2. Soak in clear water for a period of time (1 hour? Two hours? Feel casual, just suck enough water to dry the meat)
3. Directly put into the pressure cooker, donkey meat, chopped green onion, ginger slices, aniseed, pepper, soy sauce, salt, monosodium glutamate, sugar and add enough water. Decisively cook! ! ! ! I also put some apples in the pot, which tastes good after cooking and has the clear fragrance of apples.
4. After boiling, simmer for a while, pour all into the basin and wait for it to cool thoroughly. Don't worry, wait until it's completely cold.
5. Take out the meat and slice it.
That's all. Anyway, that's what I did, and it was delicious. It's just that my cooking time is a little short, and some meat tastes chewy-!
In fact, I also read it online, just simplifying the steps of other people's recipes. I'm too lazy to bother O(∩_∩)O haha ~
Finally, the dragon meat in the sky, the donkey meat in the ground and the dragon meat are all hopeless. You have to take good care of some donkey meat, otherwise it's really a waste of time. If you don't believe me, look up professional recipes! That's all we can do.
Question 2: How to cook donkey meat to taste good? Boil donkey meat in water, add a little salt and serve with garlic sauce. It tastes very delicious.
Of course, the best part is the meat in the ribs, which is called Penang in the northeast!
Question 3: the secret recipe for cooking donkey meat: spiced boiled donkey meat raw materials: 5000 grams of donkey meat. Seasoning: pepper 10g, nutmeg 2g, red yeast 20g, hawthorn 10g, cinnamon 5g, crystal sugar 50g, angelica dahurica 5g, Amomum tsaoko 5g, ginger 20g, soy sauce 300g, cooking wine 10g, star anise 5g, salt 30g and scallion.
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. You can eat it on a plate according to your personal preference (knife cutting or other means).
Suitable for general edible people, especially thin people.
It is suitable for chronic strain, deficiency of qi and blood, shortness of breath and fatigue, anorexia, palpitation, poor eyesight, deficiency of yin and blood, wind vertigo, limb contracture, insomnia and dreaminess, metrorrhagia, and hemorrhagic purpura after a long illness.
2. People with spleen and stomach deficiency and chronic enteritis and diarrhea should not eat donkey meat. Food is similar to donkey meat: Chinese medicine believes that donkey meat tastes sweet, cool and non-toxic, and has the effect of removing annoyance and stopping wind madness; Modern medical research believes that donkey meat is a nutritious food with high protein and low fat. Contains animal glue and other nutrients, which can regulate the body well. Flammulina velutipes: Flammulina velutipes is rich in lysine and zinc, which is beneficial to the development of children's intelligence, can effectively enhance the biological activity of the body, promote metabolism, accelerate the absorption and utilization of nutrients, effectively prevent and treat liver diseases and gastrointestinal ulcers, and also has the functions of anti-fatigue, anti-bacterial and anti-inflammatory and clearing away heavy metal salt poisoning.
Donkey meat is very nutritious. Flammulina velutipes contains a variety of bioactive substances, which will hurt your heart.
Question 4: How to cook donkey meat? The most fragrant raw materials: fresh donkey meat, coriander, dried pepper and ginger. Production process: 1. Wash donkey meat with blood, add marinade and cook it for eight minutes. 2. Dry and slice. 3. Cook oil in a clean pot. Add ginger, garlic, shredded ginger, stir-fry dried Chili, 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. Take out the pot and put it on a plate, put a little coriander at the bottom, pour in the secret sauce prepared by yourself, and pour in the dried pepper horn. Changzhi preserved donkey meat raw materials: 250 kilograms of fresh donkey meat. Practice: (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 * *, and soak it in clear water12h. (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. Ingredients of donkey broth: donkey bone 300g, shallot 200g, ginger 2 slices, aniseed 1 slice, proper ingredients: sesame oil, cooking wine 2 tbsp, pepper 1 tbsp, refined salt 2 tbsp, monosodium glutamate 2 tbsp, 1 tbsp. Processing technology: 1, donkey meat and donkey meat. Wash and tie shallots, wash ginger and pat loose, wash coriander and cut into powder; 2. Put the donkey meat and donkey bones into a large pot, add the chives, ginger and aniseed and cook together. Take out the donkey meat until it is rotten and slice it; 3. When the soup is milky white, add the donkey meat to boil, and add salt, monosodium glutamate, pepper, cooking wine and sesame oil. Laowangzhai spiced sauce donkey meat raw materials: 5000 grams of donkey meat. Seasoning: pepper 10g, nutmeg 2g, red yeast 20g, hawthorn 10g, cinnamon 5g, crystal sugar 50g, angelica dahurica 5g, Amomum tsaoko 5g, ginger 20g, soy sauce 300g, cooking wine 10g, star anise 5g, salt 30g and scallion. Practice: 1, wash the donkey meat with clear water and soak it 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. Tips for making: 1, donkey meat must be soaked for about 5 hours, and it is appropriate to soak it in blood 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; 4. It takes a long time to stew donkey meat, so you should be optimistic about the heat, turn the donkey meat often and avoid burning the pot. If the juice is dry, you can add some boiling water, but don't add cold water, otherwise the meat will be difficult to cook; 5. If the donkey meat is old, if it is crisp and rotten, it needs to extend the cooking time, preferably 5 hours. Features: This meat sauce is red in color, soft and rotten, salty and fresh, full of fragrance, suitable for wine and rice. Editing this paragraph is suitable for people, especially those who are thin. 1. Suitable for chronic illness, deficiency of qi and blood, shortness of breath and fatigue, loss of appetite, palpitation, poor eyesight, deficiency of yin and blood, wind vertigo, limb contracture, insomnia, metrorrhagia and hemorrhagic purpura; 2. People with spleen and stomach deficiency and chronic enteritis and diarrhea should not eat donkey meat.
Question 5: How to cook donkey meat to taste good? Please tell many people that in cook the meat, in order to remove blood foam cleanly, meat is usually soaked in clear water for a while. Pigs, sheep and cows can do this, but donkeys and dogs can't. In the cooking process, blood can make meat taste more delicious.
So put the cleaned donkey meat directly into the pressure cooker, and add enough water, such as onion, ginger, aniseed, pepper, soy sauce, salt, monosodium glutamate and rock sugar. The key is to add a fresh orange peel (the size of a disposable paper cup) or cut two or three apples into it. This is very important. It tastes good after cooking, with the clear fragrance of oranges or apples.
Because donkey meat is thick and doesn't like carrion, it should be cooked more. I usually stew for half an hour at a time, twice, and dry for ten minutes after the first time. The second time, leave it standing for 5-8 hours without opening the cover. When it is completely cold, take it out and slice it.
I hope I can help you. I hope you can adopt it.
Question 6: How to cook donkey meat? Raw materials: 250kg of fresh donkey meat.
Exercise:
(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 * *, and soak it in clear water12h.
(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.
Question 7: How to stew donkey meat? Steamed dumplings in round cages are the best. They are delicious.
Question 8: How to cook donkey meat is very tender and tender, and the materials are used.
Donkey tendon1000g. 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).
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.