There is a local specialty delicacy in Zhao County, Shijiazhuang, Hebei Province called Zhaozhou salted donkey meat. The by-product of salted donkey meat is donkey meat stew, which is often eaten with donkey meat and sold together. On the local people's dining table, it is not only a delicacy to go with meals - this food alone can fill your stomach; it is also a delicacy to accompany wine, which you will never get tired of eating for a long time and will always be fresh when you eat it.
In Zhao County, there are two ways to make donkey meat and stew it. One is to make it into the shape of an enema, and the other is to make it into the shape of a meat cake. Let’s talk about enema first. It is made of sweet potato starch, which is commonly seen in farmers, and donkey meat, donkey oil, sesame oil, minced ginger, etc. as auxiliary materials. It is then stirred into hot donkey meat old soup, poured into casings and cooked. It is made in the meat shop in my hometown. My family knows how to make this delicious food.
Bai Gula from each village is a master of enema. Bai Gula pays attention to the ingredients when making donkey meat enema. Lao Bai does not use corn starch, but uses pure sweet potato starch ground by the vermicelli processing households in the village. He said that the enema made with corn starch has a bad taste and is brittle and chewy. Powder, lackluster.
Lao Bai first poured dry powdered gravy into a large earthen jar, added warm water to make a base paste, and then mixed in minced cooked donkey meat, minced ginger, monosodium glutamate, alum, donkey oil, sesame oil, etc. one by one. Ingredients, and then add the old soup for cooking meat. The old soup is ready-made and is made with more than a dozen kinds of seasonings. It contains the unique aroma of donkey meat and various medicinal aromas. After the bright red and fragrant donkey meat is taken out of the pot, the remaining old soup is just used for enema. .
Pour the old soup into the earthen jar and scoop it out from the rolling head. The higher the temperature, the better. While pouring the soup and stirring, the batter in the vat became thicker and thicker. The consistency was almost the same as that of rice pudding. Thickness depends on experience. If it's too thin, the enema will be soft. If it's too thick, it will be hard. For ten pounds of starch gravy, you need to add about thirteen or four pounds of old soup.
The next step is to enema the sausage casing. Quickly tie a knot at one end of the casing, insert a funnel into the other end, and slowly pour the mixed paste into it. The long enema is two and a half feet long, and the short one is No less than two feet tall, each weighing four or five kilograms. After filling, the sausages are rolled up into a circle and hung on a shiny stick, in a circular motion. The stick is filled with circles of semi-finished enema.
The circles of enema are plump, and the hanging part is like the back of a prawn with a bowed waist. The "prawns" with their backs bowed down were lined up and hung on a wooden stick. Both ends of the stick were placed on a large steaming iron pot. The pot was very large, two meters deep, and was filled with meat. Old soup, old soup is very hot, but it must not boil. The temperature should be controlled at 80 degrees Celsius. Boil in a constant temperature pot for one hour. Casings are very delicate and can easily explode if the temperature is too high. In order to prevent it from boiling and exploding, use a needle to poke one or two pinholes in the enema before adding it to the pot to facilitate exhaustion.
The enema must be left to cool and set before eating. Cut into plates and cut into pieces as big as a baby’s face, crystal clear and elastic. You can clearly see the bright red donkey meat pieces and minced ginger inside the transparent intestine. Donkey meat enema has a different taste than pure donkey meat. It tastes soft, tender and oily in your mouth. The melt-in-the-mouth enema and the chewy casing give diners a satisfying taste.
As for braised rice, it is also called meatloaf. Yuejia Meat Shop in Gucheng, Zhao County, not only wholesales salted donkey meat, but also sells a donkey meat stew with a very unique flavor. Donkey meat stew has strict and delicate ingredients. The main ingredients are high-quality sweet potato gravy. For every 30 jins of gravy, at least 1 jin of sesame oil, 6 jins of Laotang donkey oil, and 2 jins of fresh ginger must be added. The water temperature must be controlled to pour the gravy.
The way to eat donkey meat stew is to eat it with donkey meat. It goes well with wine and rice. Then there is "Blowing the Trumpet", which is to roll the sliced ??donkey meat and braised dumplings into the baked pancake, and eat it with oil flowing smoothly in your mouth after taking a bite, with a unique flavor. The third way to eat it is to roast donkey meat. Zhou Yuanwai’s donkey meat shop on Shita Road in Zhao County is famous for its fire-roasting. At his restaurant, diners can taste three kinds of donkey meat with different flavors. One is pure donkey meat, one is a mixture of donkey meat and braised seeds, and the third one is pure braised rice. The prices are eight yuan, six yuan and four yuan respectively. I feel that the key to whether donkey meat is delicious when grilled is the stew rather than the meat. It is best to choose a mixture of donkey meat and stew. One bite is indescribably beautiful.