Recommend two best-selling dishes in the hotel: 1. Dry pot donkey meat. Bite the donkey meat, tear it into little fingers, fry it half-dry, add ingredients, season and fry it flat, and put onions under it. 2. Red-stuffy donkey meat burger (first soak the blood in a pressure cooker, then simmer for about 20 minutes). Method of making Pingxiang donkey meat: 1 Donkey meat is washed with blood and boiled in marinade for 40 minutes. 2. Cook, dry and slice for later use. 3. Boil the oil in a clean pot for 2-3 minutes. Add ginger, garlic and dried Chili, stir fry, add donkey meat, add cooking wine, add original donkey broth, add refined salt, monosodium glutamate, sugar, pepper and soy sauce, and cook for 2-3 minutes. Pick up the pan and put it on the plate. Put a little coriander on the bottom, pour your own secret sauce, and pour dried Chili peppers. Donkey meat is known as "dragon meat in the sky and underground". The raw material formula of Changzhi preserved donkey meat is: fresh donkey meat 250 kg salt 1.5 kg Amomum villosum 165 g cardamom 165 g clove 165 g bibb 85g tsaoko, cinnamon 85 g galangal 85 g pepper 325 g angelica dahurica 85 g. When cutting meat, the meat is divided into front elbow, back elbow, forearm, back pier, wing bone, rib, tendon, waist ball, belly skin and so on. , cut the meat of each part into 1 ~ 2kg pieces along the meat seam, and soak it in clear water 12 hours. (2) After cleaning, put it into a clean water pot at 90℃, add seasoning (add 35g of pepper, 35g of aniseed, 35g of fennel and 300g of salt per 15kg of raw meat) and cook for 3-4 hours. 3. After cooling, put the meat into the casserole with the old soup in turn, press the pebbles, stew for 12 hours (continuously add soup) and take out the pot. Abstract: Bacon donkey meat is a traditional famous food in Changzhi, Shanxi. As early as the late Ming and early Qing dynasties, it was well-known in the south of Shanxi and exported to Beijing, Tianjin, Nanjing and other north and south cities. Bacon donkey meat, Tujia bean jelly and crisp fire are called the "three treasures" of Lu 'an (Changzhi was Lu 'an House in ancient times). Product features: bright color, tender meat, fragrant and delicious, delicious, fat but not greasy, thin but not firewood, suitable for food and wine. As 10 or 20 kinds of herbs and spices are added during cooking, the finished product is easy to preserve and has certain curative and nourishing effects on some diseases. Menu Name: Cuisine of Spiced Donkey Meat: Home Cooking Method: Smoked Vegetable Taste: Pickled Vegetable Type: Hot Vegetable Making Method: Raw donkey tendon 1000g. 200g of seasoning soy sauce, 30g of sweet noodle sauce, 5g of refined salt, 7g of sugar, 0g of onion10g of ginger slices10g, and 2000g of fresh soup. 1 spice package (containing 5g of pepper, 3g of star anise, 5g of cinnamon, 3g of clove, 3g of Amomum villosum and 3g of angelica dahurica). Exercise 1. Wash the donkey meat, cut it into 4 pieces, blanch it thoroughly in the water pot, take it out and let it cool. 2. Put the fresh soup into a pot, add soy sauce, sweet noodle sauce, refined salt, sugar, onion, ginger slices and spice packets, and cook for 20 minutes to make a sauce soup. 3. Put the donkey meat into the sauce pan, bring it to a boil with high fire, skim off the floating foam, change the sauce to low fire until the donkey meat is crisp and rotten, and put it on the smoking grate. 4. Heat the pot, sprinkle with white sugar, smoke for 2 ~ 3 minutes, take it out and brush it with sesame oil. Material replacement can be replaced by beef, which is called sauce beef. Spiced leaves, kaempferia kaempferia, Amomum tsaoko and Glycyrrhiza uralensis Fisch are added to the seasoning bag to change the taste, which is called donkey meat with Bazhen sauce. Ingredients for making sauce donkey meat: main ingredient: donkey meat 500g auxiliary material: tofu (North) 200g seasoning: salt 50g. The characteristics of donkey meat in sauce: the sauce is rich, and the fine products are like salty salmon, which is very palatable. It's convenient to bring food with wine. The practice of dipping donkey meat in sauce: cook the donkey meat and cut it into thin slices, then marinate the cooked donkey meat with salt (preferably with refined salt, about 15% of raw donkey meat), and then mix a little monosodium glutamate evenly. After the donkey meat is completely cooled, put it into a gauze bag, tie the mouth, and marinate it in a sauce jar for 8- 10 days before eating. If it is cold, you can eat it. Step 1: Smilax glabra and donkey bone soup smells delicious at one end of donkey bone soup. The soup is light brown but rich, and the noodle soup has a thin layer of gum. According to reports, donkey bone soup is mainly made of donkey's head and feet, plus Smilax glabra and other materials. In order to provide soup stock to the