1. 200g scallions, cut into 6cm long sections, 40g ginger, peeled, cut into 6cm long slices, 0.2cm thick;

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2. 500g venison shoulder meat, cut into 4cm cubes;

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3. Add ginger slices and stir-fry until fragrant, add venison shoulder meat and stir-fry until both sides are shelled, add dark soy sauce and stir-fry to color, add 300ml beer, 15g sugar, 0.01 pepper, 10g light soy sauce, bring to a boil and then turn to small cooking 40 minutes;

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4. Add 10g of oil, reduce the juice over high heat until the juice is thick and sticky, and drizzle with 10g of sesame oil;

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​5. Take it out of the pot and put it on a plate until it becomes three-dimensional.