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(a) Cut the deer into pieces 1½ inches by 1½ inches by 1 inch. Cut the secondary vegetables into small pieces.

(b) Fry the deer in a hot, oiled pan. Turn constantly.

(c) Add the ginger juice, sugar-cane, and a little salt. Add the secondary vegetables and the chicken and cook for 5 minutes.

(d) Add enough primary soup to cover and ingbring [sic] to a boil.

(e) Transfer to a suitable bowl. Put the Fun Wine on top. Steam for 2 hours.

Serve with oil and Chinese sauce.