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.

Step 1: Smilax glabra and donkey bone soup

The donkey bone soup at one end smells delicious. The soup is light brown, but it is rich and bottomless. 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: Eat the donkey and divide it into several parts.

Different parts of the donkey have different ways of eating. 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.

Sauté ed donkey intestines with XO sauce

Step 3: Donkey Hotpot

The bottom of the hot pot is a five-finger peach, 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", introduce several methods to you. Personal tastes are different, so you can choose what you like to try.

First of all, casserole donkey meat

Classification of dishes and original stews

Seasoning salty taste

Ingredients: 300g donkey meat, 400g cabbage and 200g frozen tofu.

Material: leek flower 15g sufu (red) 20g.

Seasoning: 6 grams of salt, 6 grams of cooking wine, 2 grams of Chili oil, 0/5 grams of onion/kloc-and 0/5 grams of coriander/kloc-.

The soup tastes mellow and thick, and its color is milky white.

manufacturing 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, taro donkey pot

Classification of dishes and original stews

Seasoning salty taste

Ingredients: 400g donkey meat.

Ingredients: 200 grams of taro.

Seasoning: 20g garlic (white skin)+05g onion 25g ginger 25g vegetable oil 1 5g cooking wine15g starch (corn) 5g soy sauce10g salt 2g monosodium glutamate1g.

It tastes salty and delicious.

manufacturing method

1. Cut donkey meat 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, donkey meat porridge

Classified cooking of dishes

Seasoning salty taste

Ingredients: 60g japonica rice, donkey meat 150g.

Seasoning: Douchi10g onion 5g ginger 5g cooking wine 8g salt 3g each.

manufacturing method

1. Wash donkey 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, spiced sauce donkey meat

Vegetable classification sauce

Flavoring five flavors

Ingredients: 5000 grams of donkey meat.

Seasoning: Zanthoxylum bungeanum 10g nutmeg 2g red yeast 20g hawthorn 10g cinnamon 5g rock sugar 50g angelica dahurica 5g grass fruit 5g ginger 20g soy sauce 300g cooking wine 10g star anise 5g salt 30g onion 30g.

This kind of meat tastes like sauce red, soft and rotten, salty and delicious, and is suitable for making wine and rice.

manufacturing 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.

5. Donkey meat balls

Classification of dishes

Fragrance type: clear fragrance.

Ingredients: donkey meat 300g pork (fat)150g.

Material: rapeseed heart 100 g auricularia auricula (water hair) 30 g eggs 75 g.

Seasoning: 20g onion, 2g ginger 10g cooking wine 10g starch (pea) 10g salt 10g monosodium glutamate, 2g pepper, sesame oil 1g and 5g.

Donkey meat meatballs taste fresh and tender, cabbage and fungus are crisp and refreshing, and meatball soup is fragrant and delicious.

manufacturing method

1. Wash and mash onion and ginger, add appropriate amount of water and use cooking wine to get juice to get 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 or five pieces of fragrant smoked donkey meat

Flavoring five flavors

Ingredients: 2000 grams of donkey meat.

Seasoning: soy sauce 200g salt 30g pepper 5g star anise 5g cinnamon 5g fennel seed 3g nutmeg 5g sand ginger 7g dried tangerine peel 5g onion 70g ginger 40g sugar100g sesame oil 60g.

It tastes ruddy and delicious.

manufacturing method

1. Wash donkey meat, cut it into pieces weighing about 500g, soak it in clear water for 8 8- 10/0h, 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

Classified cooking of dishes

Flavoring original flavor

Ingredients: wheat flour 400g donkey meat 400g fat meat 750g.

Ingredients: onion150g ginger 5g.

Seasoning: liquor 10g soy sauce 20g salt 3g pepper 3g sesame oil 40g.

manufacturing method

1. Knead the flour into dough with cold water, divide the dough into small pieces, and roll it into dumpling wrappers of appropriate size for use.

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.