1. Cut 400g of venison rump into large pieces with a knife, mix with oil, chicken powder, light soy sauce, egg white, and cornstarch and set aside;

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2. Blanch a total of 400g base ingredients such as Cordyceps flowers, Enoki mushrooms, black fungus, kale strips, and soybean sprouts.;​

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3. Heat the oil in the pot and sauté the green onion and ginger slices until fragrant, add 1 tablespoon of Pixian bean paste and 60g of the hot pot base and stir-fry until fragrant;

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4. Add cooking wine and 1000g of boiling water or broth and bring to a boil until fragrant. Use a dense fence to clear the soup and add 4g of salt, 10g of chicken powder, 3g of sugar, 3g of light soy sauce and a little pepper;

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​5. Add the blanched base ingredients, cook until fragrant, drain and put into the bottom of a serving pot, then immerse the venison rump slices in the soup until cooked, and pour into the serving pot together Inside;

 

6. Finally, place chili noodles, Sichuan pepper noodles, chopped green onion, minced garlic, and white sesame seeds in the middle position on the top; heat another pot with a spoonful of hot oil and pour it on top.