Donkey tendon meat is a classic Chinese cuisine, which is tender, nutritious, and loved by the majority of diners. Below, I will introduce three simple ways to make it easy to master the art of making donkey tendon meat and savor the authentic flavor.

The first method: braised donkey tendon meat. First of all, wash the donkey tendon meat, cut it into cubes and set aside. Then mince the onion, ginger and garlic and pour into a small amount of oil and stir-fry to create an aroma. Next, pour the cubes of donkey meat into the pot, add a proper amount of salt, cooking wine and soy sauce, and cook until 80% mature. Finally, add seasonings such as rock sugar, coriander, cinnamon and angelica dahurica, and continue to cook until the meat is rotten and the juice is thick.

The second method: steamed donkey tendon meat. Cut the donkey tendon meat into thin slices of uniform size and marinate it with salt, monosodium glutamate and cooking wine for about 20 minutes. After that, put the marinated slices of donkey meat into a steamer and steam it over high heat for about 10 minutes. Remove the steamed donkey meat slices and drizzle with a small amount of peanut oil, scallions and minced ginger.

The third method: stewed donkey tendon meat. First, make a paste of egg wash and cornstarch, coat the donkey tendon meat evenly with a layer of egg wash, and then fry it in oil until golden brown on both sides. Put the fried donkey meat pieces into the stewing pot, add ginger, green onion, dried chili pepper, sesame leaves, cinnamon and appropriate amount of water, and stew for 1-2 hours. The donkey tendon meat cooked in this way is fresh and delicious with a unique flavor.

In short, donkey tendon meat practice is diverse, as long as you master the production method, you can easily cook a delicious meal, treat yourself and your friends and family taste buds.