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Blood-vomiting finishing casserole stew donkey meat recipe, 5 tips, from 0 to 1 to unlock the delicious ceiling
Food, for me, is the most fascinating spice in life. Each delicacy is like a treasure full of stories, waiting for us to discover and savor. And the "donkey stew in a casserole" that I want to share with you today makes me even more dreamy and full of joy.
When I think of the rich aroma of the donkey meat stewed in the casserole, the tender and juicy donkey meat, my saliva can't stop flowing. This dish is not only a taste enjoyment, but also an emotional sustenance, and every time you taste it, you feel the warmth and satisfaction, spreading from the tip of your tongue to the bottom of your heart.
The delicacy of donkey meat stew in a casserole originated in some parts of the northern part of the continent. Donkey meat is a common ingredient in those places, and people have created this unique dish with their love of food and the wisdom of life.
It is said that one cold winter in ancient times, a merchant who was on his way was cold and hungry. He walked into a small shop, and the owner served him a pot of freshly stewed donkey meat. After the merchant finished eating, he immediately felt full of strength and successfully completed his journey. Since then, the reputation of donkey stew in casserole has spread in the local area.
There is also an interesting story about a chef who carefully cooked a casserole stew of donkey meat in order to serve a special dish to the emperor. After the emperor tasted it, he was overjoyed and praised this dish and listed it as a delicacy in the imperial diet of the court.
Donkey meat is not only delicious but also nutritious. It is rich in a variety of nutrients such as proteins, amino acids, vitamins, and minerals. Among them, the protein content is higher than that of beef and pork, while the fat content is relatively low, making it a healthy meat choice.
When cooking donkey meat stew in a casserole, it is crucial to choose fresh donkey meat. At the same time, the mastery of heat and the combination of seasonings can also greatly affect the texture and flavor of the dish.
"Donkey stew in a casserole" is a simple and straightforward name, but full of charm. The casserole can evenly transfer heat and make the donkey meat stew more flavorful; Stew, which preserves the nutrients and tenderness of donkey meat to the greatest extent. When the two are combined, the result is a delicacy that will make you want to stop.
Ingredients required
1000 grams of donkey meat, 1 green onion, 1 piece of ginger, 5 cloves of garlic, 3 star anise, 1 piece of cinnamon, 3 bay leaves, 5 dried chilies, 10 Sichuan peppercorns, 30 ml of cooking wine, 20 ml of light soy sauce, 10 ml of dark soy sauce, 10 grams of salt, 15 grams of rock sugar, appropriate amount of cooking oil, appropriate amount of water.
Cooking process
- To prepare the donkey meat: Cut 1000g of donkey meat into evenly sized pieces, soak in water for 2 hours, change the water 2-3 times, remove the blood, then drain.
- Ingredients: Cut the green onion into sections, slice the ginger, peel the garlic, wash the star anise, cinnamon, bay leaves, dried chili pepper and Sichuan pepper for later use.
- Blanching: Add an appropriate amount of water to the pot, put in the donkey meat pieces, add 10ml of cooking wine and a few slices of ginger, skim off the foam after boiling over high heat, remove the donkey meat and rinse it with hot water, drain the water.
- Stir-fry: Pour an appropriate amount of cooking oil into the pot, add green onions, ginger slices, garlic, star anise, cinnamon, bay leaves, dried chili peppers, and Sichuan peppercorns to stir-fry until fragrant, add donkey meat pieces and stir-fry evenly.
- Seasoning: Add 20ml light soy sauce, 10ml dark soy sauce, 10g salt, 15g rock sugar and continue to stir-fry to evenly color the donkey meat.
- Stew: Pour the fried donkey meat into a casserole, add an appropriate amount of water, the amount of water should not exceed the donkey meat, then add 20ml of cooking wine, bring to a boil over high heat, turn to low heat and simmer for 1.5-2 hours, until the donkey meat is soft and delicious.
- Remove from the pot: After simmering, turn on the high heat to reduce the juice, and when the soup is thick, it can be removed from the pot and put on the plate.
Cooking tips
- The donkey meat should be soaked for enough time to better remove the blood and fishy smell.
- When blanching, add cooking wine and ginger slices to further remove the smell.
- When stir-frying seasonings, use low heat to avoid scorching and affecting the taste.
- During the stewing process, stir at the right time to prevent the donkey meat from sticking to the bottom of the pot.
- Pay attention to the heat when collecting the juice at the end to avoid the soup being too thick or too thin.
Friends, donkey meat stew in a casserole is like a bonfire in winter, warming our bodies and minds; It's like a melodious melody that soothes our taste buds. Come and try this delicacy and make it a regular guest at your table to add more beauty and flavor to your life!
Dear friends, have you ever tried donkey meat stew in a casserole? Or do you have any unique tips and tricks when cooking donkey meat? Come and share it with everyone!
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