Method

1. Cut the venison ribs into 4cn pieces each, marinate with light soy sauce, dark soy sauce and a little sesame oil for coloring, and add ginger, onion and garlic to the oil;

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2. Add ginger, onion, garlic, dried star anise, Guilin bay leaves, chili peppers, chicken broth, salt, chicken powder, light soy sauce, dark soy sauce, golden lion sugar to season and adjust the color. Bring to a boil over high heat, then reduce to low heat and simmer for two hours until soft and remove. spare;​

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3. Soak and steam the soybeans in advance, break them into small particles with a machine, beat the garlic into small pieces, fry them separately until golden brown, and mix them together at a ratio of 1:1;

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4. Drain the surface moisture of the deer ribs, pat with a little cornstarch and fry until golden;

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5. In a hot pan, sauté minced onion, garlic, millet, pepper, black bean paste, red pepper shreds, add typhoon shelter and stir-fry until fragrant, add venison ribs, a little salt and pepper, and finally add green onions, stir-fry until fragrant and serve.  

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Typhoon shelter: soybeans, garlic

Ingredients: minced onion, minced garlic, minced millet and pepper, minced black bean, shredded red pepper, sliced green onion

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