rice market normally, the chefs in the new porridge city open the pot at 7: 00 every morning, and the lunch market cooks it. Smilax glabra has the functions of clearing away heat and protecting liver, eliminating dampness and protecting stomach. Coupled with the rich flavor of donkey meat, it tastes smooth and rich. When you meet such a good soup, you can't ignore the soup residue. The soup residue of donkey bone soup is delicious. For example, donkey tendons are generally not easy to rot, but the donkey tendons we eat are rotten and soft, with bone fragrance, and melt in the mouth. Donkey meat also has a strong meat flavor, which is different from other meats, but it doesn't stink at all. Smilax glabra and donkey bone soup Step 2: Different parts of the donkey have different ways to eat. For example, donkey's belly is the freshest and slippery, and it is used to make things that are not violent. Donkey bones are not easy to taste, so they are braised; The most classic is fried donkey intestines with XO sauce. It is natural that donkey meat is fresh, but the fishy smell is not easy to remove, especially when it is cut in white. Without other ingredients, the taste of donkey meat is easily emitted, which affects the whole dish. There is a wonderful way to get rid of the bad smell in the new porridge court, which is to get fresh donkey meat. On that day, we tried the most elastic donkey meat, soaked it in medicinal materials, added old chicken, southern ginger, star anise and fragrant leaves, cooked it and put it in the refrigerator for quick freezing, commonly known as "over-freezing", which can make the meat swell with heat and shrink with cold, firm and elastic. When the white-cut donkey meat comes up, you can see that each piece is full. Take a bite, the donkey skin is elastic and smooth, and the donkey meat is fresh and tender. If you dip in soy sauce or mustard oil, it will taste better. Burning donkey bones is a good dish. Donkey ribs are selected from water chestnut, minced garlic, yuba and ginger. Juice is rich and meat is thick. Cook first, and then cook with the ingredients for more than ten minutes. Especially yuba, which is full of the fragrance of donkey bones, is very delicious. Stir-fry donkey intestines directly with celery, garlic and peas. Add delicious XO sauce and stir fry. Every donkey sausage is soft but not hard. The third step of XO sauce exploding donkey intestines: the bottom of donkey hot pot is made of five-finger peaches, which is fragrant and milky, and has the effect of clearing heat. This is the reason why playing hot pot doesn't get angry. Hot pot is rich in pot materials, but it is also inseparable from the word donkey. They are donkey meat, donkey viscera and donkey blood. As the saying goes, "Dragon meat in the sky, donkey meat on the ground", let me introduce several methods to you. You can choose the one you like to try. First, the classification of casserole donkey meat dishes is salty and salty. Ingredients: 300g donkey meat, 400g cabbage, 200g frozen tofu Ingredients: chives 65438+ 05g fermented bean curd (red) Seasoning: 6g salt, 6g cooking wine, 2g Chili oil, 65433g scallion. Production method 1. Slice donkey meat; 2. Cut the cabbage head into pieces; 3. Slice the frozen tofu and blanch it with boiling water; 4. Grinding the bean curd with boiling water sauce into fermented milk; 5. Chop the onion; 6. chopped parsley; 7. Take a casserole, put cabbage heads and frozen tofu at the bottom, neatly code the cut donkey meat into a bridge shape, add milk soup and simmer with slow fire; 8. Add refined salt, monosodium glutamate and cooking wine, and turn to low heat for about 30 minutes; 9. Put shallots, bean curd brain juice, chopped green onion, coriander and Chili oil into a small bowl for later use; 10. Serve in a casserole, and all the ingredients will be served in a casserole. Seasoning according to personal preference when eating. Second, the classification of taro donkey pot dishes Original stew seasoning type Salty ingredients: 400g donkey meat ingredients: 200g taro seasoning: 20g garlic (white skin) 15g onion 25g ginger 25g vegetable oil 15g cooking wine 15g starch (corn) 5g soy sauce 10g salt 2g monosodium glutamate 65. Production method 1. Donkey meat cut into pieces; 2. Peel taro and cut into pieces; 3. Wash garlic; 4. Put the donkey meat into the pot, add boiling water to cook, take it out and rinse it; 5. Heat the oil in the pot, add the sand tea sauce, garlic, donkey meat, onion and ginger slices in turn, and stir-fry for fragrance; 6. Cook cooking wine and soy sauce, put donkey meat into the pot, pour boiling water, add refined salt and monosodium glutamate, and simmer slowly; 7. When the meat is cooked, put the taro into the pot and thicken it with water starch. Third, the meat porridge dishes are classified and cooked. Seasoning