1, the main ingredients: venison moderate, asparagus moderate; Accessories: salad oil moderate, salt moderate, green onion moderate, ginger moderate garlic moderate, anise moderate, moderate amount of cooking wine, soy sauce moderate, 2 tablespoons of Huadiao wine, sugar moderate, a little bit of sesame leaves, a little bit of cloves, pepper moderate.

2, practice: the deer brisket (meat) soaked in cool water for half a day, in the middle of the water to change a few times to remove the smell of blood;

3, venison cut into pieces, with the addition of ginger, scallion, cooking wine, water flew over;

4, the net pot into the oil, thirty percent of the heat under the onion, ginger, garlic cloves, star anise burst incense, the next venison in the medium fire stir-fry out of the water;

5, add the Huadiao wine, light soy sauce, Wine stir fry for a while over high heat, add the right amount of water, sesame leaves, cloves, large fire to boil, turn off the medium-low fire stew for about 1 hour;

6, asparagus washed and cut into pieces, into the pot, add pepper, salt and burn for 15 minutes can be.