200g venison, 0.2g monosodium glutamate, 10g sugar, 1/2 egg, 5g garlic, small amount of ginger, 10g cibol, 15g ripe red pepper, 20g long peanuts, 6 ginkgo nuts, 30g asparagus

Slice venison into pieces, add salt, egg, potato starch, in them and mix them and fry them in heated oil slightly.  Pour oil in frying pan, roast garlic and ginger slices for a while, add 100g water, salt, sugar, monosodium glutamate into it, Then add asparagus, ginkgo nuts, ripe red pepper slices and roast them. When it gets thick, add welsh pieces which were cut to 6cm length into and stir them slightly.