1. Cut the venison leg meat into 1cm square pieces, rinse it with cold water and wash away the blood;

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2. Cook the meat over high heat and add a small amount of cooking wine;​

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3. Put a little oil in the pot, put the cleaned meat into the pot, stir-fry over low heat, add bean paste, light soy sauce, sugar color, cooking wine, add 1 kilogram of water to boil, add white buckwheat, bay leaves, grass fruit, Simmer the Sichuan peppercorns and dried chilies together over low heat for 45 minutes;

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4. The product can be stewed with small potatoes, winter melon, radish and yam.