Hengshui and Jizhou have a famous food. The herbal spice donkey meat has a history of more than 200 years. The color is delicious, the meat is tender and the five flavors are rich. Delicious but not greasy. It can be eaten with wine and rice.
Many people like to roll it in pancakes or sandwich it in baked pancakes. It is often referred to as donkey cake and donkey fire. Not only is it delicious and nutritious, but it's also authentic. According to the long-established records of Kinmen, grass carp and spiced donkey meat began in Jiaqing in the late Qing Dynasty, originated in Jizhou, and became famous in Tianjin.
The ancestor of Cao Zhouxin, the owner of Cao Zhou, was Jizhou City, Hebei Province. The people of Xiwangjiazhuang Village, they kill, sell bargains, earn a living, cook donkey meat, sell it to nearby dock workers and small traders. Donkey meat rolled in hot pancakes is both delicious and affordable. It is very popular with people.
Later, Cao Zhouxin's grandfather moved to Qianhuying Village to buy a house and opened a shop called Heshun Donkey Meat Shop. It is known for its delicate small materials and good taste. During the Guangxu years, grass carp and donkey meat were transferred to Cao Zhouxin's father, Cao Lihai, and the sauce pot technology developed again. In 1930, Tianjin opened a shop near the North Gate, dealing in grass chicken donkey meat and five spices. The name of the donkey meat smoked sausage boat. Soon, grass carp and donkey meat became more and more popular in Tianjin. Later, they rented a façade at the East Gate called Jizhou Rongxiang Naughty Restaurant.
Cao Zhouxin, the third-generation heir of Cao Ji, came to Tianjin in 1949 and, under the careful guidance of his father, carefully cooked donkey meat according to his home cooking skills. To date, grass crucian carp and donkey meat have become famous and become a famous food.
The famous cross-talk master Hou Baolin came to Tianjin in the 1980s and specially asked his disciple Shi Fuquan to take him to buy grass carp and donkey meat. He turned around, smiled and said: Naughty donkey meat is also famous in Beijing, Cao Jiwu. Donkey meat, for example, is carefully selected. In general, it is neither old nor tender. Cut it into three or four kilograms, float it in boiling water, remove the fishy smell, make the marinade first, cook it on the fire for five to six hours, and simmer overnight after stopping the fire to make it taste complete. The key to making spiced donkey meat is the seasoning. The ingredients of the ancestral secret recipe are the sauce pot seasoning of the donkey meat and the small donkey meat. This seasoning can not only cook spiced donkey meat, but also chicken, duck, beef and pork. It is named grass lily and spice. People can cook a variety of delicious cured meats at home with this spice.
Let's talk about the preparation of spiced donkey meat.
First lick the donkey's hind legs 10 kg, wash them, cut into 5 pieces and soak them in water. For about two hours, change the water, wash and control the water. Then put the pot on high heat, add 12 liters of water, bring to a boil, add 1.5 grams of sodium nitrate, add donkey meat, bring to a boil again, cook on high heat for about an hour, then cook for an hour on low heat.
Wash and break two kilograms of pork bones, put them in a pot with a clean broiler, add 10 liters of water and bring to a boil over high heat. After about four hours, when the broth is milky white, remove the pork bones and chicken, remove the bone residue and impurities, put the broth in a clean pot, and add 100 grams of green onions, 40 grams of garlic, 100 grams of star anise, and 10 grams of pepper. Twenty-five grams of cinnamon, two grams of fennel, cloves, cinnamon, etc. are divided into two yarn bags. When the white soup is boiling, put 300 grams of spices, bags, donkey meat and salt together. When the foam boils again, do not remove it. After 30 minutes, cook over low heat until the donkey meat is crispy and rotten. Remove to cool. Family, have you learned, welcome to pay attention.
