Main Ingredients:

Donkey meat: 1kg

Seasoning: salt: moderate; soy sauce: 4 tablespoons; green onion: 1; ginger: 5 slices; garlic: 5 cloves; peppercorns: 20; star anise: 5; dried chili peppers: 5; cooking wine: 1 tablespoon; soy sauce: 4 tablespoons; sugar: 5 grams; water: moderate.

Steps to braise donkey meat:

1, chop the donkey meat into large pieces and put it into a pot, fill it with water that doesn't cover the meat, boil it over high heat and then skim off the floating foam.

2, put all the seasonings into the mix, high heat and boil again, turn to medium-low heat, cover and simmer for about 2 hours.

The unsaturated fatty acid content of donkey meat, especially the biological value of linoleic acid, linolenic acid content are much higher than pork, beef. "Dragon meat in the sky, donkey meat on the ground," is the highest praise for donkey meat.

Lucy, southeast Lu, northern Anhui, western Anhui, northwestern Henan, southeast Jin, northwestern Jin, northern Shaanxi, Henan, Hebei and many places along the formation of a unique traditional food and local famous food. Such as Qingzhou House clip River donkey meat, Feidong Shitang training word donkey meat, Jounan old place donkey meat, two Temple Village donkey meat, Gaotang old Wangzhai donkey meat, Hezhang donkey meat bakery, Guangrao dishes donkey meat, Baoding Caohe donkey meat barbecue, Caoji donkey meat, Mili donkey meat, Shangdang wax donkey meat, donkey meat soup, Jiaozuo haunted soup donkey meat, Bao store donkey meat, and so on.

From the point of view of nutrition and food science, donkey meat is more flavorful and nutritious than beef and pork. The amino acid composition of donkey meat is very comprehensive, with 8 kinds of essential amino acids and 10 kinds of non-essential amino acid content are very rich. Tryptophan is an important substance for identifying whether the protein in meat is comprehensive or not, and it is also an important index for evaluating the quality of meat. The content of color amino acid in donkey meat is 300~314mg/100g, which is much larger than that of pork (270mg/100g) and beef (219mg/100g), and thus the quality of donkey meat is better than that of pork and beef.

The lysine and methionine content of donkey meat is 1481~1825mg/100g and 270~490mg/100g respectively, which is similar to that of pork and beef.

Whether meat is fresh or not, it mainly depends on how many amino acids affect the fresh flavor. (Ascorbic acid and glutamic acid) in, donkey meat glutamic acid content is higher than ascorbic acid. The total amount of the two fresh-flavored amino acids is higher in donkey meat than in beef. In terms of the proportion of fresh-flavored amino acids in the total amino acids, donkey meat is 27.33%, beef is about 25.34%, and pork is between 24% and 26%. This is an important reason why people call donkey meat fresh and tasty.

The unsaturated fatty acid content of donkey meat, especially the high biological value of linoleic acid, linolenic acid content are much higher than pork and beef.

Donkey meat of advanced fatty acids, in addition to a few saturated fatty acids, most of the unsaturated fatty acids, which accounted for about 77.2% of the total amount of advanced fatty acids, while beef and pork unsaturated fatty acids accounted for the proportion of the total amount of advanced fatty acids is much lower than this figure. 53.5% for beef and 62.6% for pork. The only essential fatty acids in donkey meat were linoleic acid, linolenic acid and no arachidonic acid. Donkey meat advanced fatty acids, linoleic acid and linolenic acid combined 26.9%, donkey lean meat is as high as 30.6%, while lean pork is 13.8%, beef is 5.7%, they are very different.