How to make donkey meat delicious, how to make donkey meat delicious

Donkey meat in sauce <>

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Taozi Kitchen. Materials.

Donkey meat 2 pounds.

Sichuan peppercorns to taste.

Large ingredient 3-4 petals.

5-6 slices of ginger.

Garlic 3-4 cloves.

3 tablespoons bean paste.

3 tablespoons sugar.

2 level scoops of liquor.

2 level scoops of salt.

Light soy sauce 1 tablespoon.

1 tablespoon dark soy sauce.

Sauce donkey meat preparation.

Cut the donkey meat into large pieces and put it into the pot, pour in the water that has not covered the donkey meat, put an appropriate amount of peppercorns, 1-2 cloves of ingredients, and boil for 5-10 minutes.

Take out the donkey meat, wash the pot, put a large pot of water again, put an appropriate amount of peppercorns, 1-2 cloves of ingredients, 5-6 slices of ginger, 3-4 cloves of garlic, 3 tablespoons of bean paste, 3 tablespoons of sugar, 1 tablespoon of light soy sauce and 1 tablespoon of dark soy sauce, 2 tablespoons of liquor, and 2 tablespoons of salt.

Bring to a boil over high heat and turn to medium, about 2-3 hours.

Note: If you feel that the water is slowly boiled less, you can add water 1-2 times, add an appropriate amount of salt, and turn it over when cooking, otherwise it will affect the taste.

Out of the pot, you can adjust a bowl of garlic juice for better taste.

Donkey meat stewed in a casserole.

Ingredients: 1250 grams of donkey meat.

Excipients: 100 grams of winter bamboo shoots, 10 grams of shallots.

Seasoning: 100 grams of peanut oil, 5 grams of salt, 50 grams of soy sauce, 1 gram of monosodium glutamate, 8 grams of ginger, 25 grams of cooking wine, 3 grams of sesame oil, 1 gram of fennel, 100 grams of ginkgo (dry), 10 grams of pepper, 10 grams of sugar.

Method: 1. Wash the raw donkey breast meat with water, then cut it into small squares of one inch, and then prick some eyes on the meat, and then boil it thoroughly in boiling water, then take it out and soak it in cold water for 1 hour to make the blood foam come out.

2. Cut the winter bamboo shoots into slices, wash the peppercorns and anise, then put the ginkgo seeds in the pot and cook them without wrapping them, remove the shell and core, and cut them into segments through the green onions.

3. Put the casserole on the fire, put the peanut oil into the heat, put the green onion and ginger in, put the donkey meat pieces and some ingredients and seasonings and chicken broth in, boil over high heat, and then simmer over low heat for 2 hours, wait until the meat is crispy, take out the cloth bag inside, then sprinkle some pepper and serve.

Donkey meat with spiced sauce.

Ingredients: 1 kg of donkey meat.

Seasoning: Appropriate amount of salt, 4 tablespoons of soy sauce, 1 green onion, 5 slices of ginger, 5 cloves of garlic, 5 star anise, 20 Sichuan peppercorns, 5 dried chilies, 1 tablespoon of cooking wine, 4 tablespoons of yellow sauce, 5 grams of sugar, appropriate amount of water.

Method: 1. We cut the donkey meat into large pieces, then put it in the pot, pour in an appropriate amount of water to cover the meat, and then boil it over high heat to skim off the foam.

2. Put all the seasonings in, stir well, then boil over high heat, then turn to low heat, cover with a lid, and simmer for 2 hours.

Tips: 1. We can replace the teriyaki soy sauce with dark soy sauce.

2. We should pay attention to the situation of collecting the juice, we should stir it every half an hour, so as to avoid sticking to the pot.

3. Then cut the donkey meat into slices and it is ready to eat.

1. Donkey meat in a clay pot.

Category of dishes: Original stew.

Seasoning Type: Salty umami.

Ingredients: 300g donkey meat, 400g cabbage, 200g frozen tofu.

Ingredients: Leeks. Cauliflower 15 grams Sufu (red) 20 grams.

Seasoning: 6g salt, 6g cooking wine, 2g chili oil, 15g green onion, 15g coriander.

Taste The soup is mellow and thick, and the soup is milky white.

