1. Cut the deer tenderloin into 6cm*2cm strips;

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2. Cut onions and peppers into small slices;​

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3. Marinate deer tenderloin with egg yolk, 5g dark soy sauce, 3g cooking wine, 2g salt, and 5g cornstarch;

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4. Fry the deer tenderloin in high oil until fragrant and drain;

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5. Sauté the dried chili peppers, garlic slices and Sichuan peppercorns until fragrant, add the venison tenderloin, green onions and chili peppers, add salt and stir-fry until ready to serve.