Process 1: cut the horse meat into mahjong-sized cubes, put the pot to boil for 15 minutes, then remove the meat, rinse with cool water and plate for use.

Process 2: Wash the pot on low heat, put a little oil in the pot, then add 20 grams of sugar to the oil and stir quickly with a spoon. Wait until the sugar turns red and bubbling, then put 50 grams of water, stirred well, the juice into a bowl to be used.

Process 3: Put 100 grams of oil in a pot, and when the oil is heated to 80%, pour in the horse meat. At the same time put 50 grams of green onions, 30 grams of ginger slices, stirring and stirring with the horse meat pieces. After a minute, drizzle the juice into the pan in small batches to color. When the horse meat cubes become golden, then add water not over the horse meat cubes. Then add the right amount of salt and brown sugar, brown sugar should not be too much, a little sweet flavor can be. Finally, add 5 star anise and a piece of cinnamon and cook over low heat. When the meat becomes soft, a plate of fragrant braised horse meat will be completed.

The flavor of horsemeat dishes has more to do with the way the meat is prepared. Horse meat is more suitable for stewing and boiling, but not for stir-frying. Horse meat can be combined with mushrooms, burdock and other dishes, which can not only increase the nutritional value of horse meat, but also remove the fishy flavor of horse meat.