First, dry pot donkey meat
Ingredients: donkey meat 1 500g, onion 1 piece, millet pepper 1 piece, 2 green peppers, 2 garlic, ginger 1 piece, 5 dried peppers, 2 star anise, cinnamon1piece and fragrant leaves.
Specific methods: After cleaning the fresh donkey meat, chop it into small pieces, put it in a pressure cooker, and add 2 star anise, 5 slices of ginger, 1 piece of cinnamon, 5 slices of fragrant leaves, 2 tablespoons of cooking wine, 3 tablespoons of soy sauce, 1 teaspoon of soy sauce, 1 teaspoon of salt, 1 bowl of water.
Then shred the onion and put it under the griddle. After the donkey meat is pressed, add oil and heat it. Add chopped millet pepper, chopped green pepper, garlic, ginger slices and dried pepper, and stir-fry the donkey meat evenly. Then transfer it to the griddle and eat it while cooking with alcohol lamp!
Second, sauce donkey meat
The ingredients are as follows: donkey meat 2500g, light soy sauce 1 00ml, light soy sauce 1 5ml, scallion 50g, ginger 50g, garlic 50g, yellow rice wine 50ml, rock sugar 50ml, fragrant leaves 5ml, pepper 1 grab, cinnamon1grab.
The specific method is as follows: clean donkey tendon, then add donkey meat, add ginger slices, cooking wine, boil with strong fire, wash with water after blanching, put donkey meat in an electric pressure cooker, add ginger slices, onion slices, rock sugar, star anise, cinnamon and fragrant leaves, add 1 teaspoon salt, and add soy sauce.
Third, stew donkey meat in casserole
Ingredients: donkey meat 1 250g, winter bamboo shoots 1 00g, shallots 1 root, peanut oil 1 00g, salt 1 teaspoon, 50g soy sauce, a little monosodium glutamate, and ginger1piece. Ginkgo (dry) 1 00g, pepper 1 teaspoon, sugar1tablespoon, broth1000g.
Specific practice: Wash donkey meat with clear water, cut it into one-inch square pieces, prick some holes in the meat with a fork, boil it thoroughly in a boiling pot, take it out and soak it in cold water for one hour to make it bleed out, cut winter bamboo shoots into autumn leaves, and wrap it in cloth after washing pepper and anise.
Cook ginkgo in the pot, remove the shell and core, cut the onion into pieces, ignite the casserole, add peanut oil, heat it, add onion and ginger, add donkey meat pieces and various ingredients, chicken broth, boil over high fire, and simmer for about two hours. When the meat is crispy and brown, take out the cloth, sprinkle pepper and serve in the original pot.
Fourth, carrot braised donkey meat
Ingredients: 500g donkey meat, 200g carrot, oil 1 spoon, ginger 1 piece, 3 cloves of garlic, braised juice 1 spoon, cooking wine 1 spoon, onion 1 root and pepper/kloc-0.
Specific practice: put the donkey meat in a pot with cold water, add two pieces of ginger, boil until the water boils, take it out for later use, prepare some mushrooms, soak them in water, pour the soaked mushroom water into a casserole, be careful not to pour the mushrooms, then fire to boil the mushrooms, prepare a wok, pour the oil, and add pepper, star anise cinnamon and dried Chili.
Add donkey meat, stir-fry quickly, add onion, ginger and garlic, stir-fry to remove fishy smell, pour cooking wine, add a little braised juice, stir-fry carrot pieces, evenly coat carrots with oil, and then the mushroom water is boiled. Pour the stir-fried semi-finished vegetables into a casserole. When the soup is half full, add salt to taste, and then collect the juice on high fire.