Source: Zhongshan Agricultural Information Network (1) Ingredients standards. Ingredients: 15 kilograms of donkey meat. Excipients: 450 grams of salt, 5 grams of Amomum villosum, 10 grams of meat emulsion, 5 grams of Crude Grass, 10 grams of dried tangerine peel, 10 grams of cinnamon, 10 grams of cloves, 5 grams of grass, 5 grams of lotus root, 10 grams of broad wood, white peony 20 grams, 20 grams of mountain osmanthus, 5 grams of grass fruit, 10 grams of galangal, 10 grams of cinnamon, anise 10 grams, 10 grams of Schisandra, the above 16 kinds of spices (Chinese medicine) mixed, according to every 15 kilograms of meat required formula Chinese medicine 50 grams (1 pay), divided into 5 white gauze bags, can cook 5 times.
(2) Processing methods.
Raw Material Finishing: Select qualified fresh donkey meat, according to the meat parts, cut into 1 to 2 kilograms of meat pieces along the meat. Then put it in the tank and soak it in clean water for about 12 hours. Discharge the contaminated blood in the meat and rinse it with clean water.
Precooking: Put the soaked and washed pieces of meat into the pot and boil. Put 35 grams of pepper, anise 25 grams, 35 grams of fennel, and 200 to 300 grams of salt. Add water just slightly. Warming quickly, stir and boil. When boiled, old donkey meat is cooked for 3 to 4 hours, and donkey meat is for about 1 hour, until eight matures. In the middle of every half hour or so, turn it with an iron fork, and keep slicking off. After cooking, remove it with iron fork, brush it with Ma Lingen, brush the residue and blood foam attached to the meat, and let it cool in the pan.
Boiled: Use ear casserole with two layers of sand mash. Put the pot at the end of the pot, put the Chinese medicine gauze bag into the bottom of the pot, put the cooked donkey pieces around it, and the meat with thick and unfamiliar meat is placed on the lower layer, and the tender and tender meat is placed on the upper layer. Pour the old soup (cooked pork soup), fill it with water, and put the remaining salt in the pre-cooked food. Then put the upper sand cake and press the small blue stone. After boiled, boil and boil, add soup once every 20 minutes, and occasionally skim the floating foam and slick on the soup. Cooking time, depending on the season and the tenderness of the meat, is usually 4 to 5 hours.
After boiled and matured, let it sit for a while in summer and remove it with hot soup. In the winter, it should be removed by cold soup, and a small amount of soup can be taken. The yield is about 55% to 60%.
(3) product features. It is ruddy in color, bright and shiny, fat is not greasy, lean meat is not firewood, spicy and delicious.
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