Method

1. Remove the fascia from the deer tenderloin and cut into large pieces, season with Maggi soy sauce, black peppercorns, chicken powder, onion and ginger water, and cornstarch;

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2. Prepare crab mushrooms, garlic, onion wedges, green and red pepper wedges, green onion segments, and chopped fresh mint leaves;​

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3. Fry crab mushrooms in an oil pan until fragrant, turn onion wedges and green and red pepper wedges until cooked, fry garlic until golden brown, pour out the oil, fry venison cubes until fragrant, set aside;

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4. Heat the oil in the pan and sauté the shallots, add mint leaves and garlic, add the black pepper sauce and cooking wine, pour in the venison cubes and crab mushrooms, stir-fry evenly, remove from the pan and serve on a plate.

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Black pepper sauce: salad oil, mixed vegetable water, minced garlic, minced dried onion, crushed black pepper, sugar, oyster sauce, dark soy sauce, light soy sauce, noodles (made with butter and flour)