Compared with donkey meat, horse meat and mule meat are not only much cheaper, but also have a great difference in nutritional value. In this regard, experts remind consumers that if they suspect that donkey meat is fake, they can be identified from the aspects of color and taste.
From the color point of view, the slaughtered donkey meat is fresh and ruddy, elastic, the muscle part is dark brown, dull is the inferior donkey meat, such as the color is too bright may be artificially added synthetic pigment or colorant nitrite dyeing, do not buy. From the taste point of view, the real donkey meat is very delicate, the entrance is melted, do not put other spices are also full of flavor, and because the donkey skin tastes good, the real donkey meat shop often uses donkey meat with skin, while the horse and mule meat eat rough taste, poor taste, and sour taste, a taste can be identified. Ingredients: The raw materials for donkey meat in five-spice sauce are generally selected from donkey ribs and tendon meat.
The identification of the freshness of the meat, first of all, looks at the appearance, the surface and incision of the meat are reddish and shiny. Then touched by hand, the surface of the fresh donkey meat is slightly moistened and the outer membrane is not sticky to the hand. The texture of fresh donkey meat is tight, soft and elastic, and it will recover immediately when pressed with your fingers. Finally, smell the fresh donkey meat without ammonia, sour and putrid smell. After the meat is selected, the knife can be changed.
Change the knife: it is to cut the raw meat, in order to ensure that each piece of finished sauce donkey meat has a uniform taste and uniform color, according to the shape of the whole piece of meat, it is evenly divided into about 1 kg of meat pieces.
Cleaning: Donkey meat goes through two steps: washing and soaking. First, wash away the dirt from the meat pieces. Immediately after washing, the meat pieces are placed into the soaking pool and soaked for about 24 hours.
Pickling: Generally 50 kg of donkey meat, you need to add 1 kg of salt, 50 g of green onion, 50 g of ginger, 30 g of star anise, 30 g of peppercorns, and finally pour in an appropriate amount of rice wine. Stir the donkey meat pieces and spices well, marinate at room temperature 5 to 10 ° C, marinate for 24 hours.
Cooking: cooking is the most important link in making five-spice sauce donkey meat, cook 50 kg of donkey meat, the ratio of spices is 500 grams of soy sauce,
500 grams of yellow sauce, 200 grams of dark soy sauce, 1 kg of iodized salt, 50 grams of green onion, 50 grams of garlic, 30 grams of peppercorns, 50 grams of ginger cubes, 30 grams of star anise, 20 grams of cinnamon, cumin, cloves, mountain chestnut, nutmeg, grass fruit, tangerine peel, white root. Put a variety of spices into a clean and hygienic gauze bag to make a material package, cooking including blanching and sauce making two links, the blanching billet first in the iron pot to add the right amount of water, boil on high heat, put the marinated meat into the pot, cover the pot lid, cook on high heat for 20 minutes, the meat pieces reach 7 ~ 8 mature, the meat pieces are fished out, before the sauce is made, the pot is added to the condiment package and various ingredients, in order to prevent the pot, first put the donkey stick bone to the bottom of the pot, and then put the donkey meat yard neatly, cover the pot lid, and press the lid with a heavy object on the lid.
For hygiene, the object pressed on the pot lid should be cleaned first, and then wrapped in gauze, this is done in order to make the donkey meat all soaked in the sauce, and then add the old soup, to the pot lid prevails, cook on high heat for 20 minutes, and then switch to low heat to cook, the cooking time should be determined according to the age of the donkey: the meat of the 4 to 5 year old donkey needs to be cooked for about 5 hours, and the meat of the 7 to 8 year old donkey should be cooked for about 6 hours.
After the donkey meat sauce is prepared, the recumbent tank is carried out. The donkey meat made in the sauce is fished out and put into a clean bucket, poured into the original soup and soaked for 12 hours. The donkey meat behind the tank is not easy to deteriorate and tastes good.