Put the horse meat into the pot where the sauce soup has been made, then heat the donkey meat with strong fire, then take out what floats out of the soup due to the heat, then turn down the fire and stew slowly until the horse meat is crisp and rotten, and then take it out and put it on the smoking grate. Finally, heat the smoking pot, add some sugar, and smoke the horse meat for 3 minutes. Then brush a little sesame oil on its surface. After the horse meat is cooled, cut into small pieces and add onion, ginger and garlic, vinegar and cold salad.
Cut the horse meat into mahjong-sized cubes, put it in a pot and cook for 15 minutes, then take it out and rinse it with cold water. Wash the pan, put it on a low fire, put a little base oil in the pan, then add 20 grams of sugar to the oil and stir it quickly with a spoon. When saccharification turns red and bubbles, add 50 grams of water, stir well, and put the juice into a bowl for later use. Put100g oil in the pot. When the oil is heated to 80% heat, pour in the horse meat. At the same time, add 50 grams of green onions and 30 grams of ginger slices and stir them with horse meat.
After one minute, drop the juice into the pot for dyeing. When the horse meat turns golden yellow, add water to the horse meat. Then add the right amount of refined salt and brown sugar, not too much brown sugar, just a little sweeter. Finally, add five star anises and a piece of cinnamon and cook over low heat. When the meat is soft, a delicious dish of braised horse meat will be ready.
The time to cook horse meat can be long or short, the meat is not old and the teeth are good, and it likes to be slightly chewy. You can cook it in water for an hour. It's delicious. Horse meat is a little burnt, sometimes the meat is rough and stuffed, and it is not good to scorch the gums. You can prepare toothpicks when you eat.