He soaked the cured bear meat, cured venison, and dried whitefish in hot water to wash off any surface dust and excess salt.
Then, he cut the dried bear and venison into chunks and parboiled them in a pressure cooker with the lid off, using hot water to thoroughly draw out the salt. This would prevent the second stew from being too salty.
After the first boil, he rinsed the bear and venison under cold water, returned them to the pressure cooker, and added enough water to cover the meat. In went slices of ginger, chili peppers, Sichuan peppercorns, star anise, soy sauce, and thirteen-spice powder...
He sealed the pressure cooker, brought it to a boil over high heat, and once it started whistling, he lowered the flame and let it simmer for another 20 minutes.
The whole dried whitefish was placed on a griddle to pan-fry slowly in bear fat over low heat. He sprinkled it with various spices, sliced onions, and minced garlic to cut the saltiness and gaminess.
