Preparation materials: 250g of donkey meat, 300g of sauerkraut, 1 stalk of green garlic, 1 stalk of parsley, 3 cloves of garlic, 1 piece of ginger, 4 pieces of finger peppers, 2 tablespoons of rice wine, 2 tablespoons of soy sauce, salt to taste, a pinch of sugar, and 1 tablespoon of cornstarch

Preparation steps:

1: Wash donkey meat and take off a portion of the lean meat

2: Mix donkey meat with a little bit of salt, soy sauce, and a little bit of flour to soften it.

3, sauerkraut washed and cut into small slices, and squeeze out the water (fried donkey meat, choose the stalks more sauerkraut taste good)

4, green garlic, parsley diagonally cut into small segments

5, garlic slices, diagonally cut small sections of bell peppers (do not eat spicy can be left out)

6, burn a dry pan, do not put the oil, and pour in the sauerkraut frying dry water out of it

7, the pan poured more oil, smoke, and when it smokes, the oil is not very good, but it is not very good. more oil, there is smoke when pouring into the donkey meat stir-fried over high heat until browned and sheng out, even the juice together

8, the pot into a little oil, pour into the garlic slices of chili pepper, green garlic garlic garlic white burst incense and then poured into the parsley stir-fry for two and sprinkle a little bit of salt, because the sauerkraut is salty, there is no need to put too much here

9, pour into the sauerkraut stir-fry, and sprinkle into the sugar, and then poured into the green garlic leaves stir-fry for two, and then pour into the final Donkey meat stir-fried evenly out of the pot

Donkey meat nutritional value:

1. Donkey meat in the amino acid composition is very comprehensive, 8 kinds of human body essential amino acid and 10 kinds of non-essential amino acid content are very rich.

2. Donkey meat features: high protein, low fat; high amino acid, low cholesterol. It has good health effects on arteriosclerosis, coronary heart disease and hypertension.

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