Devil meat

Devil Meat Devil meat is donkey meat. First, clean raw donkey meat is put into a tank filled with soup stock, and after a month or two, seasoning (tangerine peel, cinnamon, Amomum villosum, cardamom, fennel, pepper, onion, ginger, etc.) is added. Together with the soup stock, put it in a pot and cook it with slow fire. After the pot is boiled, add flying nitrate (the solid nitrate in the nitrate solution after being refined by artillery can remove dirt and scale, accelerate ripening and promote decay). After soaking for more than ten hours, take out a piece of meat with bones from the pot at will, shake it gently, and the bone and meat are separated, which is cooked, and then you can take it out of the pot. After taking out the pot, put it in the old soup and soak it for a month or two, then you can eat it. Cooked devil meat is purplish red, with bright luster and rich flavor. During the reign of Guangxu and Xuantong in Qing Dynasty, local officials often used devil meat to give gifts to their superiors and even to pay tribute to the emperor, which became a famous dish in the palace and enjoyed a good reputation in the ruling and opposition parties. Now it is also a delicious food.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)