Gaotang Donkey Meat [Shandong Gaotang Specialty]

What is Gaotang donkey meat? Authentic Shandong Gaotang specialty: Gaotang donkey meat

Content summary:Do you want to know what Gaotang donkey meat is? This article is a detailed introduction toShandong Gaotang specialty - Gaotang donkey meat. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Gaotang donkey meat. The full text takes about 6 minutes to read, mainly including the basic introduction of Gaotang donkey meat and its nutritional value? What are the product characteristics of Gaotang donkey meat? The production method of Gaotang donkey meat, etc

Basic introduction of Gaotang donkey meat

Gaotang specialty donkey meat is a well-known traditional delicacy. Its donkey meat processing has a history of over 300 years. Because locals commonly refer to donkeys as ghosts, donkey meat is called "ghost meat". As early as the Qianlong period, it was exported to Japan and Southeast Asian countries, and also presented as a tribute to the Jin court. It can treat various diseases such as blood deficiency, yellowing, dizziness, palpitations, muscle weakness, restlessness and insomnia, internal movement of weak wind, lung dryness and cough, coughing and hemoptysis, vomiting blood and urinating blood, rectal bleeding, uterine bleeding, pregnancy and fetal leakage. There is a saying among locals that goes' no feast without donkey meat 'when entertaining guests. Famous local donkey meat processing producers include Panjia donkey meat, Laowangzhai donkey meat, Shenguang donkey meat, etc

Gaotang's "Guizi Meat" has a unique processing method, complete medicinal ingredients, and exquisite craftsmanship. Its products are sauce red in color, fragrant and delicious, fragrant but not greasy, and rotten but not scattered. It can treat various diseases such as blood deficiency, yellowing, dizziness, palpitations, muscle weakness, restlessness and insomnia, internal movement of weak wind, lung dryness and cough, coughing and hemoptysis, vomiting blood and urinating blood, rectal bleeding, uterine bleeding, pregnancy and fetal leakage

Method of making Gaotang donkey meat

When stewing donkey meat, due to the long time, it is important to watch the heat carefully and flip the donkey meat frequently to avoid burning the pot. If the sauce is dry, you can add some hot water, but never cold water, otherwise the meat will be difficult to cook until it is tender. Let's take a look at the recipe for making donkey meat:

Introduction: One of the cold dishes for making high Tang donkey meat is sauce. The main ingredient required is 3000-5000 grams of donkey meat. 50g rock sugar, 5g white atractylodes, 5g grass fruit, 20g ginger, 300g soy sauce, 100g cooking wine, 5g star anise, 30g salt, 30g scallions, 10g Sichuan peppercorns, 2g nutmeg, 20g red yeast, 10g hawthorn, and 5g cinnamon. When made, it has a fragrant aroma and can be eaten or drunk. The meat color is reddish brown, soft and tender, with a strong and tender taste

The procedure is as follows:

1 Clean the donkey meat with clean water and soak it for another 5 hours

2. Put the soup pot on the heat, pour in clean water and bring to a boil. Add the soaked donkey meat and let it soak briefly, then let it cool in cold water

3. Place the pot on high heat, add rock sugar and stir fry until golden red. Add water, soy sauce, salt, and cooking wine, bring to a boil, and remove any foam

4. Add water boiled with red yeast rice and hawthorn slices

5. Put Sichuan peppercorns, cardamom, grass fruit, cinnamon, white atractylodes, and other ingredients into a gauze bag, tie the mouth, and put them into a pot together

6. Add scallions and ginger slices, bring to a boil, and simmer for about 3 minutes

7. Add the donkey meat again, then bring it to a boil over high heat, skim off the foam, and simmer over medium heat for 3.5 hours until crispy

8. Then take it out and let it cool, then slice it with a knife and put it on a plate for consumption

When doing it, pay attention to:

1 Donkey meat must be soaked for about 5 hours to release blood

2. When stir frying sugar, it is important to control the heat. When the heat is too high, it can easily become sticky and have a bitter sugar flavor. When the heat is too low, the sugar has no color and feels like it has not been stir fried

3. When stir frying red yeast rice, it is advisable to boil it until the water is very red, and you can boil it a few more times

4. When stewing donkey meat, due to the long time, it is important to watch the heat carefully and flip 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 until tender

5. If the donkey meat is older and cooked until crispy and tender, the cooking time should be extended to 5 hours