Eight Banners Venison

Eight Banners Venison

　　Ingredients: 600g venison, flowering Chinese cabbage, scallions, ginger, chicken powder, salt, light soy sauce, monosodium glutamate (MSG), star anise, cooking wine.

　　Method: Boil water in a pot, add the washed venison, and bring to a boil to remove blood. Heat oil in a wok, stir-fry with scallions and ginger, then add salt, MSG, cooking wine, light soy sauce, and chicken powder. Then add the venison to the broth and cook until done. Line the bottom of the plate with flowering Chinese cabbage, cut the cooked venison into thick slices, add scallions and ginger, steam for about 15 minutes, arrange the flowering Chinese cabbage around the edge of the plate, and serve the steamed venison topped with a drizzle of sauce.