Spiced sauce donkey meat

Making material of donkey meat with spiced sauce: main ingredient: 5000g donkey meat. Seasoning: 10 grams of pepper, 2 grams of nutmeg, 20 grams of red yeast, 10 grams of hawthorn, 5 grams of cinnamon, 50 grams of crystal sugar, 5 grams of angelica dahurica, 5 grams of tsaoko, 20 grams of ginger, 300 grams of soy sauce, 100 grams of cooking wine, 5 grams of star anise, 30 grams of salt and 30 grams of green onion. Features of donkey meat with spiced sauce: This meat is red in color, soft and rotten, salty and delicious, full of fragrance, and suitable for wine and rice. The practice of donkey meat with spiced sauce: 1. Wash the donkey meat with clear water and soak it for 5 hours; 2. Put the soup pot on the fire, inject water to boil, add the soaked donkey meat, and then put it in cold water to cool it; 3, put the pot on fire, add rock sugar and stir-fry until golden red, add water, soy sauce, refined salt and cooking wine to boil, and beat off the floating foam; 4. Add water boiled with red rice and hawthorn slices; 5. Put pepper, cardamom, Amomum Tsaoko, Cinnamomum cassia, Angelica dahurica and aniseed into gauze bags, tie their mouths and put them into the pot; 6. Add onion and ginger slices, boil and cook for about 3 minutes; 7. Put the donkey meat in again, then boil it with strong fire, skim off the floating foam, and stew it for 3.5 hours with medium fire until it is crisp and rotten; 8. Then take it out and let it cool, then change the knife and slice it and put it on a plate. Tips for making donkey meat with spiced sauce: 1. The donkey meat must be soaked for about 5 hours, and it is appropriate to soak in bleeding water; 2, when frying sugar color, we must master the heat, the fire is easy to paste, there is a bitter sugar taste, and the small sugar has no color, just like not frying; 3. When red kojic rice is fried, it must be cooked until the water is very red, and it can be cooked several times; 4. When stewing donkey meat, it takes a long time, so be optimistic about the heat and turn the donkey meat frequently to avoid burning the pot. If the juice is dry, you can add some boiling water, but never cold water, otherwise the meat will be difficult to cook; 5. If the donkey meat is old, if it is crispy and rotten, the cooking time needs to be extended, preferably 5 hours.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)