1. Marinate the venison shank with 30g of salt, 10g of ginger, 20g of cooking wine, 10g of dried chili pepper, and 5g of Sichuan peppercorns for 3 hours; put it in a pot over high heat and remove the blood and floating foreign matter; turn to low heat and simmer for about 30 minutes about until the meat is cooked;

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2. After cooling, cut into 1cm-sized slices with even thickness;​

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3. Add oil to the pot and heat it to about 260 degrees. Add the sliced venison tendons and fry until the water dries out, about 1 minute;;

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4. Heat 150g soybean oil in a pot, add ginger and garlic and fry until fragrant, then add dried chili peppers and Sichuan peppercorns and stir-fry until fragrant, then pour in the venison shank, then add light soy sauce, monosodium glutamate, sugar, and balsamic vinegar. , sesame oil, boil together over low heat until the water is dry, and finally add the red oil to the pot.