Spiced Braised Donkey Meat

Spiced Braised Donkey Meat

　　Ingredients for Spiced Braised Donkey Meat:

Main ingredient: 5000g donkey meat.

Seasonings:

10g Sichuan peppercorns, 2g nutmeg, 20g red yeast rice, 10g hawthorn, 5g cinnamon, 50g rock sugar, 5g angelica, 5g cardamom, 20g ginger, 300g soy sauce, 100g cooking wine, 5g star anise, 30g salt, 30g green onions.

Features of Spiced Braised Donkey Meat: The meat has a rich reddish-brown color, is tender and soft, with a savory and salty flavor, aromatic and rich, suitable for both wine and meals.

How to make Spiced Braised Donkey Meat:

1. Wash the donkey meat thoroughly with clean water, then soak for 5 hours;

2. Place the soup pot on the stove, pour in water and bring to a boil, blanch the soaked donkey meat briefly, then rinse in cold water;

3. Place the pot on the stove, add rock sugar and stir-fry until golden-red, then add water, soy sauce, salt, and cooking wine, bring to a boil, and skim off any foam;

4. Then add water boiled with red yeast rice and slices of hawthorn;

5. Place Sichuan peppercorns, nutmeg, cardamom, cinnamon, angelica, and star anise in a spice bag, tie securely, and put them in the pot;

6. Also add green onion segments and ginger slices, bring to a boil, and cook for about 3 minutes;

7. Then add the donkey meat, bring to a rapid boil, skim off the foam, then simmer over medium heat for 3.5 hours until tender and falling apart;

8. Remove, let cool, then slice and serve on a plate.

Tips for making Spiced Braised Donkey Meat:

1. The donkey meat must be soaked for about 5 hours to draw out the blood;

2. When frying the sugar, control the heat well; too high will cause burning and a bitter taste, too low will leave the sugar colorless as if not fried;

3. When frying the red yeast rice, ensure the water becomes very red before use; you may boil it multiple times;

4. When braising the donkey meat, because it takes a long time, monitor the heat and frequently turn the meat to avoid sticking. If the liquid dries up, add some boiling water, but never cold water, as it will make the meat hard to cook;

5. If the donkey meat is tougher, longer cooking time is needed to achieve tenderness, ideally around 5 hours.