Recommend two best-selling dishes in the hotel

1.Dry pot donkey meat. The marinated donkey meat is torn into little fingers by hand and fried half-dry.

Add ingredients, stir-fry with seasoning, and put onions at the bottom.

2. Hongmen Donkey Meat Castle

(Soak the blood first, press it in a high-pressure cooker, and then turn it down for about 20 minutes.)

Pingxiang donkey meat

Method: 1, wash donkey meat with blood, add marinade and cook for 40 minutes.

2, cooked and dried and sliced for later use.

3. Boil the oil in a clean pot for 2-3 minutes. Add ginger, garlic and dried Chili, stir-fry, add donkey meat, add cooking wine, add original donkey broth, then add refined salt, monosodium glutamate, white sugar, pepper and soy sauce, and cook for 2-3 minutes. Take the pan and put it on a plate. Put a little coriander on the bottom, pour your own secret sauce, and pour dried Chili horn. The donkey meat has the reputation of "Dragon Meat in the sky and underground"

Practice of Changzhi preserved donkey meat

Raw material formula:

Fresh donkey meat 250kg salt1.5kg Amomum villosum165g cardamom165g clove165g bibb 85g Amomum tsaoko 85g cinnamon 85g galangal 85g pepper 325g angelica dahurica 85g dried tangerine peel 85g Amomum tsaoko 85g anise 325g cinnamon 85g.

Production method:

(1) The raw materials for making bacon are fresh meat of donkeys, horses and mules, and donkey meat is the best. When cutting meat, the meat should be divided into front elbow, back elbow, forearm, back pier, wing bone, rib, tendon, waist ball, belly skin, etc., and the meat of each part should be cut into pieces of1~ 2kg along the meat seam, and soaked in clear water for12h.

(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 per15kg of raw meat), and boil for 3-4 hours. 3. After taking out the pot and cooling, put the meat into the casserole containing the old soup in turn according to the position, press the small stones on it, and stew for 12 hours (adding soup continuously in the meantime) to take out the pot.

Introduction:

Bacon donkey meat is a traditional famous food in Changzhi, Shanxi Province. As early as the late Ming and early Qing dynasties, it was well-known in southern Shanxi and exported to Beijing, Tianjin, Nanjing and other north and south cities. Bacon donkey meat, local bean jelly and crisp fire are called the "three treasures" of Lu 'an (Changzhi was Lu 'an House in ancient times).

Product features:

Bright color, tender meat, fragrant and delicious, delicious, fat and not greasy, thin and not firewood, is delicious with meals and wine. Because 10 or 20 kinds of herbs and spices are added when cooking, the finished product is easy to store, and it has certain curative effect and nourishing effect on some diseases.

Name of the recipe: donkey meat with spiced sauce

Cuisine: home-cooked dish

Production method: smoking

Taste of dishes: salty and fresh

Type of dishes: hot dishes

Production method: raw materials

Donkey rib1000g.

seasoning

200 grams of soy sauce, 30 grams of sweet noodle sauce, 5 grams of refined salt, 7 grams of sugar, onion segments 10 grams, ginger slices 10 grams, and 2000 grams of fresh soup. Spice bag 1 piece (containing 5g of pepper, 3g of star anise, 5g of cinnamon, 3g of clove, 3g of Amomum villosum and 3g of angelica dahurica).

method of work

1, wash the donkey meat, cut it into 4 pieces, blanch it thoroughly in a water pot, take it out and cool it.

2. Put fresh soup in the pot, add soy sauce, sweet noodle sauce, refined salt, sugar, onion, ginger slices and spice bags, and boil for 20 minutes to make sauce soup.

3. Put the donkey meat into the sauce pan, boil it with high fire, skim off the floating foam, change the sauce to a small fire until the donkey meat is crisp and rotten, and put it on the smoked grate.

4. Heat the fumigation pot, sprinkle with white sugar, smoke for 2 ~ 3 minutes, take it out, and brush with sesame oil.

Material replacement

Can be replaced by beef, called sauce beef.

Taste change

Spiced leaves, kaempferia kaempferia, tsaoko and licorice are added to the seasoning package, which is called donkey meat with Bazhen sauce.

Materials for making donkey meat with sauce stains:

Ingredients: 500g donkey meat.

Accessories: 200g of tofu (North),

Seasoning: 50g of salt.

Characteristics of donkey meat with sauce stains;

It has a strong sauce flavor, and the fine products are like salty salmon, which is very palatable. It is convenient to accompany wine and bring rice.

The method of dipping donkey meat in sauce;

Cooked donkey meat is sliced, and the sliced cooked donkey meat is salted (preferably with refined salt, which is about 15% of the raw donkey meat), and a little monosodium glutamate is mixed evenly. After the donkey is completely cooled, put it into a gauze bag, tie the mouth, and put it in a sauce jar for 8- 10 days before eating. If it is cold, it can be stained.

