5. 

   Step5:When it's time to turn off the heat and open the lid of the stew. Add some salt to taste and you'll have a warm reminder - avoid radish, kelp and bamboo shoots for a week to avoid affecting the absorption of nutrients ❤️