Donkey meat recipe

Taishan donkey meat

Ingredients: fresh donkey meat, coriander, dried pepper and shredded ginger.

Production process:

1. Wash donkey meat, add marinade and cook it for eight minutes.

2. Dry and slice.

3. Cook oil in a clean pot. Add ginger, garlic, shredded ginger, stir-fry dried Chili, add donkey meat, add cooking wine, add original donkey broth, add refined salt, monosodium glutamate, sugar, pepper and soy sauce, and cook for 2-3 minutes. Take out the pot and put it on a plate, put a little coriander at the bottom, pour in the secret sauce prepared by yourself, and pour in the dried pepper horn.

Changzhi bacon donkey meat

Ingredients: 250g of fresh donkey meat.

Exercise:

(1) The raw materials for making bacon are the fresh meat of donkeys, horses and mules, and donkey meat is the best. When cutting meat, the meat is divided into front elbow, back elbow, forearm, back pier, wing bone, rib, tendon, waist ball, belly skin and so on. , cut the meat of each part into 1 ~ 2kg pieces along the meat seam, and soak it in clear water 12 hours.

(2) After cleaning, put it into a clean water pot at 90℃, add seasoning (add 35g of pepper, 35g of aniseed, 35g of fennel and 300g of salt per 15kg of raw meat) and cook for 3 to 4 hours.

(3) After cooling, put the meat into the casserole filled with the soup stock in turn, press the pebbles, stew for 12 hours (adding soup continuously in the meantime), and take out the pot.

Donkey broth

Ingredients: 300g donkey meat, 200g donkey bone, 2 shallots, aniseed 1 piece.

Ingredients: sesame oil 2 tsp cooking wine 1 tsp pepper 2 tsp salt 2 tsp monosodium glutamate 1 tsp.

Production process:

1. Wash donkey meat and donkey bones with clear water; Wash and tie shallots, wash ginger and pat loose, wash coriander and cut into powder;

2. Put the donkey meat and donkey bones into a large pot, add the chives, ginger and aniseed and cook together. Take out the donkey meat until it is rotten and slice it;

3. When the soup is milky white, add the donkey meat to boil, and add salt, monosodium glutamate, pepper, cooking wine and sesame oil.

Laowangzhai spiced sauce donkey meat

Raw materials:

5000 grams of donkey meat.

Seasoning:

Zanthoxylum bungeanum 10g, nutmeg 2g, red yeast 20g, hawthorn 10g, cinnamon 5g, rock sugar 50g, angelica dahurica 5g, tsaoko 5g, ginger 20g, soy sauce 300g, cooking wine 10g, star anise 5g, salt 30g and onion.

Exercise:

1. Wash donkey meat with clear water and soak for 5 hours;

2. Put the soup pot on the fire, boil it with water, add the soaked donkey meat, and then cool it in cold water;

3, put the pot on the fire, add rock sugar and stir-fry until golden brown, add water, soy sauce, refined salt and cooking wine to boil, and remove the floating foam;

4. Add the water boiled by Redmi and hawthorn slices;

5. Put Zanthoxylum bungeanum, Fructus Amomi rotundus, Fructus Tsaoko, Cortex Cinnamomi, Radix Angelicae Dahuricae and aniseed into a gauze bag, tie the mouth tightly and put into a pot;

6. Add onion and ginger slices and boil for about 3 minutes;

7. Add the donkey meat again, then boil it with strong fire, skim off the floating foam, and stew it for 3.5 hours with medium fire until it is crisp and rotten;

8. Then take it out to cool, slice it and put it on a plate.

Production skills:

1, donkey meat must be soaked for about 5 hours;

2, when frying sugar color, you must master the heat, the fire is easy to paste, there is a bitter sugar taste, the small sugar has no color, just like it has not been fried;

3. When red rice is fried, it must be cooked until the water is very red, and it can be cooked several times;

4. It takes a long time to stew donkey meat, so you should be optimistic about the heat, turn the donkey meat often and avoid burning the pot. If the juice is dry, you can add some boiling water, but don't add cold water, otherwise the meat will be difficult to cook;

5. If the donkey meat is old, if it is crisp and rotten, it needs to extend the cooking time, preferably 5 hours.

Features:

This kind of meat is red in color, full of sauce flavor, soft and delicious, full of salty flavor, suitable for making wine and rice.