types are salty and salty. Ingredients: 60g glutinous rice, seasoning: Douchi150g, shallot10g, 5g ginger, 8g cooking wine and 3g salt. The suitable production method is 1. Wash the meat and cut it into cubes; 2. Wash the japonica rice, soak it in cold water for half an hour, take it out and drain it; 3. Put cold water, diced donkey meat, lobster sauce, Jiang Mo and cooking wine into a pot and boil it with high fire; 4. Add japonica rice and simmer until the donkey meat is cooked; 5. Sprinkle with chopped green onion and season with salt. Four, five-spice sauce donkey meat dishes classification sauce seasoning type five-spice ingredients: donkey meat 5000g seasoning: pepper10g nutmeg 2g red yeast 20g hawthorn10g cinnamon 5g rock sugar 50g angelica dahurica 5g tsaoko 5g ginger 20g soy sauce 300g cooking wine100g star anise 5g salt 30g scallion 30g taste this flesh-colored sauce is red. Production method 1. Wash donkey meat with clear water and soak for 5 hours; 2. Put the soup pot on the fire, boil it with water, add the soaked donkey meat, and then cool it in cold water; 3. Put the pot on fire, add rock sugar and stir-fry until golden brown, add water, soy sauce, refined salt and cooking wine to boil, and beat off the floating foam; 4. Add the water boiled by Redmi and hawthorn slices; 5. Put Zanthoxylum bungeanum, Fructus Amomi rotundus, Fructus Tsaoko, Cortex Cinnamomi Japonici, Radix Angelicae Dahuricae, and aniseed into a gauze bag, tie the mouth tightly, and put into a pot; 6. Add onion and ginger slices and boil for about 3 minutes; 7. Add the donkey meat again, then boil it with strong fire, skim off the floating foam, and stew it for 3.5 hours with medium fire until it is crisp and rotten; 8. Then take it out to cool, then change the knife and slice it on the plate. V. Classification of donkey meat balls and types of seasonings: fragrant ingredients: donkey meat 300 g pork (fat meat) 150 g ingredients: rape heart 100 g black fungus (water hair) 30 g egg 75 g seasoning: onion 20 g ginger 10 g cooking wine 10 g starch (1. 10 g salt 3 g monosodium glutamate 2 g pepper 1 g sesame oil 5 g taste donkey meat meatballs fresh and tender, cabbage fungus crisp, meatball soup fragrant and delicious. Production method 1. Cleaning and mashing onion and ginger, adding appropriate amount of water and taking juice with cooking wine to obtain onion Jiang Shui; Chop fat meat into powder; Chop donkey meat into fine mud, add onion and Jiang Shui and stir in one direction, then add ground fat, eggs, dried starch, salt, monosodium glutamate and pepper and mix well. 2. Cut the heart of the small dish in half and stew it with the fungus in boiling water. 3. Add the clear soup to the spoon, put the donkey meat stuffing into the meatballs with a diameter of 2 cm, cook with slow fire, add vegetables and fungus to boil, add seasoning and pour sesame oil. Six, five fragrant smoked donkey meat dishes classification smoked seasoning type spiced ingredients: donkey meat 2000 grams seasoning: soy sauce 200 grams salt 30 grams pepper 5 grams star anise 5 grams cinnamon 5 grams fennel seed [fennel seed] 3 grams nutmeg 5 grams sand ginger 7 grams dried tangerine peel 5 grams green onion 70 grams ginger 40 grams sugar 100 grams sesame oil 60 grams taste rosy and delicious. Production method: 1. Wash donkey meat, cut it into pieces weighing about 500g, soak it in clear water for 8- 10 hour, and take it out and wash it. 2. Put the above seasonings (except sugar and sesame oil) and 2000 grams of clean water into the pot, boil, skim the froth, add donkey meat, boil again, move to low heat, continue to cook until the donkey meat is cooked, and take it out and put it on the grate. 3. When the smoking pot is hot, add sugar, put the donkey meat grate on it, cover it tightly, smoke for 3-4 minutes, remove the smoking pot from the fire, stew for 4 minutes, take out the donkey meat, apply a layer of sesame oil, and change knives and plates. Seven, donkey meat jiaozi dishes classification cooking seasoning type Original ingredients: wheat flour 400g donkey meat 400g fat 750g ingredients: green onion 1 50g ginger 5g seasoning: white wine10g soy sauce 20g salt 3g pepper 3g sesame oil 40g production method1. Knead flour and cold water into dough, divide the dough into small pieces, and then roll it out. 2. Wash and chop onion and ginger separately. 3. Chop donkey meat and fat meat together, then add all seasonings (wine, soy sauce, salt, black pepper and sesame oil) and stir well. 4. Add minced onion and ginger and mix well to make stuffing. 5. Wrap a proper amount of stuffing in each dumpling wrapper and knead it into jiaozi. 6. Pour an appropriate amount of water into the pot to boil, put the wrapped jiaozi into it, add a small amount of cold water when it floats completely, remove it when it boils again, and plate it.