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 cannot be separated from the word donkey. They are donkey meat, donkey viscera and donkey blood.