1. 150g venison shank, cut into 5cm long and 0.2cm thick slices, add 10g oil and mix well;

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2. Put 500ml of water in the pot and bring to a boil, align the middle of the kale, blanch it, remove and drain the water;

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3. Add 30ml of oil to the pot and stir-fry the deer ridges at 160 degrees;

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4. Add 20g XO sauce, 10g soy sauce, 5g green onions, 10g ginger slices, 10g garlic slices, 1g salt, 10g red oil, blanch the kale and yellow pepper and cut them into 6 cm long and 0.5 cm wide strips. Cut the pepper into 6 cm long and 0.5 cm wide strips, stir-fry evenly with the deer spine slices;

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​5. Put it into the basin and make it three-dimensional.