Sauced donkey meat is a famous dish with a long history in Baoding, Hebei Province. The taste is fragrant and the meat is fresh and tender.

material

Clean donkey meat1000g. Onion 15g, ginger 15g, pepper 3g, aniseed 3g, cinnamon 3g, clove 3g, fragrant leaves 5g, garlic 20g, onion 50g, soy sauce soup 2500g, oyster sauce 5g, spicy soy sauce 5g, monosodium glutamate 3g, cooking wine 3g, salt 3g and white wine 3g.

working methods

1, wash donkey meat, cut into pieces, blanch it and let it cool.

2. When the sauce pan is on fire, add the old sauce soup, onion, ginger, pepper, aniseed, cinnamon, clove, fragrant leaves, garlic and onion, add oyster sauce, spicy soy sauce, monosodium glutamate, cooking wine, salt, white pepper and sugar, add donkey meat, boil and compact the meat, simmer with low fire, turn off the fire and soak the original soup for half an hour.

skill

Donkey meat should be soaked in clear water, soaked in bloodletting water, and then used after odor removal.

Spiced donkey meat is a unique dish, mainly produced in Hebei, Shandong and other places. There are many ways to eat donkey meat, which has formed a folk craft, such as Guangrao Yao donkey meat, Baoding burnt donkey meat, Shangdang preserved donkey meat, Gaotang spiced sauce donkey meat and so on. Among them, donkey meat with spiced sauce has a history of more than 200 years. It is thin but not firewood, fragrant but not greasy, rotten but not scattered, and is well known.

Raw materials:

5000 grams of donkey meat.

Seasoning:

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

Exercise:

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 the fire, add rock sugar and stir-fry until golden brown, add water, soy sauce, refined salt and cooking wine to boil, and remove the floating foam;

4. Add the water boiled by Redmi and hawthorn slices;

5. Put Zanthoxylum bungeanum, Fructus Amomi rotundus, Fructus Tsaoko, Cortex Cinnamomi, 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.

Production skills:

1, donkey meat must be soaked for about 5 hours, and it is appropriate to soak it with bloodletting water;

2, when frying sugar color, you must master the heat, the fire is easy to paste, there is a bitter sugar taste, the small sugar has no color, just like it has not been fried;

3. When red rice is fried, it must be cooked until the water is very red, and it can be cooked several times;