Le'an-Style Braised Donkey Meat
A famous Guangrao dish made with fresh donkey meat and braised in a century-old broth seasoned with more than 20 natural spices.
Ingredients
fresh donkey meat (wash with clean water to remove blood)
50 kg
star anise (place in a cloth bag)
100 g
Sichuan peppercorns (place in a cloth bag)
100 g
nutmeg (place in a cloth bag)
50 g
cloves (place in a cloth bag)
50 g
cassia bark (place in a cloth bag)
30 g
galangal (place in a cloth bag)
25 g
angelica root (place in a cloth bag)
30 g
black cardamom (place in a cloth bag)
50 g
white cardamom (place in a cloth bag)
20 g
fennel seeds (place in a cloth bag)
30 g
cinnamon bark (place in a cloth bag)
20 g
amomum fruit (place in a cloth bag)
50 g
sodium nitrate (use 0.1%)
50 g
prepared stock
50 kg
salt
2 kg
water
30 kg
Instructions
1
Step 1
Put the prepared stock and water in a pot. Place the star anise, Sichuan peppercorns, nutmeg, cloves, cassia bark, galangal, angelica root, black cardamom, white cardamom, fennel seeds, cinnamon bark, and amomum fruit in a cloth bag, tie it securely, and add it to the pot.
2
Step 2
Wash the donkey meat under clean water until all blood is removed, then place it in the pot. Put an iron rack on top to weigh the meat down. Bring to a boil over high heat, then cook over medium heat for 3 hours.
3
Step 3
Add the salt while the meat is cooking. Put the sodium nitrate in an iron ladle and heat it over medium heat until melted, then pour it into the pot. Simmer for 8–10 hours. Remove the meat, let it cool, slice it, and arrange it on a plate.
