1. Cut the deer steak first and make each piece 4cm long. Rinse with ginger juice and marinate with peppercorn oil, sesame oil, light soy sauce, dark soy sauce, and pepper for preparation;

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2. Cut the ingredients: ginger, ginger, dried onions, and garlic into pieces and set aside. Prepare dried chili peppers, dried Sichuan peppercorns, white peppercorns, bay leaves, cloves, star anise, cinnamon, and grass fruits. Weigh them and set aside;​

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3. Peel the white radish, cut into cubes and rinse. Add water and seasonings, steam thoroughly and set aside;

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4. Heat oil in a pan, fry the marinated deer steak until golden brown, add some cooking wine and stir-fry. Wash the pan and heat oil, add ginger, onion and garlic, fry until fragrant, then add dry spices, bean paste, spicy sauce, rock sugar and stir-fry evenly, then add the fried deer steak and chicken stock and start to cook;

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5. Add seasonings, simmer for 2 hours, add radish and Tsingtao beer, simmer for another 10 minutes and serve;

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6. Garnish with red oil, pepper oil and coriander.

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Sauce: 10g homemade spicy sauce, 5g bean paste, 100ml Tsingtao beer, 5g dark soy sauce, 10g light soy sauce, 2g pepper oil, sesame oil and a little lard

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