Step 1: Smilax glabra and donkey bone soup

The donkey bone soup smelled fragrant on one end. The soup was light brown but rich and bottomless, and the noodle soup had a thin layer of gum. According to reports, donkey bone soup is mainly made from the head and feet of the donkey, plus Smilax glabra and other materials. In order to provide the old soup for the rice market normally, the chef of the new porridge city opens the pot at 7 o'clock every morning, and it will be cooked by the lunch market. Smilax glabra has the functions of clearing heat and protecting liver, eliminating dampness and protecting stomach. Coupled with the strong fragrance of donkey meat, it tastes smooth and rich, and has a strong flavor.

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 is not smelly at all.

Smilax glabra and donkey bone soup

Step 2: Eat the donkey and divide it into parts.

Different parts of the donkey have different ways to eat. For example, the donkey's belly is the freshest and slippery, which is used to make things that are not violent. Donkey bones are not easy to taste, so they are braised; The most classic is XO sauce fried donkey intestines.

It's good to make donkey meat fresh and natural, but the smell is not easy to remove, especially when it is cut in white. Without other ingredients, the smell 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, that is, to get fresh donkey meat. We tried the most elastic donkey meat that day, soaked it with medicinal materials, added old chicken, southern ginger, star anise and fragrant leaves, boiled it, and then put it in the refrigerator for quick freezing, commonly known as "over ice", which can make the meat firm and elastic when it expands with heat and contracts with cold. When one end of the white-cut donkey meat comes up, you can see that each piece is full. If you bite it, the donkey skin will be elastic and smooth, and the donkey meat will be fresh and tender. If you dip it in soy sauce or mustard oil, it will be more flavor.

The bone of donkey with red fire is a good dish to eat. Donkey ribs are selected and cooked with water chestnut, chopped garlic, yuba and ginger. The juice is rich and the meat is strong. Cook them first and then cook them with materials for more than ten minutes. Especially yuba, which is permeated with the fragrance of donkey bones, is very delicious. Stir-fry donkey intestines directly with celery, garlic, peas, etc., and add delicious XO sauce to stir-fry. Each donkey sausage is soft but not tough.

Sauté ed donkey intestines with XO sauce

Step 3: Donkey Hotpot

The bottom of the hot pot is made of five-finger peach, which is fragrant and milky, and has the effect of clearing away heat. This is the reason why you don't get angry when you play hot pot. Hot pot is rich in pot materials, but it is also inseparable from the word donkey. They are donkey meat, donkey offal and donkey blood.

As the saying goes, "Dragon meat in the sky, donkey meat on the ground", I'd like to introduce several methods to you. Your personal taste is different, so you can choose what you like to try.

First, the casserole donkey meat

Classification of dishes and original stew

Seasoning type salty flavor

Ingredients: 300g donkey meat, 400g cabbage and 200g frozen tofu.

Ingredients: leek flower15g sufu (red) 20g.

Seasoning: 6 grams of salt, 6 grams of cooking wine, 2 grams of Chili oil, green onions/0/5 grams of coriander/0/5 grams of kloc.

The taste of the soup is mellow and thick, and the soup is milky white.

Production method

1. Slice donkey meat;

2. Cut the cabbage head into pieces;

3. Slice the frozen tofu and blanch it with boiling water;

4. Sauced bean curd with boiling water is grinded and turned into fermented milk;

5. Chop the onion;

6. chopped parsley;

7. Take a casserole with cabbage heads and frozen tofu at the bottom, neatly code the cut donkey meat into a bridge shape, add milk soup, and simmer on fire;

8. Add refined salt, monosodium glutamate and cooking wine, and turn to low heat for about 30 minutes;

9. Pack chives, soy bean curd juice, chopped green onion, chopped coriander and Chili oil in small bowls for later use;

10. Serve with the casserole, and all the ingredients will be served with the casserole. When eating, season according to personal preference.

Second, taro donkey meat pot

Classification of dishes and original stew

Seasoning type salty flavor

Ingredients: 400g donkey meat.

Ingredients: 200g taro.

Seasoning: 20g garlic (white skin) 1 5g scallion 25g ginger 25g vegetable oil15g cooking wine15g starch (corn) 5g soy sauce10g salt 2g monosodium glutamate1g.

The taste is salty and delicious.

Production method

1. Cut donkey meat into pieces;

2. Peel the skin of taro and cut it into pieces;

3. Wash garlic;

4. Put the donkey meat into the pot, add boiling water to cook, remove and rinse;

5. Heat the oil in the pot, add the sand tea sauce, garlic, donkey meat, onion and ginger slices in turn, and stir-fry the fragrance;

6. Cook cooking wine and soy sauce, put donkey meat into the pot, pour boiling water, add refined salt and monosodium glutamate, and simmer slowly;

7. When the meat is cooked and rotten, put the taro into the pot and thicken it with water starch.

Third, donkey meat porridge

Classified cooking of dishes

Seasoning type salty flavor

Ingredients: 60g of japonica rice donkey meat150g.

Seasoning: Douchi10g shallot 5g ginger 5g cooking wine 8g salt 3g each.

