1. Dry pot donkey meat. Pickled donkey meat is torn into little fingers by hand and fried half-dry.

Add ingredients, add seasoning and stir fry, and put onions at the bottom.

2. Hongmen Donkey Castle

(soak the blood first, put it in a pressure cooker, and then turn it down for about 20 minutes. )

Pingxiang donkey meat

Methods: 1. Wash donkey meat with blood, add marinade and cook 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 has the reputation of "dragon meat in the sky and underground"

Practice of preserved donkey meat in Changzhi

Raw material formula:

Fresh donkey meat 250kg salt1.5kg Amomum villosum165g cardamom165g clove165g bibu 85g tsaoko 85g cinnamon 85g galangal 85g pepper 325g angelica dahurica 85g dried tangerine peel 85g tsaoko 85g anise 325g cinnamon 85g sandalwood 85g.

Production method:

(1) The raw materials for making bacon are the fresh meat of donkeys, horses and mules, and donkey meat is the best. 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.

Introduction:

Bacon donkey meat is a traditional dish in Changzhi, Shanxi. As early as the late Ming and early Qing dynasties, it was quite famous 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, delicious fragrance, delicious taste, fat but not greasy, thin but not firewood, is a good food with meals. 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.

Recipe name: donkey meat with spiced sauce

Gourmet: home-cooked dish

Production method: smoking

Taste of dishes: salty and fresh

Type of dishes: hot dishes

Production method: raw materials

Donkey tendon1000g.

condiment

200g of 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).

working methods

1. Wash the donkey meat, cut it into 4 pieces, blanch it thoroughly in a 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

You can use beef instead. It's called sauce beef.

Taste change

Spiced leaves, kaempferia kaempferia, Amomum tsaoko and licorice are added to the seasoning bag, which is called donkey meat with Bazhen sauce.

Materials for making sauced donkey meat:

Ingredients: 500g donkey meat.

Accessories: 200 grams of tofu (north),

Seasoning: salt 50g.

Characteristics of donkey meat with sauce stains;

Strong sauce flavor, fine products such as salted salmon, very palatable. It's convenient to bring food with wine.

The method of dipping donkey meat in sauce;

Slice the cooked donkey meat, add salt (preferably refined salt, about 15% of the donkey meat output) and mix well with a little monosodium glutamate. After the donkey is completely cooled, put it in a gauze bag, tie it up, put it in a sauce jar, and eat it in 8- 10 days. If it is cold, it can be soaked for 65438 days.