1, chop the cooked donkey meat and dice the green pepper;
2. Wake the dough for 20 minutes, roll it into a cake and sprinkle with a little salt and pepper powder;
3, pour a little sesame oil, and then sprinkle a thin layer of flour, so that it will have a layered feeling when cooked, which is convenient for adding minced donkey meat and green peppers;
4. Cut a knife on the skin and roll it aside;
5, pinch, flatten, put into the pot, cook, split with a knife while it is hot, and sandwich the cooked donkey meat. This is an authentic way to eat.
Burning donkey meat is a popular Han snack in northern China. It originated in Baoding, the ancient city of Hebei Province, and spread widely in the central plain of Hebei Province. Among them, Caohe area in xushui county, northern Baoding has the longest history. Cooked donkey meat in the fire tastes crisp, fat but not greasy, and has a mellow aftertaste.
The burning of donkey meat has become an important part of Baoding's long-standing food culture. Donkey meat is stewed with fire first, then with warm fire, with nearly 20 kinds of seasonings. Cooked for a long time, cooked thoroughly, ruddy in color, fragrant but not firewood, long and soft in fragrance and palatable.
According to medical records, donkey meat nourishes blood, tonifies qi and deficiency, donkey-hide gelatin nourishes yin and blood, and nourishes lungs and moistens dryness. It can be seen that donkey meat not only tastes delicious, but also has health care function. Modern medical research shows that donkey meat is a low-fat and high-protein food with high calcium, phosphorus and iron content.