Ingredients
Servings
- 1 kg venison brisket
- 200 g king oyster mushrooms
- 100 g red pepper
- 100 g yellow pepper
- 20 g garlic, sliced
- 10 g green onions
- 10 g Japanese sauce
- 5 g Lee Kum Kee oyster sauce
- 5 g white sugar
- 2 g edible salt
- 2 g Bergamot flavored powder
- 2 g chicken rice and dark soy sauce
- 20 g Huadiao wine
- 50 g windmill cornstarch
- 500 g refined oil
Servings
- 1 kg venison brisket
- 200 g king oyster mushrooms
- 100 g red pepper
- 100 g yellow pepper
- 20 g garlic, sliced
- 10 g green onions
- 10 g Japanese sauce
- 5 g Lee Kum Kee oyster sauce
- 5 g white sugar
- 2 g edible salt
- 2 g Bergamot flavored powder
- 2 g chicken rice and dark soy sauce
- 20 g Huadiao wine
- 50 g windmill cornstarch
- 500 g refined oil
Thaw the venison, remove the meridians, then cut into thin slices of about 2 mm.
Marinate with Huadiao, salt, dark soy sauce, sugar and flavoured powder for 5 minutes. Let it rise in the refrigerator until the flavour is absorbed.
Cut king oyster mushrooms, red peppers, and yellow peppers into diamond shapes and set aside.
Take out the venison, pour in oil and heat the pan. Control the oil temperature to about 50% and slide the venison out. Cook the venison for 8 minutes, pour it out and set aside. Stir-fry the venison and scoop it out quickly to avoid overcooking.
Add base oil to the wok, then add in the toppings and the auxiliary ingredients and stir-fry until fragrant. Add seasonings, the venison and stir-fry to thicken the sauce. Briefly stir the pot to mix the ingredients. Serve hot.