Donkey meat is made of fresh donkey tendon. According to the calculation ratio of 2,500g and 5kg, 40g of soy sauce, 250g of soy sauce, 30g of crystal sugar, 50g of green onion and 50g of ginger are scattered, and a package is prepared: pepper10g is put in the package.
Illicium verum10g cinnamon10g clove 8g Angelica dahurica 8g Amomum villosum 8g.
Wash the donkey meat with clear water several times to ensure that there is no blood, and cut the meat into 500 grams to facilitate maturity and taste. Add a quantity of clean water,10g of cooking oil into the pot, add rock sugar to boil the sugar color, turn it to a low heat over medium heat, and keep stirring with a spoon. Observe the sugar color, and keep the fire down when it is ripe, because it is easy to get over it with a small amount, and keep stirring from big bubble to small bubble until it turns into sesame oil color and emits white smoke. Don't be afraid to boil it for a few seconds until it becomes deep purplish red. Note: it will be sweet if it is not red, but it will be bitter and dark if it is over.
When the sugar color has been boiled, enter the cooking process, add the stuffing into the soup, boil the onion and ginger for 5 minutes, then add the light soy sauce and old soy sauce wine, add the chopped donkey meat, skim the blood foam on the water after boiling, and stew for 50 minutes on medium heat. It is best to let the meat soak in the pot after turning off the fire, and the soup is completely soaked in the meat. Take out a piece of soaked donkey meat and cut it into a plate. Do you want to drink two or two small wines as a treat at this moment?
From an early age, I heard "dragon meat in the sky, donkey meat on the ground", which shows the importance of donkey meat in food, and its nutritional value is higher than beef and pork. Spiced donkey meat is a classic dish with rich flavor and long aftertaste, which makes people want to eat again after eating it. Its practice is mainly as follows:
First prepare the ingredients: donkey meat, dried tangerine peel, tsaoko, fragrant leaves, cinnamon, aniseed, clove, soy sauce, salt, rock sugar, monosodium glutamate, onion and ginger.
Then wash the donkey meat and spices for later use.
Light the pot, add a little oil, add rock sugar, stir-fry the rock sugar with low fire, add water when the rock sugar melts in the pot and bubbles, add dried tangerine peel, tsaoko, fragrant leaves, cinnamon, aniseed, clove, onion and ginger after boiling 10 minute, add donkey meat after forming brine soup, and add salt, monosodium glutamate and sugar one by one. Take out the slice the next day!