Cooking Steps

1. 

   Step1:Prepare 500g deer meat. Change it into a blade and paste it for use.

2. 

   Step2:100 grams of Pleurotus eryngii. Change the knife into pieces.

3. 

   Step3:It's 20 grams of green garlic. It's used in the last pot.

4. 

   Step4:Put 1000 grams of salad oil into the pot. When the oil temperature rises to 60%, fry 500 grams of deer meat into the pot. Use a leaky spoon to quickly slide away to prevent adhesion. About 4 seconds. Take out the oil control.

5. 

   Step5:Put the mushrooms in the pot. Remove the water.

6. 

   Step6:Pleurotus eryngii is a little yellow. Take out the oil control.

7. 

   Step7:Leave the oil at the bottom of the pot. Add 3 grams of ginger slices and 2 grams of garlic slices. Stir with high heat to make it fragrant.

8. 

   Step8:Pour in 3 grams of soy sauce. Pour in 50 grams of high soup, 1 gram of pepper, 2 grams of sugar. Pour in 2 grams of sesame oil. Then pour in 50 grams of high soup. Heat to collect the juice.

9. 

   Step9:Put in the shredded green garlic and stir fry until it is ready to serve.