Ingredients
1000 g (about 2.2 lbs) venison, 100 g (about 3.5 oz) pickled potherb mustard.
Ingredients
100 g (about 1/2 cup) lard, 15 g (about 1 tablespoon) Chinese angelica root, 10 g each scallion sections, ginger pieces, and cornstarch slurry.
Instructions
1. Wipe the dust off the Chinese angelica root; wash the preserved mustard greens and trim off the roots; soak the skinned venison in cold water for about half an hour, then drain and place it in a pot of cold water, bring to a boil to remove any blood and gamey smell, then drain and pat dry, and cut into 3 cm (about 1.2-inch) cubes.
2. Place the wok over high heat, add 75 g (about 1/3 cup) of lard and heat until it reaches 50% hot (about 275°F/135°C), then add the venison and dry-fry for 1 minute, pour in enough water to just cover the meat, add the Chinese angelica root and soy sauce, bring to a boil, then add scallion sections, smashed ginger pieces, salt, and sugar, reduce the heat to low and simmer gently.
3. When the venison is about 70% tender, heat 25 g (about 2 tablespoons) of lard in a separate wok over high heat until it reaches 50% hot, add the preserved potherb mustard and stir-fry a few times, then pour it into the venison pot; continue cooking until the venison is about 90% tender, stir in a thin slurry of wet cornstarch to create a light glaze, then remove from the wok, plate, and serve.