1. 200g of deer hind leg meat, cut into 5cm*2cm thick pieces and fry in an oil pan;

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2. Peel the white radish, cut into pieces and blanch;​

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3. Stir garlic slices and dried chili peppers in oil until fragrant;

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4. Add 20g of dark soy sauce, 20g of light soy sauce, and 200g of broth and simmer together to add flavor;

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5. Cook over medium heat for 5 minutes until the flavor is absorbed, thicken the sauce and serve on a plate.