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Spiced donkey processing
Spiced donkey is a distinctive and flavorful dish that originates from Zhoukou, a city in Henan Province, China. Known for its rich taste and unique blend of spices, this traditional delicacy has been cherished by locals for generations. The preparation involves a careful selection of ingredients and a time-honored method that ensures the meat is both tender and deeply infused with flavor.
**Ingredients**
To make this dish, you'll need 50 kilograms of donkey meat as the main component. Alongside it, the following seasonings are used to create the signature spice mix: 100 grams of cloves, 250 grams of star anise, 150 grams of black pepper, 250 grams of soybean meal, 250 grams of dried tangerine peel, 100 grams of angelica root, 350 grams of galangal, 150 grams of cinnamon, 100 grams of licorice, 200 grams of cornus, and 2 kilograms of salt. Each ingredient plays a vital role in enhancing the overall aroma and taste of the final product.
**Preparation Method**
**Marination**
Before cooking, the donkey meat is first deboned, and any tendons or membranes are removed. It is then cut into pieces weighing approximately 1 kilogram each. For marination, the process varies depending on the season. In summer, a "storm salting" technique is used: 50 kilograms of meat is mixed with 5 kilograms of salt, 150 grams of hot salt, and 250 grams of cooking wine. The mixture is thoroughly rubbed and placed in a container, where it is turned every other day for about three days.
In spring, autumn, and winter, a slower salting method is preferred. Here, 2 kilograms of salt, 100 grams of fire salt, and 250 grams of cooking wine are used for every 50 kilograms of meat. The marination lasts between five to seven days, with the meat being turned once daily to ensure even seasoning.
**Boiling**
After marination, the meat is soaked in clean water for one hour to remove excess salt. It is then washed, drained, and placed into a large pot with the selected spices. The pot is brought to a boil over high heat, and then reduced to a low simmer for 8 to 10 hours. This slow-cooking process allows the flavors to fully develop, resulting in a tender and aromatic dish that is both hearty and delicious.
Spiced donkey is not just a meal—it's a cultural experience that reflects the traditions and culinary artistry of Zhoukou. Whether enjoyed at home or in a local restaurant, it offers a deep connection to the region’s heritage and a taste that lingers long after the last bite.