1. Thaw frozen venison; Rinse and shred; Marinate in seasoning (2) for 2 hours; Rinse in running water so as to get rid of the baking soda favor; Drain; Marinate in seasoning (3) for 45 minutes.
2. Soak dried shiitake mushrooms in water till soft; Remove and drain; Discard the stems; Shred; Marinate in seasoning (1) for 15 minutes.
3. Soak wood ear fungus in water till soft; Remove and drain; Shred; Blanch in boiling water for 5 minutes; Remove and drain.
4. Discard the leaves of celery; Vein; Rinse and shred; Blanch in boiling water for 30 seconds; Remove and immediately rinse in running water; Drain.
5. Peel, rinse and shred carrot; Blanch in boiling water for 1 minute; Remove and immediately rinse in running water; Drain.
6. Peel, rinse and shred ginger.
7. Peel lemon; Soak the skin in water for 1 minute; Remove and drain; Shred; Blanch in boiling water for 3 minutes; Remove and immediately rinse in running water; Drain.
8. Add seasoning (5) to a bowl and mix well.
9. Add 3 cups of oil to a wok; Bring to the boil over a high heat; Jiggle the venison in the oil briefly; Remove and drain.
10. Set the oil aside, leaving 2T oil; Heat the wok over a high heat; Stir-fry ginger over a low heat till fragrant; Add the dried shiitake mushrooms; Stir-fry over a low heat till fragrant; Add wood ear fungus; Stir-fry over a low heat briefly; Add the venison; Drizzle with 1/2T Shaoxing wine; Stir-fry over a high heat for 1.5 minutes; Add seasoning (4); Stir-fry over a high heat for 1.5 minutes; Add celery and carrot; Stir-fry over a high heat briefly; Add seasoning (5); Stir-fry over a low heat till mixed; Add the lemon skin; Stir-fry over a low heat till mixed. Ready to serve.
