Ingredients
Servings
- 200 g venison rump
- 40 ml oil
- 5 g light soy sauce
- 4 g dark soy sauce
- 5 ml beer
- pinch of pepper powder
- 20 g spicy Millet (Xiaomi pepper)
- 20 g garlic, minced
- 10 g ginger
- 80 g Erjingtiao chilli peppers
- 20 g chilli oil
- 5 g oyster sauce
Servings
- 200 g venison rump
- 40 ml oil
- 5 g light soy sauce
- 4 g dark soy sauce
- 5 ml beer
- pinch of pepper powder
- 20 g spicy Millet (Xiaomi pepper)
- 20 g garlic, minced
- 10 g ginger
- 80 g Erjingtiao chilli peppers
- 20 g chilli oil
- 5 g oyster sauce
Cut the venison into 0.2mm thick 5cm long slices.
Marinate in 10ml of oil, light soy sauce, 2 g dark soy sauce, beer, pepper to taste.
Cut the spicy millet into 0.5cm pieces, ginger into 3 cm wide and 0.2 cm strips, and the chili peppers into strips 4 cm wide and 2 cm long.
Heat 20 ml of oil to 160°C / 320°F. Add the venison and stir-fry until half-cooked breaking it up with chopsticks. Remove from the pan.
Heat 10 ml of oil in a pan to 120°C / 250°F. Add the ginger, spicy millet and minced garlic and stir-fry for 5 seconds. Add in peppers and stir-fry for 10 seconds. Add the fried venison and stir-fry evenly.
Add the Oyster sauce, 2 g of dark soy sauce, and the chili oil, stir well.
Serve in a bowl, shape the dish into a pyramid shape with a few spicy millet sprinkles on top.
