Braised donkey tail(hong shao lv wei )

Braised donkey tail

Introduction:

"Many people have eaten donkey meat, but not many people have eaten donkey tail. The donkey skin on the donkey's tail is very thick. Donkey skin is donkey hide gelatin, which is a good product for nourishing blood and beauty. But donkey skin is not easy to boil, so the stew time should be longer, at least seven hours

Production steps:

Step 1: chop the donkey's tail and wash it.

Step 2: cut scallion into sections and ginger into slices.

Step 3: heat the oil in the pan and put in the donkey's tail.

Step 4: stir fry until discolored.

Step 5: add soy sauce.

Step 6: stir fry the flavor.

Step 7: add water, meijixian, star anise, tangerine peel, cinnamon, five spice powder and sugar to stir well.

Step 8: bring the fire to a boil.

Step 9: transfer to casserole.

Step 10: cover and simmer for 7 hours, add salt to taste before leaving the pot.

Materials required:

Donkey tail: 600g

Scallion: 20g

Ginger: 10g

Star anise: 3G

Tangerine peel: 2G

Cinnamon: 2G

Wuxiangfen: 3G

Soy sauce: 15ml

Meijixian: 10ml

White granulated sugar: 10g

Salt: 5g

Water: moderate

Peanut oil: 25ml

Note: add salt at the end.

Production difficulty: Advanced

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Hong Shao Lv Wei