Donkey meat with five-spice sauce is a unique and delicious dish. This dish is mainly produced in Hebei, Shandong and other places. There are many ways to eat donkey meat, and it has formed a folk craft, such as: Guangrao donkey meat, Baoding donkey meat roasting, Shangdang cured donkey meat, Gaotang five-spice sauce donkey meat, etc. Among them, there are two kinds of donkey meat with five-spice sauce. With a history of more than a hundred years, it is thin but not woody, fragrant but not greasy, rotten but not loose, and is famous far and wide.

Ingredients

Donkey rib meat 1000 grams.

Seasoning

300g soy sauce

30g sweet noodle sauce

5g refined salt,

7g sugar< /p>

10 grams of scallions

10 grams of ginger slices,

2000 grams of fresh soup

1 spice bag (containing 5 grams of Sichuan peppercorns, 3 grams of star anise, 5 grams of cinnamon, 3 grams each of cloves, Amomum villosum and Angelica dahurica).

Detailed explanation of the method

○1 Wash the donkey meat, cut it into 4 pieces, blanch it in a boiling water pot, take it out and cool it for later use.

○2 Put fresh soup into the pot, add soy sauce, sweet noodle sauce, refined salt, sugar, green onions, ginger slices, and spice packets, bring to a boil and cook for 20 minutes to make the miso soup.

○3 Put the donkey meat into the sauce pot, bring to a boil over high heat, skim off the foam, reduce the heat to low and cook until the donkey meat is crispy, take it out and place it on the smoking grate.

○4 Heat the smoking pot, sprinkle in sugar, smoke for 2-3 minutes, take it out, and brush with sesame oil.

Standards for finished dishes

Ruddy color, clear ribs, beautiful appearance, and fragrant taste.

Nutritional value analysis

Donkey meat is delicious and is a kind of meat with high protein, low fat and low cholesterol. The protein content of donkey meat is higher than that of beef and pork, but its fat is lower than them. This dish has the effects of strengthening the stomach and tendons, tonifying deficiency and promoting lactation, strengthening yang and nourishing the kidneys.

Tips

The rib part should be used first; when making the sauce, the taste and color of the pork loin soup should be adjusted, and the fire should be slow and long; the smoke should be smoked quickly, that is, Strong fire, short time.