Burning donkey meat is a very popular traditional snack in northern China. Originated in Baoding, hejian city, Cangzhou and Langfang. It is widely circulated in the central plain of Hebei Province. Pickled donkey meat is sandwiched in a crispy fire and served with soup stock. The development and promotion of donkey meat fire has finally become famous throughout the country. Donkey-burning shops can be seen everywhere in the streets and alleys of North China, which are completely integrated into the lives of local residents.

The most intuitive difference between Hejian donkey meat fire and Baoding donkey meat fire is that Baoding donkey meat fire is round, while Hejian donkey meat fire is rectangular. Donkey meat is stewed with fire first, then with warm fire, with nearly 20 kinds of seasonings. Cooked for a long time, cooked thoroughly, fresh and tender in color, fragrant but not firewood, fragrant but not greasy, long and soft, and palatable.

Tips for burning homemade donkey meat

1, donkey meat is very delicate to cook, and the meat taste of donkey meat is very heavy. If it is not handled well, it will affect the taste. Donkey meat should be washed repeatedly during soaking and blanched before cooking.

2. When the donkey meat is cured, it is necessary to add seasonings such as star anise, cinnamon and ginger, so that not only the donkey meat tastes better, but also the aroma is overflowing. When cooking donkey meat, you should have plenty of time. After the fire is over, simmer with low fire to avoid the donkey meat from boiling and affecting the taste and appearance of the ingredients.

3. Cook donkey meat to burn noodles, mix noodles with warm water as much as possible, and add salt in the process of mixing noodles, so that the live noodles will be delicious.

4. You can add a proper amount of edible salt and cooking oil in the process of making cakes, so that the heat will be more layered.

The above contents refer to Baidu Encyclopedia-Donkey Meat Burning