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燒鹿筋 – Braised Deer Tendon

Braised Deer Tendon  燒鹿筋 – (Shāo lù jīn)




Makes 1 plate



Dried Deer Tendon

3 pcs

Dried Scallop

3 pcs

Dried Shrimp

A small handful

Ginger & Scallions

As needed


As needed






To taste


To taste

Oyster Sauce

To taste

Light Soy Sauce

To taste



Method (No step by step picture instructions):



  1. Fill a large pot of water and add the deer tendons. Heat up the pot, and turn off the fire the moment the water boiled. When the water cooled down, replace with fresh water and bring to boil again. Do this at least 3 times to prep the tendons


  1. Clean off all the hair, hoofs and other impurities off the tendons and cut into inch long sections.


  1. Soak the dried scallops and dried scallops in water


  1. Heat up a bit of oil in a wok and fry the scallions and ginger slices until fragrant. Add the deer tendons and stir fry for a while before adding the seasoning (oyster sauce, light soy sauce, salt & sugar). Simmer for a while before adding the dried scallops, shrimp. Add water and simmer the deer tendon over medium fire.


  1. When the tendons has reached the tenderness you like, boil the stew over high heat to reduce to a sauce and thicken with cornstarch. Serve.


The original recipe can be found at xinshipu.


This recipe is mentioned in The Feast, Chapter 103.


Have fun cooking and eating!






Translated by Gumihou from kitchennovel dot com.

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