The three most taboo seasonings for stewing donkey meat are fennel, vinegar and pepper.

Because fennel is so fragrant, if fennel is put in donkey meat, the flavor of fennel will overwhelm donkey meat, and donkey meat will not taste so fresh and delicious. Adding vinegar to donkey meat will make donkey meat taste strange, so vinegar is generally not used when cooking. Donkey meat with Chili will taste very dry, so don't put Chili.

Introduction of different parts and characteristics of donkey meat

1. Neck meat: that is, the meat in the neck is both fat and thin. It is suitable for making steamed stuffed buns, jiaozi, barbecue, burning donkey meat, etc., and it is particularly fragrant.

2. tenderloin: tender and rich in taste, suitable for cooking and easy to rot.

3. ribs: most of them are lean meat, which is suitable for stewing and soup making.

4. thigh meat: lean meat, lean but not firewood, is suitable for stewing and making braised pork or donkey meat in sauce.

5. Breast meat: mainly lean meat, fresh and tender, and tender in taste than thigh meat, suitable for stir-frying or stewing.

6. Donkey pork belly: that is, donkey pork belly, fat but not greasy, thin but not firewood, suitable for making steamed buns, jiaozi, barbecues, burning donkey meat, stewing, etc., and particularly fragrant.

7. Tendon meat: that is, donkey calf meat, with tendons in it and full of chewiness, is suitable for stewing or making donkey meat with sauce.