Fengxiang cured donkey meat [Shaanxi Fengxiang specialty]

What is Fengxiang cured donkey meat? Authentic Shaanxi Fengxiang specialty: Fengxiang cured donkey meat

Content summary:Do you want to know what Fengxiang cured donkey meat is? This article is a detailed introduction to the Shaanxi Fengxiang specialty - Fengxiang La Donkey Meat. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Fengxiang La Donkey Meat. The full text takes about 3 minutes to read, mainly including the basic introduction of Fengxiang La Donkey Meat and its nutritional value? What are the product characteristics of Fengxiang cured donkey meat? The production method of Fengxiang cured donkey meat, etc

Basic Introduction to Fengxiang Lark Meat

Fengxiang Lark Meat is a traditional famous dish of the Han ethnic group in Fengxiang, Shaanxi Province. Donkey meat has the functions of nourishing qi and blood, benefiting the organs, etc. It is a good dietary supplement for those who have suffered from long-term fatigue, early recovery from chronic diseases, deficiency of qi and blood, short and weak qi, and loss of appetite. Therefore, there is a folk saying 'Dragon meat in the sky, donkey meat on the ground'. Guanzhong in Shaanxi Province is famous for producing the nationally renowned "Guanzhong Donkey". Fengxiang cured donkey meat is made from refined donkey leg meat. It has a rosy color, a fine texture, a crispy and delicious taste, and all five flavors are excellent. It never gets tired of a hundred foods. Since the Xianfeng period of the Qing Dynasty, it has been popular in various places

What is the nutritional value of Fengxiang cured donkey meat

Method for making Fengxiang cured donkey meat

This is a specialty of Fengxiang. Created during the Qing and Xian dynasties. The wax making process is as follows: first, the retired donkey is slaughtered, its hooves are removed, its four legs and tendons are selected, it is soaked in blood water, hung and dried in floating water, then cut into pieces and put into a vat, layered with nitrate, pressed on a giant stone, and taken out by the moon. During the day, it is hung in the sun to dry and squeezed at night. After removing the water, it is boiled in pine wood water and five spice seasoning. After removing it, it is soaked in donkey oil and original soup over high heat, and only blanched and soaked multiple times until it is removed to a certain extent