How to make it: 1.slices of donkey meat;

2.Cut the cabbage head into cubes;

3.Cut the frozen tofu into strips and blanch it with boiling water;

4.Sauce tofu with boiling water and grind it into fermented bean curd juice;

5.Finely chop the green onion;

6.Chop the coriander;

7.Take a clay pot with cabbage head and frozen tofu at the bottom, neatly stack the cut donkey meat into a bridge shape, add milk soup, and simmer on the heat;

8.Add refined salt, monosodium glutamate, cooking wine, turn to low heat and cook for about 30 minutes;

9.Leek. Cauliflower, tofu sauce, minced green onion, minced coriander, chili oil in small bowls for later use;

10.The casserole is served on the table, and the ingredients are served with the casserole, and seasoned according to personal preference when eating.

2. Taro and donkey meat pot.

Category of dishes: Original stew.

Seasoning Type: Salty umami.

Ingredients: 400g donkey meat.

Ingredients: 200g taro.

Seasoning: 20 grams of sand tea sauce, 15 grams of garlic (white skin), 25 grams of green onions, 25 grams of ginger, 15 grams of vegetable oil, 15 grams of cooking wine, 5 grams of starch (corn), 10 grams of soy sauce, 2 grams of salt, 1 gram of monosodium glutamate.

Taste: Salty and umami.

How to make it: 1.donkey meat cuts;

2.Peel off the skin of the taro and cut it into pieces;

3.Garlic washed;

4.Put the donkey meat in a pot, add boiling water to cook, remove and rinse;

5.Heat oil in a pot, add sand tea sauce, garlic, donkey meat, green onions, and ginger slices in turn, and stir-fry until fragrant;

6.Cook cooking wine and soy sauce, put donkey meat into a pot, pour boiling water, then add refined salt and monosodium glutamate, and use low heat to slow cooking;

7.When the meat is cooked, put in the taro and thicken it with water starch.

Preparation of donkey meat with spiced sauce:

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

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

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

4.Then add the water and hawthorn slices boiled in red yeast rice;

5.Put the pepper, cardamom, grass fruit, cinnamon, angelica, and ingredients into a gauze bag and tie the mouth well, and put them in the pot;

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

7.Then put the donkey meat in, then boil it over a strong fire, skim off the foam, and simmer it over medium heat for an hour until it is crispy;

8.Then take it out and let it cool, then you can change the knife and slice it and put it on a plate to eat.

Tips for making donkey meat with spiced sauce:

1.Donkey meat must be soaked for about 5 hours, and it is advisable to soak in blood water;

2.When frying the color of the sugar, it is necessary to grasp the heat, the fire is easy to paste, there is a bitter sugar taste, and the small sugar has no color, as if it is not fried;

3.When stir-frying red yeast rice, it is advisable to boil it until the water is very red, and it can be boiled several times;

4.When stewing donkey meat, because of the long time, it is necessary to look at the heat and turn the donkey meat frequently to avoid sticking to 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;

5.If the donkey meat is old, if it is boiled crispy, the cooking time should be extended, preferably 5 hours.

1.Prepare the ingredients.

2.Slice the green onion and slice the ginger.

3.Put hot water in the pot, blanch the donkey meat, and skim off the foam.

4.Add water to the pressure cooker, put in the donkey meat, add the green onion, ginger slices, bay leaves, cinnamon, spices, soybean paste, and high heat.

5.Cooked donkey meat is cut into slices and eaten.

Donkey meat with home-style sauce].

Ingredients: 1000 grams of donkey rib meat, 1 small piece of green onion, 1 small piece of ginger, 2 chili peppers, 1 stewed meat bun, 3 rice spoons of soy sauce, appropriate amount of salt.

Method: 1. Donkey rib meat is used to make home-style sauce donkey meat, which is fat and thin, and is the most delicious part of donkey meat. Wash it, put cold water into the pot, add ginger slices and cooking wine, and blanch the meat over high heat.

2. After the water of blanching meat is boiled, skim off the surface foam, and when all the blood water is blanched, you can take out the donkey meat.