Production method

1. Wash donkey meat and cut it into dices;

2. Clean the japonica rice, soak it in cold water for half an hour, take it out and drain it;

3. Put cold water, diced donkey meat, lobster sauce, Jiang Mo and cooking wine into the pot and boil it with high heat;

4. Add japonica rice and simmer until the donkey meat is cooked;

5. Sprinkle with chopped green onion and season with salt.

Four, spiced sauce donkey meat

Vegetable classification sauce

Seasoning type five flavors

Ingredients: 5000g donkey meat.

Seasoning: Zanthoxylum bungeanum10g nutmeg 2g red yeast 20g hawthorn10g cinnamon 5g rock sugar 50g angelica dahurica 5g tsaoko 5g ginger 20g soy sauce 300g cooking wine100g star anise 5g salt 30g scallion 30g.

The taste of this meat is red in sauce, soft and rotten, salty and delicious, full of fragrance, suitable for wine and rice.

Production method

1. Wash the donkey meat with clear water and soak it for 5 hours;

2. Put the soup pot on the fire, inject water to boil, add the soaked donkey meat, and then put it in cold water to cool it;

3. Put the pot on fire, add rock sugar and stir-fry until golden red, add water, soy sauce, refined salt and cooking wine to boil, and beat off the floating foam;

4. Add water boiled with red rice and hawthorn slices;

5. Put Zanthoxylum bungeanum, Fructus Amomi rotundus, Fructus Tsaoko, Cortex Cinnamomi Japonici, Radix Angelicae Dahuricae, and aniseed into a gauze bag, tie the mouth, and put them into the pot;

6. Add onion and ginger slices, boil and cook for about 3 minutes;

7. Put the donkey meat in again, then boil it with high 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 and let it cool, then change the knife and slice it and put it on a plate.

5. Donkey meat balls

Classification of dishes

Flavoring type: Clear fragrance.

Ingredients: donkey meat 300g pork (fat)150g.

Ingredients: rapeseed heart100g auricularia auricula (water hair) 30g eggs 75g.

Seasoning: 20g of scallion, ginger 1 0g of cooking wine10g of starch (pea)10g of salt, 3g of monosodium glutamate, 2g of pepper15g of sesame oil.

The taste of donkey meat balls is fresh, fragrant and tender, the cabbage and fungus are crisp and refreshing, and the ball soup is fragrant and delicious.

Production method

1. Wash and mash onion and ginger, add proper amount of water to take juice with cooking wine, and get the onion Jiang Shui; Chop the fat meat into powder; Chop donkey meat into fine mud, add onion and Jiang Shui and stir in one direction, then add minced fat, eggs, dried starch, salt, monosodium glutamate and pepper and mix well.

2. Cut the heart of the small dish into two halves, and simmer with boiling water together with the fungus.

3. Add clear soup to the spoon, put the donkey meat stuffing into balls with a diameter of 2 cm, cook them with slow fire, add vegetables and fungus to boil, add seasoning and pour sesame oil.

Six or five fragrant smoked donkey meat

Classified smoking of dishes

Seasoning type five flavors

Ingredients: 2000g donkey meat.

Seasoning: soy sauce 200g salt 30g pepper 5g star anise 5g cinnamon 5g fennel seed 3g nutmeg 5g sand ginger 7g dried tangerine peel 5g green onion 70g ginger 40g white sugar100g sesame oil 60g.

The taste is rosy and delicious.

Production method

1. Wash donkey meat, cut it into pieces weighing about 500g, soak it in clear water for 8- 10 hours, and take it out and wash it.

2. Put the above seasonings (except sugar and sesame oil) and 2000 grams of clear water into the pot, boil them, skim off the floating foam, add the donkey meat, boil them again, move them over low heat, continue to cook them until the donkey meat is cooked, take them out and put them on the grate.

3. When the smoking pot is hot, add sugar, put the donkey meat grate on it, cover it tightly, smoke for 3-4 minutes, remove the smoking pot from the fire, stew for 4 minutes, take out the donkey meat, apply a layer of sesame oil, and change the knife and plate.

Seven, donkey meat dumplings

Classified cooking of dishes

Flavoring type original flavor

Ingredients: wheat flour 400g donkey meat 400g fat meat 750g.

Ingredients: green onion150g ginger 5g.

Seasoning: liquor10g soy sauce 20g salt 3g pepper 3g sesame oil 40g.

Production method

1. Knead the flour with cold water into dough, divide the dough into small pieces, and roll it into dumpling wrappers of appropriate size for later use.

2. Wash and chop the onion and ginger separately.

3. Chop the donkey meat and fat meat together, then add all seasonings (wine, soy sauce, salt, black pepper and sesame oil) and stir well.

4. Add chopped onion and ginger and mix well to make stuffing.

5. Wrap a proper amount of stuffing into each dumpling wrapper and knead it into jiaozi.

6. Pour a proper amount of water into the pot to boil, put the wrapped jiaozi into it, add a small amount of cold water when it floats completely, and when it boils again, remove it and put it on a plate.