Ingredients
Servings
- 200 g 200 g venison rump
- 40 ml oil
- 5 g light soy sauce
- 4 g dark soy sauce
- 5 ml beer
- 0.01 g pepper
- 20 g spicy Millet (Xiaomi pepper)
- 20 g garlic, minced
- 10 g ginger
- 80 g Er jing tiao
- 20 g red oil
- 5 g fuel/oil consumption
Servings
- 200 g 200 g venison rump
- 40 ml oil
- 5 g light soy sauce
- 4 g dark soy sauce
- 5 ml beer
- 0.01 g pepper
- 20 g spicy Millet (Xiaomi pepper)
- 20 g garlic, minced
- 10 g ginger
- 80 g Er jing tiao
- 20 g red oil
- 5 g fuel/oil consumption
Cut the venison into 0.2mm thick 5cm long slices.
Add 10ml of oil, light soy sauce, 2 g dark soy sauce, beer, pepper to marinate to taste.
Cut the spicy millet into 0.5cm pieces, cut ginger into 3 cm wide and 0.2 cm strips, cut the Er jing tiao into strips 4 cm wide and 2 cm.
Heat 20 ml of oil, add venison at 160°C / 320°F, break it up with chopsticks and fry for 5 minutes until cooked, then pour out.
Add 10 ml oil to the pot and heat it to 120°C / 250°F. Add the ginger, spicy millet and minced garlic and stir-fry for 5 seconds. Add in pepper and stir-fry for 10 seconds. Add the fried venison and stir-fry evenly.
Add the fuel/oil consumption, 2 g of dark soy sauce, and the red oil, stir well.
Serve in a bowl, shape the dish into a pyramid shape with a few spicy millet sprinkles on top.