Stewed donkey meat in thick soup(nong tang lv rou bao )

Stewing method of donkey meat in thick soup:

Raw materials for making donkey meat casserole in thick soup:

Donkey meat 300g; donkey bone 200g; scallion 2; ginger 1; large amount

Ingredients for making donkey meat stew in thick soup:

2 tsp sesame oil (6 g); 1 tsp cooking wine (30 g); 2 tsp pepper (6 g); 2 tsp refined salt (6 g); 1 tsp monosodium glutamate (3 G)

Process of donkey meat in thick soup pot:

1. Wash donkey meat and donkey bones with clean water; wash chives and knot; wash ginger and pat loose; wash coriander and cut into pieces;

2. Put the donkey meat and donkey bones into a large pot, add scallion knot, ginger and large ingredients, and cook them together. When the donkey meat is rotten, remove it and slice it;

3. When the soup is milky white, add donkey meat slices to boil, add refined salt, monosodium glutamate, pepper, cooking wine and sesame oil.

Characteristics of donkey meat stew in thick soup:

The soup is mellow and the donkey meat is fresh and tender.

Attention should be paid to when making donkey meat casserole with thick soup

Flesh of a donkey flesh of a donkey is a little Baijiu, and the donkey meat will rot faster.

Stewed donkey meat in thick soup

Material Science

Donkey meat, 300g donkey bone, 200g scallion, 2 ginger, 1 piece of garlic, 10 large ingredients, proper amount

Material Science

Sesame oil · 2 tsp cooking wine · 1 tsp pepper · 2 tsp refined salt · 1 tsp monosodium glutamate · 0.5 TSP

practice

1. Clean donkey meat and bones with clean water;

2. Wash chives and knot, wash ginger and pat loose, wash coriander and cut into pieces;

3. Saute the garlic in oil until golden yellow, put the donkey meat and bone into the big pot, add the shallot knot, ginger and seasoning, and cook the donkey meat until it is rotten. Take out the donkey meat and slice it;

4. When the soup is milky white, add donkey meat slices to boil, add refined salt, monosodium glutamate, pepper, cooking wine and sesame oil.

characteristic

The soup is mellow and the donkey meat is fresh and tender.

The chef knows everything

Flesh of a donkey flesh of a donkey is a little Baijiu, and the donkey meat will rot faster.

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Chinese PinYin : Nong Tang Lv Rou Bao