4 slices of venison(available in meat shops or Japanese Supermarket)
4 tsp corn flour

1. Ibabad ang venison at saka hugasan ng tubig ng 5 minuto at patiktikan. Gumawa ng batter sa pamamagitan ng 4 kutsaritang arina at 2 kutsaritang tubig. Ipahid ang batter sa venison para lumambot.
2. Ipainit ang palayok na may konting mantika, igisa ang giniling na bawang, berdeng sibuyas, pulang sili at luya hanggang sa bumango at saka ibuhos ang 2 tasang tubig at pakuluan ng 2 minuto.
3. Ihalo ang paminta, szechuan peppercorns, star anise at dahon ng bay, pahinaan ang apoy at lutuin hanggang ang sarsa ay isang tasa na lamang at saka ihalo ang 1/2 tasa ng broth. Pakuluan.
4. Iprito ang venison hanggang maluto at ibuhos ang nilutong broth sa ibabaw. Ihain sa paboritong gulay.

1. Defrost the venison, then rinse under strong, running water for 5 minutes and pat dry. Make a batter with 4 tsp of corn flour and 2 tsp of water, rub the batter onto the venison, it would make the venison more tender.
2. Heat a little oil in the wok, saute the minced garlic, green onion, red pepper and ginger until fragrant, then add 2 bowls of water and let it boil for 2 minutes.
3. Add the pepper, Szechuan pepper corns, star anise and bay leaves, turn the heat down and cook until the sauce is reduced to 1 bowl, then add 1/2 bowl of broth and bring it to a boil.
4. Shallow-fry the venison until it is 80% done, then pour the broth mixture on top, serve with your favorite vegetables.