1. Cut the deer tendon first, and change each piece into 3x2cm. Rinse with ginger juice and marinate with sesame oil, light soy sauce, dark soy sauce, and pepper for preparation;

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2. Cut the ingredients 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 to taste, steam thoroughly and set aside. Soak the soybeans in advance and then steam them thoroughly and set aside;

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4. Heat the oil in a pan, add the marinated venison tendons, add cooking wine and stir-fry. Wash the pot and heat oil, add ginger, green onions and garlic and remove from the pot;

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5. Heat up the pot, add ginger, onion, garlic and chicken soup, adjust salt, sugar, chicken powder, light soy sauce, oyster sauce, add beef tendon, star anise, cinnamon and other spices, bring to a boil over high heat, then reduce to low heat and simmer for 2 hours until soft and set aside;

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6. After slow cooking, add radish and soybean paste, simmer the soybeans for another 10 minutes and serve;

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7. Garnish with chervil.

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Sauce: 15g soybean paste, 5g dark soy sauce, 10g light soy sauce, sesame oil, lard

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