Method

1. Cut the venison ribs into pieces of about 5 cm in length, rinse with water (rinse away the blood), marinate in onion and ginger water for 5 minutes and set aside.

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2. Heat the oil pan to 60% oil temperature, add the venison ribs, fry until the ribs are golden brown, and set aside.

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3. Put base oil in the pot, add rock sugar to make the soup color, add fried venison ribs and stir-fry, spray with rice wine, add Zhenjiang mature vinegar, add water and cover and simmer for about 20 minutes.

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4. Open the lid, add seasonings to collect the juice, and serve on a plate.