1. Remove the seeds from the tomatoes, clean the carrots, baby cabbage, leeks and dried onions and cut them into shreds. Cut the oysters into small pieces. Wash and cut the dried shrimps into small pieces and set aside;

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2. Steam the pork belly and cut into shreds. Cut the deer into slices and rinse with ginger juice to remove the deer smell before using (salt, sugar, chicken powder, light soy sauce, dark soy sauce, pepper, sesame oil, etc., grind and prepare). Heat oil in a pan and fry shredded onions until golden brown; set aside;​

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3. Boil water in a pot, blanch the ramen noodles in cold water and set aside. Boil the water, add the oysters, add a small amount of wine and ginger juice to remove the fishy smell;

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4. Heat oil in a pan, add shredded pork belly and prepared deer fillet slices, sauté chopped onions and dried shrimps until fragrant, then add shredded cabbage, stir-fry bean sprouts and remove. Add a little oil, beat the eggs and stir-fry until fragrant, then add the stir-fried ingredients and ramen noodles, add a little soup, cooking wine, add the pig's trotters, adjust the black and white flavor, pepper, and simmer until the flavor is infused;

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5. Finally add the oiled pork belly, venison slices, oysters, and peanut sauce and cook for 30 seconds. It tastes good, then add the leeks and shredded tomatoes, stir-fry evenly, and serve on a plate;

6.  Garnish with chopped green onions and fried shredded dried green onions, and it’s done.

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Homemade sauce: 15g cooking wine, 5g oyster sauce, 10g peanut butter, a little white pepper, a little dark soy sauce, 10g light soy sauce, 4g sugar, 2g salt, 4g chicken powder, a little sesame oil, 400g chicken broth

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