Spiced flesh of a donkey(wu xiang lv rou )

Method of Spiced Donkey Meat:

Raw materials for making Spiced Donkey Meat:

Donkey meat 350 grams; tangerine peel 2 grams; Caogou 2 grams; Xiangye 1 grams; cinnamon 2 grams; Daliao 2 grams; Clove 1 grams

Seasoning for Spiced Donkey Meat:

1 tbsp soy sauce (30g); 2 tbsp refined salt (6g); appropriate amount of rock sugar; 1 / 2 tbsp monosodium glutamate (1.5g)

Processing steps of Spiced Donkey Meat:

1. Wash donkey meat and set aside; wash and drain spices;

2. Add water, salt, monosodium glutamate, soy sauce and rock sugar to the soup pot. After boiling, the soup will be made into soy sauce soup. Then add tangerine peel, tsaokuo and other spices and cook for about 30 minutes;

3. Put the donkey meat into the sauce soup and cook it, then take it out, slice it and eat it directly, or stir fry it with fresh pepper.

Characteristics of Spiced Donkey Meat:

The color is ruddy and the meat is fresh and tender.

Attention should be paid to when making spiced donkey meat

Don't put too much spice in the sauce soup, otherwise it's easy to grab the flavor of donkey meat.

Spiced flesh of a donkey

Spiced Donkey Meat is a famous traditional dish, a classic dish of Shandong cuisine, and also one of the signature dishes of rongzhifang. It is characterized by ruddy color, tender meat, mellow taste, rotten taste, long aftertaste, oil but not greasy.

"Dragon meat in the sky, donkey meat on the ground" is the highest praise for donkey meat. Western Shandong, southeastern Shandong, Northern Anhui, Western Anhui, Northwestern Henan, southeastern Shanxi, Northwestern Shanxi, Northern Shaanxi, Gansu and Hebei have formed unique traditional local famous food. For example, Hejian donkey, Guangrao donkey, Baoding donkey, Caoji donkey, shangdangla donkey, Gaotang donkey, etc., especially Baodian donkey in Baodian town of Ningjin, Shandong Province.

brief introduction

Spiced Donkey Meat is a famous traditional dish, a classic dish of Shandong cuisine, and also one of the signature dishes of rongzhifang. It is characterized by ruddy color, tender meat, mellow taste, rotten taste, long aftertaste, oil but not greasy.

"Dragon meat in the sky, donkey meat on the ground" is the highest praise for donkey meat. Western Shandong, southeastern Shandong, Northern Anhui, Western Anhui, Northwestern Henan, southeastern Shanxi, Northwestern Shanxi, Northern Shaanxi, Gansu and Hebei have formed unique traditional local famous food. For example, Hejian donkey meat, Guangrao donkey meat, Caoji donkey meat, shangdangla donkey meat, Gaotang donkey meat, etc., especially Baodian donkey meat in Baodian town of Ningjin, Shandong Province.

Production method

Ingredients: 350 grams of donkey meat, 2 grams of tangerine peel, 2 grams of grass fruit, 1 gram of fragrant leaves, 2 grams of cinnamon, 2 grams of large ingredients, 1 gram of clove, 1 tbsp of soy sauce, 2 tbsp of refined salt, an appropriate amount of rock sugar, 1 / 2 tbsp of monosodium glutamate.

Steps:

1. Wash donkey meat and set aside;

2. Wash and drain the spices;

3. Add water, salt, monosodium glutamate, soy sauce and rock sugar to the soup pot, and then boil it to make soy sauce soup, then add tangerine peel, tsaokuo and other spices, and cook for about 30 minutes;

4. Put the donkey meat into the sauce soup, cook it and take it out. It can be sliced and eaten directly, or stir fried with fresh pepper.

nutritive value

Modern science has proved that the protein content of donkey meat is higher than that of pigs, cattle and sheep, ranging from 20% to 25%; the content and proportion of amino acids are more suitable for the needs of human body, with high digestion and absorption rate; the fat content is lower, less than 1% of body weight, so donkey meat is an ideal meat with high protein and low fat; the fat melting point is lower, which is easy to be digested and absorbed by human body, with high utilization rate; the fat content in donkey meat is high In addition to protein and fat, there are also nitrogen-containing extracts, which can not only enhance appetite, but also increase the flavor and taste of meat; carbohydrates are mainly glycogen, generally less than 1%, but also contain a small amount of glucose and maltose; the total amount of inorganic salts and trace elements is about 1%, mainly including sulfur, potassium, phosphorus, sodium, chlorine, magnesium, sodium, calcium, iron, zinc, etc The contents of potassium, phosphorus, sulfur and sodium are more. Donkey meat is suitable for all people, especially for the weak.

According to the compendium of Materia Medica, donkey meat is warm in nature. It has the functions of Tonifying Qi and blood, tonifying essence and Yang, nourishing yin and kidney, and benefiting lung. It has a unique effect on stopping trouble, calming nerves and clearing brain. Donkey hide gelatin products with extraordinary efficacy are made from donkey skin. They have good blood and Qi tonifying effects and have more special effects on women's skin care.