3. Prepare the ingredients for donkey meat with home-style sauce, green onions, ginger, chili peppers, and stewed meat buns. In the past, I often combined and matched stew buns by myself, and many times the match was incomplete, and I still bought all the fabrics, which was super convenient to use. In addition to these, we also need "soy sauce sauce" to make meat convenient, if you don't have soy sauce at home, then use sweet noodle sauce and light soy sauce instead.

4. Blanch the donkey meat, put it in the pot, add water to cover the donkey meat, add the stewed meat bun, green onion, ginger slices, chili pepper, and bring to a boil.

5. After the soup in the pot is boiling, add 3 tablespoons of "soy sauce" to the pot and stir well.

6. Cover the pot, turn to the lowest heat and simmer for 3 hours.

7. Simmer to the end, add an appropriate amount of salt to adjust the saltiness, turn to high heat and simmer for three to five minutes. Then turn off the heat, cover the pot and simmer for two or three hours to allow the donkey meat to fully absorb the flavor before eating. If it is used for breakfast to make donkey meat, the sauce is good at night, and the pot is covered and tasted overnight before going to bed, and it is even more beautiful to eat in the morning.

To make the donkey meat, the beef is first cleaned and blanched. After finishing, add marinade and cook again, and then perform such an operation, and it will be very delicious.

Ingredients: 400g donkey meat.

Ingredients: 200g taro.

Seasoning: 20 grams of sand tea sauce, 15 grams of garlic (white skin), 25 grams of green onions, 25 grams of ginger, 15 grams of vegetable oil, 15 grams of cooking wine, 5 grams of starch (corn), 10 grams of soy sauce, 2 grams of salt, 1 gram of monosodium glutamate.

Taste: Salty and umami.

How to make it: 1.donkey meat cuts;

2.Peel off the skin of the taro and cut it into pieces;

3.Garlic washed;

4.Put the donkey meat in a pot, add boiling water to cook, remove and rinse;

5.Heat oil in a pot, add sand tea sauce, garlic, donkey meat, green onions, and ginger slices in turn, and stir-fry until fragrant;

6.Cook cooking wine and soy sauce, put donkey meat into a pot, pour boiling water, then add refined salt and monosodium glutamate, and use low heat to slow cooking;

7.When the meat is cooked, put in the taro and thicken it with water starch.

What comes to mind is donkey meat siu mai.

Ingredients: donkey meat, appropriate amount of salt, 4 tablespoons of soy sauce, 1 green onion, 5 slices of ginger, 5 cloves of garlic, 5 star anise, 20 Sichuan peppercorns.

1. Wash the donkey meat and cut it into pieces, put it in cold water and bring it to a boil, then cook for 2 minutes.

2. Remove and drain.

3. Clean impurities with hot water.

4. Drain and set aside.

5. Peel the chestnuts, green onions, ginger and garlic, Sichuan pepper, spices, and cinnamon ready.

6. Take a casserole and add an appropriate amount of water.

7. Put all the seasonings in and bring to a boil.

8. Add cooking wine, light soy sauce, dark soy sauce and sugar.

9. Put the donkey meat in and boil, open the lid and cook on high heat for about 5 minutes.

10. Then add the chestnuts and continue to simmer for about 15 minutes.

11. Then add salt and continue to simmer for about 5 minutes.

Donkey meat between the rivers.

Dragon meat in the sky, donkey meat in the ground。The food responsibility of the donkey meat industry is none other than the donkey meat fire, which not only gives donkey meat a name in the food industry, but also single-handedly supports the Hebei cuisine that has no sense of existence.

Among the various ways to eat donkey meat, the number of donkey meat is the most common, and in the donkey meat fire, the donkey meat fire between the rivers is the best grade. In ancient times, Hejian Province was a place of abundant water and grass, and the donkey meat produced was also exceptionally delicious.

The donkey meat of the authentic Hejian donkey meat roast shop in the vicinity of Hebei comes from Hejian, and with the ancestral cooking skills of the owner, the donkey meat cooked is ruddy, tender and delicious.

Donkey meat between the rivers. After kneading the dough, stretch it into long strips, coat it with oil, fold it in two, and put it in a frying pan to burn, and the temperature should not be too high. When the fire is almost cooked, put it on the stove under the pan, which is specially made and can be placed on the side of the fire.

