Thaw the venison, remove the meridians, and then cut into thin slices of about 2 mm. Marinate with Huadiao, salt, dark soy sauce, sugar and flavored powder for 5 minutes. Add the powder and let it rise in the refrigerator for a while until the flavor is absorbed before use. Cut king oyster mushrooms, red peppers, and yellow peppers into diamond shapes and set aside.

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Take out the proofed venison, pour in oil and heat the pan. Control the oil temperature to about 50% and slide the venison out. When the venison is 8 minutes cooked, pour it out and set aside. Stir-fry the venison and scoop it out quickly to avoid overcooking. .

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Add base oil to the wok, add in the toppings, add the auxiliary ingredients and stir-fry until fragrant, add seasonings, add the venison and stir-fry to thicken the sauce, briefly stir the pot to mix the ingredients and put it on the plate