5000 grams of donkey meat.

Seasoning: 10 grams of pepper, 2 grams of nutmeg, 20 grams of red yeast rice, 10 grams of hawthorn, 5 grams of cinnamon, 50 grams of rock sugar, 5 grams of angelica, 5 grams of grass fruit, 20 grams of ginger, 300 soy sauce grams, 100 grams of cooking wine, 5 grams of star anise, 30 grams of salt, green onions.

5000 grams of clean donkey meat, 10 grams of pepper, 1500 grams of cardamom, 2 grams of red yeast rice, 20 grams of hawthorn slices, 10 grams of cinnamon, 5 grams of rock sugar, 50 grams of angelica dahurica, 5 grams of grass fruit, 5 grams of fresh ginger 20 Grams of soy sauce 750 grams of cooking wine 100 grams of aniseed ?5 grams of refined salt 50 grams of green onions 30 grams

Cooking method

2. Put the pot on the fire, add rock sugar and stir-fry until golden red. Add water, soy sauce, refined salt, and cooking wine to a boil, beat off the foam, add water boiled with red yeast rice and hawthorn slices, add pepper, cardamom, grass fruit, cinnamon, angelica, and dahurica. Put the ingredients into a gauze bag and tie the mouth, put it into the pot, add green onion and ginger slices, bring to a boil and cook for about 3 minutes, then add the donkey meat, then bring to a boil over high heat, skim off the foam, and then Simmer over medium heat for 3.5 hours.

If the donkey meat is older, the cooking time needs to be extended, preferably 5 hours, until it is crispy and tender. Then take it out and let it cool, then cut it into slices and serve it on a plate.

Key points of the process

1. Donkey meat must be soaked for about 5 hours, preferably soaked in blood.

2. When frying the color of the sugar, you must control the heat. High heat will make it mushy and taste bitter sugar. Small heat will cause the sugar to have no color, as if it has not been fried.

3. When frying red yeast rice, it must be boiled until the water is very red. You can cook it several times more.

4. When stewing donkey meat, it takes a long time, so pay attention to the heat and turn the donkey meat frequently to avoid burning the pot. If the juice is dry, you can add some boiling water, but never add cold water, otherwise the meat will be difficult to cook.

1. Wash the donkey meat with clean water and soak it for 5 hours;

2. Put the soup pot on the fire, pour in water and bring to a boil, then add the soaked donkey meat. Let it cool for a while, then put it into cold water to cool;

3. Put the pot on the fire, add rock sugar and stir-fry until golden red, add water, soy sauce, refined salt and cooking wine and bring to a boil, beat off the foam;

4. Add the water boiled with red yeast rice and hawthorn slices;

5. Put the pepper, cardamom, grass fruit, cinnamon, angelica and aniseed into a gauze bag Prick the mouth and put it into the pot;

6. Add green onions and ginger slices, bring to a boil and cook for about 3 minutes;

7. Add donkey meat , then bring to a boil over high heat, skim off the foam, and simmer over medium heat for 3.5 hours until crispy;

8. Then take it out and let it cool, then cut it into slices and serve on a plate.

Making tips:

1. Donkey meat must be soaked for about 5 hours, preferably in bleeding water;

2. When frying the sugar color, you must master Good heat, high heat makes it easy to paste, and has a bitter sugar taste, while low heat sugar has no color, as if it has not been fried;

3. When frying red yeast rice, it must be boiled until the water is very red. You can cook it several times;

5000g donkey meat with skin, 1000g soy sauce, 200g refined salt, 50g green onion, 50g ginger, medicinal materials (25g cloves, 5g amomum villosum, jade fruit 5 grams, 3 grams of Cao Guo, 3 grams of Angelica dahurica, 10 grams of star anise, 3 grams of cumin, and 25 grams of cinnamon, mixed and ground into fine powder)

Production process

1. Add onion, ginger, and medicinal ingredients. Press the meat with a bamboo handle and cook it on a high fire. Skim off the foam and simmer on a low fire.

2. Remove the skin when the meat is cooked. Place face down on a plate to cool.

3. Bring the soup in the pot to a boil, skim off the floating oil, let it cool and then pour it into the meat plate. When eating, remove the meat, cut into thin slices and serve on a plate.