Donkey meat 2 catty

Half bowl of soy sauce

Half a large onion

Garlic 4 pieces

Ginger 6 pieces

Anise 3 grains

Aromatic leaves 5 pieces

Guai Pi 1 piece

Pepper moderate

Chen Pi moderate

Soy sauce moderate

Old soy sauce moderate amount

Material wine moderate amount

Salt 3 spoons

Sugar 4 spoons

Steps

1.

Fresh donkey meat rinsed in water, soaked in cold water for about 3 hours to soak out the blood, this time to prepare the ingredients.

2.

Because there are no more scallions in the house, I am too lazy to go to the garage to get them, so I didn't put them in this time, so don't learn from me! Half a rice bowl of dashi should be mixed with cold water.

3.

After the donkey meat is soaked, boil a large pot of boiling water, add the donkey meat, cook for about 5 minutes until the meat turns white, add cold water to the pressure cooker, remove the donkey meat from the pot of boiling water and put it into the inner liner of the pressure cooker, and shabu-shabu, so that it won't be foamy.

4.

Soak in cold water for a while, pour off the water, add cold water once again, add all the various ingredients and seasonings.

5.

Seasoning stirred well, a little soak for a while, you can cover and fire. In fact, those spices should be wrapped in gauze bags on the drop, I'm lazy, not wrapped, in fact, wrapped in gauze bags brine soup will be more convenient next time to reuse. After the steam about 30 minutes is ok.

6.

Here to emphasize, after the time is up, do not wait for the pressure cooker natural gas, to open the gas valve, such as the pot of steam dissipated open the lid, natural cooling, and then with the soup with the meat poured into the preservation box, put into the refrigerator, it's best to let the meat in the marinade broth soak on the night to eat, it will be more flavorful drops.

7.

Cut and plate. The flavor is really good, this plate, our family will eat all of a meal!

8.

Here's an explanation of why you should repeatedly soak the meat in cold water and why you should open the pressure cooker's air vent. The reason is that when the meat is lightly cooked in boiling water and then soaked in cold water, the fibers of the tissues will tighten up even more, so that it won't be too soft when it goes into the pressure cooker again. The reason for opening the air vent is to prevent the meat from overcooking, which would also make the meat too mushy. When these two points are done, then the meat will have a good texture, very chewy, and the sliced meat will not be broken and complete.