1. Cut the deer steak into 4cm sections, marinate in dark soy sauce, light soy sauce, sesame oil, and season with oil, and season with ginger, onion, and garlic;

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2. Heat the red oil spicy sauce, dried chili peppers, deer steak, ginger, onion and garlic until fragrant, add chicken broth to adjust salt, chicken powder, light and dark soy sauce, oyster sauce, Huadiao wine, bring to a boil over high heat, then simmer over low heat for 2 hours until soft. spare;​

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3. Heat oil in a pan, fry crab mushroom, white jade mushroom and oil until golden brown, and fry ginger, onion and garlic;

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4. Heat up the Sichuan peppercorns, dried chili rings, ginger, onions, garlic, crab mushrooms, white jade mushrooms, and stir-fry until fragrant. Add a little Huadiao wine, add a little chicken broth and the original sauce of the braised deer steak, taste it, add a little sugar, chicken powder, and oyster sauce. Chicken juice, add deer steak and simmer for a while. Add peppercorn oil, chili oil, thicken the dark soy sauce, add color, remove from the pot and put in the clay pot.

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