In this way, the fire is exposed to a higher temperature but not to an open flame. It doesn't take long for a crispy crust to form on the outside of the fire, and it's very crispy when you bite into it. The choice of donkey meat is very particular, and it also depends on personal preferences.

Inexperienced guests often ask for the purest meat, and the most delicious donkey meat is the fatty meat, which is rarely fat, and the fat is not as greasy as pork, but more delicious and easier to eat.

Donkey meat between the rivers. The freshly baked meat is taken out, and then the customer indicates which piece of meat to want, weighs it, and cuts it into thin slices on a special vegetable pier. If the customer asks for it, you can also add green chilies and cut them into the donkey meat. Then add the fragrant stew, the fragrant stew is made by adding donkey fat and starch to the soup used to cook donkey meat, which has the same taste as donkey meat, but the taste of the ingredients is much stronger.

Whether donkey meat is good or not, the key is to stew it and not to the meat. Then quickly draw the side of the ** burn, and stuff the meat and fragrant stew into the fire. A fragrant donkey meat is fired, and you're done.

Of course, there are many other ways to make it very delicious, such as donkey meat in sauce, donkey meat dumping cake, spiced donkey meat, donkey meat in soup, donkey meat yellow noodles, donkey meat jerky, donkey meat steamed dumplings, etc., all of which are delicious and explosive food.

The first step of donkey meat: Poria cocos donkey bone soup.

As soon as the donkey bone soup is served, you can smell the strong aroma, the soup is light brown but rich and bottomless, and the soup noodles have a thin layer of gum. According to reports, donkey bone broth is mainly made with the head and feet of the donkey, plus Poria cocos and other ingredients. In order to be able to provide the old fire soup for the rice market normally, the chef of the new porridge city opens the pot at 7 o'clock in the morning every day, and it is already cooked by the time the lunch market is ready.

Poria cocos clears heat and protects the liver, dispels dampness and protects the stomach, plus the fragrance of donkey meat, it tastes smooth and rich, and it is very flavorful.

When you come across such a good soup, of course, you can't ignore the soup residue. The soup residue of donkey bone soup is delicious, such as donkey tendons, which are generally not easy to rot, but the donkey tendons we eat are rotten and soft, with a bone fragrance, and melt in the mouth. Donkey meat also has a strong meaty aroma, which is different from other meats, but it is not fat at all.

Poria donkey bone broth.

Step 2: Eat the donkey in parts.

Different parts of the donkey have different ways to eat, for example, the donkey belly meat is the most fresh and smooth, which is used to make white cuts without destroying the heavens; Donkey bones are not easy to taste, so they are braised in red; The most classic is the donkey intestine fried with XO sauce.

Donkey meat is fresh and natural, but the smell is not easy to remove, especially the white cutting method, without other ingredients, the smell of donkey meat is easy to exude, affecting the whole dish. Remove the smell, the new porridge city has a wonderful method, that is, fresh donkey meat to take, we tried to eat that day is the most elastic donkey meat, soaked in medicinal herbs, and then add old chicken, ginger, star anise and bay leaves to cook, and then put into the refrigerator to freeze, commonly known as "over ice", heat expansion and contraction can make the meat become firm and elastic. White-cut donkey meat comes up, you can see that the pieces are full, keep the skin of two parts and eight points of meat, bite down, the donkey skin is elastic and smooth, the donkey meat is fresh and tender, if you dip it in soy sauce or mustard oil, it is even more flavorful.

Red Huowen donkey bone is a good dish to eat. Donkey ribs are selected, made of water chestnut, minced garlic, bean curd, ginger and other fires, the juice is rich, the meat is firm, and then the materials are cooked for more than ten minutes. In particular, the yuba is permeated with the fragrance of donkey bones and is very delicious.

Donkey intestines are fried directly with celery, garlic, snow peas, etc., and stir-fried with fragrant XO sauce, each donkey intestine is soft but not tough.

XO sauce fried donkey intestines.

Step 3: Donkey meat hot pot.

The bottom of the hot pot is made of five-finger peaches, which is fragrant and milky, and has the effect of clearing heat. The pot material of the hot pot is relatively rich, but it is also inseparable from a donkey word. They are donkey meat, donkey offal and donkey blood.