Shallow-Fried Venison with Eight-Treasure Sauce



  • 4 slices of venison(available in meat shops or Japanese Supermarket)

  • 4 tsp corn flour


  • Pinch of pepper

  • Szechuan peppercorns, star anise and bay leaves

  • 2 green onion

  • 6 cloves garlic

  • 3 slices of ginger

  • 1 red pepper

  • 2 Tbsp light soy sauce

  • 1 Tbsp oyster sauce

  • 3 tsp sugar


  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.

Ingredients Heat the wok to saute the minced garlic, green onion and red pepper. Add in all the seasonings and spices and let it simmer.


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