Regional characteristics

Baodian donkey meat

Baodian donkey meat, also known as Baodian Spiced Donkey Meat, is one of the classic dishes of Shandong cuisine. Its origin is nanxinzhuang in Baodian Town, Ningjin, Dezhou, Shandong Province. It was first created by Li Changrong, Li Changshan and Li Changchun in the Kangxi period of the Qing Dynasty. It has become a tribute in the Jiaqing period. It has become famous more than 200 years ago and has been included in the dictionary of Chinese local famous food. Generally, cold food is the first choice, and it is often the best food for wine and banquet. There is a saying that "Sir, steamed stuffed bun and big willow noodles should eat donkey meat in Shangbao shop". It is characterized by delicate meat, thin but not firewood, rotten but not scattered, fragrance overflowing. Baodian donkey meat is not only delicious, often eat donkey meat, but also conducive to Shujin Huoluo, open acupoints. As a result, Baodian donkey meat has become a necessary food for local martial arts practitioners, and it has been spread to all directions with the help of the local artists.

It is said that during the Jiaqing period of the Qing Dynasty, there was an important post road from Leling, Shandong Province to Wuqiao, Hebei Province via Ningjin. There were many postmen coming and going, and Baodian was an important post station on this post road. The postmen in the past would put down their mail and stop to have a rest when they passed by Baodian. In Baodian's tavern, they would serve a pot of old wine and plates of pig and sheep scraps to warm up and relieve their fatigue. As time goes by, the postmen are tired of the monotonous dishes in Baodian tavern, but Baodian people can only make pig and sheep scraps and so on. They can't do anything else to keep these frequent customers. That winter, hard and smooth ground beetles formed on the ground. At that time, the Li mountaineering brothers raised a donkey, and they all relied on it to work in the field. They were the family's baby pimples. Unexpectedly, the donkey broke its leg when walking on the slippery ground. After a long period of treatment, it became a useless donkey. Li mountaineering brothers heart a horizontal, will kill the donkey, stewed a pot of delicious donkey meat. When the owner of the hotel learned about it, he bought it from Li Shanshan brothers and asked the postmen to taste it. After the postman ate it, he said it was delicious. Since then, the local people no longer regard donkey as animal husbandry, and gradually become a delicacy. Li mountaineering brothers also changed their careers and began to slaughter donkeys to make cooked meat, which has been handed down from generation to generation.

However, it is the local Wulin heroes who make Baodian donkey meat famous. In the local area, it has been said since ancient times that "there are crafty people in Ningjin and Wuqiao counties". The "crafty people" here is not a rogue, but a scornful term given by the feudal government for martial arts practitioners, which means that there are many people practicing martial arts and juggling in Ningjin and Wuqiao counties. Among them, a descendant of Li mountaineering is a famous martial arts expert, known as "Nanquan Li". It is said that "Nanquan Li" has a martial arts school in Baodian with hundreds of disciples. At that time, a man in Cangzhou, Hebei Province, who called himself "the king of northern feet", was not satisfied and came to fight. They agreed not to fight but to perform Kung Fu. So they came to a poplar forest with many visitors. The "king of North feet" stood up and kicked off a poplar tree with a thick bowl. They all cheered. Then, nanquanwang walked up to a small tree and pushed his fists slowly towards it. There was no movement in the tree. A few steps behind the tree, another poplar tree, which was bigger than the one kicked by beijiaowang, was broken. Seeing this, the "northern foot king" felt guilty that his skill was inferior. Later, people in the Wulin asked why the "Nanquan king" had such a great skill. The "Nanquan king" said that it all benefited from Baodian donkey meat. Baodian donkey meat was not only delicious, but also good for relaxing muscles and activating collaterals and opening up seven acupoints and eight veins. From then on, Ningjin wandered around and practiced martial arts. In order to strengthen their muscles and bones, they often ate donkey meat. Together with Baodian donkey meat, they brought this saying to all directions.

Nanjing Spiced Donkey Meat

Nanjing Spiced Donkey Meat is delicious, fragrant but not greasy, rotten but not scattered. It was famous far and near. According to the old man, at that time, some of the donkey meat sellers were Hawking along the street, some set up a stall at the corner, hung a wind lamp, picked a curtain, and wrote four big words: "Spiced Donkey Meat". There is a square cloth in front of the stall, with a large square glass cover on it, in which there are large and small pieces of donkey meat. The meat is dark yellow and reddish. When the customers choose the meat, the stall owner will help you to cut it very thin and sprinkle it with the five spice powder of yellow antler. At the end of the Qing Dynasty, donkey burden was everywhere in the streets of Nanjing, which gradually decreased after the victory of the Anti Japanese war. It is said that the Japanese aggressors plundered donkeys in Nanjing and transported arms. Until the 1940s and 1950s, there were still some stalls of Spiced Donkey Meat, which were rarely seen in the 21st century.

In the old days, there were bursts of "Spiced Donkey Meat" on the streets of Nanjing, which are still sung by people. The folk ballad "traditional Nanjing snacks" has been handed down: "Spiced Donkey Meat with dried brine" is still lingering in Nanjing People's hearts. Shi Sanyou, a modern scholar, wrote about the feelings of Nanjing donkey, which revealed the inexplicable melancholy. The years are merciless, and the dead are like husband!

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Chinese PinYin : Wu Xiang Lv Rou