The practice of stewing donkey meat, how to do it well, the common practice of stewing donkey meat.

Donkey meat: 1 kg

Seasoning: salt: appropriate amount; Soy sauce: 4 tablespoons; Onion:1; Ginger: 5 slices; Garlic: 5 petals; Zanthoxylum bungeanum: 20 capsules; Star anise: 5; Dried peppers: 5; Cooking wine: 1 tablespoon; Yellow sauce: 4 tablespoons; White sugar: 5g; Water: the right amount.

Steps for stewing donkey meat:

1. Chop the donkey meat into large pieces, put it in the pot, inject clean water without meat, and skim off the floating foam after the fire is boiled.

2. Add all seasonings and stir well. After the fire boils again, turn to low heat, cover and stew for about 2 hours.

The content of unsaturated fatty acids in donkey meat, especially linoleic acid and linolenic acid with high biological value, is much higher than that in pork and beef. "Dragon meat in the sky and donkey meat on the ground" is the highest praise for donkey meat.

Many places in western Shandong, southeastern Shandong, northern Anhui, western Anhui, northwestern Henan, southeastern Shanxi, northwestern Shanxi, northwestern Shaanxi, Henan, Hebei and other places have formed unique traditional foods and local famous foods. Such as Qingzhou Fuhe Donkey, Feidong Shitang Xunzi Donkey, Junan Laodifang Donkey, Ermiaoju Village Donkey, Gaotang Laowangzhai Donkey, Hejian Donkey Biscuit, Guangrao Donkey, Baoding Caohe Donkey, Caoji Donkey, Mizhi Donkey, Shangdang Bacon Donkey, Luoyang Donkey Broth, Jiaozuo Soup Donkey, Baodian Donkey and so on.

From the point of view of nutrition and food science, donkey meat tastes better and has higher nutrition than beef and pork. The amino acid composition of donkey meat is very comprehensive, and the contents of 8 essential amino acids and 10 non-essential amino acids are very rich. Tryptophan is an important substance to identify whether protein in meat is comprehensive or not, and it is also an important index to evaluate meat quality. The amino acid content of donkey meat is 300~3 14mg/ 100g, which is much higher than that of pork (270mg/ 100g) and beef (2 19mg/ 100g), so the quality of donkey meat is better than that of pork and beef.

The contents of lysine and methionine in donkey meat are1481~1825mg/100g and 270~490mg/ 100g respectively, which are similar to pork and beef.

The freshness of meat mainly depends on the amount of amino acids that affect the umami taste. The content of glutamic acid in donkey meat is higher than that in Tianmen radon. The total amount of two umami amino acids in donkey meat is higher than that in beef. Judging from the ratio of umami amino acids to total amino acids, donkey meat is 27.33%, beef is about 25.34%, and pork is between 24% and 26%. This is also an important reason why people call donkey meat delicious.

The content of unsaturated fatty acids in donkey meat, especially linoleic acid and linolenic acid with high biological value, is much higher than that in pork and beef.

Except for a few saturated fatty acids, most of the higher fatty acids in donkey meat are unsaturated fatty acids, accounting for 77.2% of the total higher fatty acids, while the proportion of unsaturated fatty acids in beef and pork is much lower than this figure. Beef 53.5%, pork 62.6%. The essential fatty acids in donkey meat are only linoleic acid, linolenic acid and arachidonic acid. Among the higher fatty acids in donkey meat, linoleic acid and linolenic acid account for 26.9%, as high as 30.6% in lean donkey meat, 13.8% in lean pork and 5.7% in beef, which is quite different.