Main ingredients:

Donkey meat: 1kg

Seasoning: salt: appropriate amount; soy sauce: 4 tablespoons; green onion: 1; ginger: 5 slices; garlic : 5 petals; pepper: 20 pieces; star anise: 5 pieces; dried chili peppers: 5 pieces; cooking wine: 1 tablespoon; yellow sauce: 4 tablespoons; white sugar: 5 grams; water: appropriate amount.

Steps to stew donkey meat:

1. Cut the donkey meat into large pieces and put it into a pot. Pour in water that has not covered the meat. Bring to a boil over high heat and skim off the foam.

2. Add all the seasonings and stir evenly. Bring to a boil over high heat, then turn to medium to low heat and simmer covered for about 2 hours.

The unsaturated fatty acid content of donkey meat, especially the content of linoleic acid and linolenic acid with extremely high biological value, is much higher than that of pork and beef. "Dragon meat in the sky, donkey meat on the ground" is the highest praise people give to donkey meat.

Many places in western Shandong, southeastern Shandong, northern Anhui, western Anhui, northwestern Henan, southeastern Shanxi, northwestern Shanxi, northern Shaanxi, Henan, and Hebei have formed unique traditional foods and local delicacies. Such as Qingzhou Fu Jiahe donkey meat, Feidong Shitang Xunzi donkey meat, Junan old place donkey meat, Ermiaoju Village donkey meat, Gaotang Laowangzhai donkey meat, Hejian donkey meat sesame cakes, Guangrao Yao donkey meat, Baoding donkey meat Caohe roasted donkey meat, Caoji donkey meat, rice-fat donkey meat, Shangdang cured donkey meat, Luoyang donkey meat soup, Jiaozuo Naotang donkey meat, Baodian donkey meat, etc.

From the perspective of nutrition and food science, donkey meat tastes better and is more nutritious than beef and pork. The amino acid composition of donkey meat is very comprehensive, and the content of 8 kinds of essential amino acids and 10 kinds of non-essential amino acids is very rich. Tryptophan is an important substance for identifying whether the protein in meat is comprehensive, and it is also an important indicator for evaluating meat quality. The chromosomal amino acid content in donkey meat is 300~314mg/100g, which is much greater than that of pork (270mg/100g) and beef (219mg/100g). Therefore, the quality of donkey meat is better than that of pork and beef.

The lysine and methionine contents in donkey meat are 1481~1825mg/100g and 270~490mg/100g respectively, which are similar to pork and beef.

Whether the meat is fresh or not depends mainly on the number of amino acids that affect the umami taste. (Tianmen radon acid and glutamic acid), the glutamic acid content of donkey meat is higher than that of Tianmen radon acid. The total amount of two kinds of umami amino acids is higher in donkey meat than in beef. Judging from the proportion of umami 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 also an important reason why people say donkey meat is delicious.

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

Among the higher fatty acids in donkey meat, except for a few saturated fatty acids, most are unsaturated fatty acids. They account for about 77.2% of the total higher fatty acids, while the unsaturated fatty acids in beef and pork account for 77.2% of the total higher fatty acids. The proportion of quantity is much lower than this figure. Beef is 53.5 and pork is 62.6. The essential fatty acids in donkey meat are only linoleic acid, linolenic acid and no arachidonic acid. Among the higher fatty acids in donkey meat, the total of linoleic acid and linolenic acid is 26.9, while that of lean donkey meat is as high as 30.6, while that of lean pork is 13.8 and that of beef is 5.7. There is a big difference between them.