Donkey meat is a characteristic traditional food in Changzhi City, Shanxi Province. It is made with donkey meat and various spices. As early as the end of the Ming Dynasty and the beginning of the Qing Dynasty, it has been well-known in southern Jinnan, and is exported to Beijing, Tianjin, Nanjing and other north and south cities. Donkey meat and local cold powder and crispy fire are called the "Three Treasures" of Changzhi.
To live a long life, eat donkey meat,
Be healthy and drink donkey soup!
Donkey meat is soft and delicate in taste,
Tenderer than beef and fragrant than lamb.
Rich in amino acids and delicious, extremely nutritious,
Therefore, there is a saying that "the dragon meat in the sky, the donkey meat in the ground"!
Donkey meat
One of the Three Treasures of Changzhi Lu'an Province
Originated in the early Tang Dynasty, famous in the Qing Dynasty,
It has a deep historical relationship with the royal family.
Legend has it that Empress Dowager Cixi, who was born in Lu'an Province (one of the legendary birthplaces), was alone in this mouth!
"Can be at ease, the main cure of sorrow and unhappiness" of the donkey meat.
Donkey meat tastes sweet and cool,
It has the effect of nourishing qi and nourishing blood, nourishing yin and aphrodisiac!
Especially suitable for the elderly and children, weak strain, insufficient qi and blood and upset,
To avoid nutrient loss caused by high-temperature processing.
Specially add tangerine peel, cinnamon, white root and other 20 aftertaste Chinese herbs,
Make luyi donkey meat more nutritious!
Gray donkey donkey up the mountain, gray donkey donkey down,
Changzhi is located in the hinterland of the Shangdang in the "Ridge of the Taihang World"!
The tradition of raising donkeys has been around for a long time,
Natural pollution-free grass,
It provides the green donkey with all kinds of nutrients needed for growth and development!
The green donkey is tall, well-proportioned and beautiful,
It is an excellent local variety in our country!
Lu'an Province's donkey meat is selected with fresh green donkey meat with fat and lean,
The meat of the donkey made is seductive in color, firm and tender,
Not only is it delicious to accompany the meal and drink,
It has the effect of healing and nourishing diseases!
Donkey meat eats fragrant,
It's a painstaking chore to make.
Steep for 12 hours, boil for 4 hours, simmer for 12 hours...
Boil over high heat, simmer slowly over low heat,
The old soup penetrates along the texture of the donkey meat,
It can be said: can withstand loneliness to keep the delicious!
Compared with traditional wax system,
Luyi donkey meat is heavier than "marinated" and lighter than "sun-dried".
The resulting donkey meat,
Bright color, tender flesh, thin and not woody.
Because of its exclusive secret formula,
The taste is the only one!
Changzhi donkey meat can be sliced under wine,
Braised for cooking, chopped to make soup.
It can also be eaten together in a crispy fire or a thrown cake,
Typical "noodle and vegetable combination" style Jin-style delicious!
Fresh donkey meat 250 kg, salt 1.5 kg, sand kernel 165 g, cardamom 165 g, cloves 165 g, Bibu 85 g, grass fruit 85 g, cinnamon 85 g, galangal 85 g, peppercorns 325 g, bai zhi 85 g, tangerine peel 85 g, grass pom 85 g, large ingredients 325 g, fennel 325 g, cinnamon 85 g, sandalwood 85 g, hawthorn 85 g, schisandra 85 g, cantonal wood incense 85 g, red percussion 85 g, nutmeg 85 g.
1. The raw material for making bacon is the fresh meat of donkeys. When cutting meat, the meat should be divided into front elbows, back elbows, forearms, posterior piers, yuanbao bones, ribs, tendons, waist balls, belly skin, etc. according to the parts, and cut the meat of each part into 1 to 2 kg of meat pieces along the meat slit, and soak them in water for 12 hours.
2. Wash and put it in a 90 °C water pot, add seasoning (add 35 grams of peppercorns per 15 kg of raw meat, 35 grams of large ingredients, 35 grams of fennel, 300 grams of salt), and cook for 3 to 4 hours.
3. After leaving the pot to cool, put the meat into the casserole pot containing the old soup according to the parts, press the small stones, simmer for 12 hours (in between the soup) to get out of the pot.