Raw material: 750g of fresh skinned donkey brisket.

Accessories: 50 grams of cucumber strips, 20 grams of ginger vinegar juice.

Marinade: 10 grams of salt, 5 grams of monosodium glutamate (MSG), 50 grams of powdered ginger, 5 grams of five-spice powder, 2 grams of ethyl maltol (caramelized).

Production: 1, the donkey cleaned, changed to 15 cm square block, coated with marinade evenly marinated for 12 hours, wash excess marinade, blanch and put into the sand ginger brine, brine 2 hours with a small fire out of the water, let it cool with plastic wrap sealed into the refrigerator to save. 2, go to the dish, take out donkey steaming through the cage. The pot of oil into the hot, down into the donkey meat fried into a sauce red (donkey skin with small bubbles) out, while hot, cut into 0.6 cm thick slices, plate with cucumber strips and ginger vinaigrette can be.

Features: sticky and flavorful, mouth and mouth.