Cooking Steps

1. 

   Step1:Cut the venison into strips and put it into a basin. Wash the blood with long running water. Take out and drain the water after about 20 minutes. Then add cooking wine, salt, monosodium glutamate, pepper, water lake powder and egg whit

2. 

   Step2:Prepare the accessories. Cut the fresh tea tree mushroom into the same length as the deer meat. Blanch it for use

3. 

   Step3:Add about 1000g of oil into the pot. When the oil temperature rises to 70%, slide in the deer meat oil until it is cooked. At this time, pour out the castor oil

4. 

   Step4:Add the base oil in the pot. Stir the garlic slices and ginger slices in the pot. Add the sliced venison and tea tree mushroom, stir fry them. Add the oil, chicken powder, salt, cooking wine, a delicacy. Stir fry for about three or five times. Then pour in the prepared water starch to thicken the sauce. A little thin is OK. Add a few drops of sesame oil before leaving the pot. This dish will be a success.

5. 

   Step5:It seems that it's tiring to write like this..