Donkey meat roasted
Overview
In the last century, I stayed in Beijing for a long time due to work. I especially like the old Beijing donkey meat roasted. I think the smell is very fragrant. I don’t know what seasoning it comes from. After making the food myself, I learned that the special aroma comes from cumin and Sichuan peppercorns. It seems hard to buy donkey meat here. I brought a piece of it from my sister's house. I haven't been willing to eat it, so I wanted to make donkey meat on fire. I read a lot of videos and information, and the opinions are different. But there is an authentic way of making the meat filling with cumin and peppercorns. I tried making it once, and it really tastes and feels like that. It's crispy on the outside and soft on the inside, with a strong fresh aroma. I brought it to a friend to eat, and they said it tasted just like that.
Tags
Ingredients
Steps
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Divide the flour into two halves, mix half with warm water to make the dough softer, and let it ferment naturally
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Spread half of it with oil and flour
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Donkey meat soaked in cold water will bleed
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Roast cumin and peppercorns in a pan over low heat
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Crushed
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Beat eggs
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Minced donkey meat
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Add oil, salt, half a whole egg liquid, soy sauce, green onion, ginger, cooking wine, chopped fennel and peppercorns and mix well
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Add baking soda to the fermented dough and knead it evenly. Cut it in half and it should not stick. Let it rest for 10 minutes
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Roll the water dough into a cake and wrap it in the oil dough
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Use a rolling pin to squeeze
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Roll evenly
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Fold both sides in half, then roll evenly, repeat twice
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Then roll it evenly into a roll
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Cut into pieces
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Take a dough, roll it into a cake and wrap it with donkey meat filling
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Wrap all the ingredients, press them flat, put them on a baking tray, preheat the oven to 170 degrees, brush the surface with egg wash, sprinkle with some coconut paste and bake for 20 minutes
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Out of the oven.
