First, the standard ingredients 1, Ingredients: 15 kilograms of donkey meat. 2. Excipients: 450 grams of salt, 5 grams of Amomum villosum, 10 grams of meat emulsion, 5 grams of Crude Grass, 10 grams of dried tangerine peel, 10 grams of cinnamon, 10 grams of cloves, 5 grams of grass, 5 grams of lotus root, 10 grams of broad wood , 20 grams of white peony, 20 grams of green osmanthus, 5 grams of grass, 10 grams of galangal, 10 grams of cinnamon, 10 grams of anise, 10 grams of Schisandra, mix the above 16 kinds of spices (traditional Chinese medicine), according to every 15 kilograms of meat Formula 50 grams of traditional Chinese medicine (ie, 1 tablet) are packaged in 5 white gauze bags and can be boiled 5 times. Second, the processing method 1, the raw material finishing: the use of fresh qualified donkey meat, according to the meat parts, cut along the meat were cut into 1 ~ 2 kg weight of meat. Then put it in the tank and soak it in clean water for about 12 hours. Discharge the contaminated blood in the meat and rinse it with clean water. 2, precooked: soaked and washed meat into the pot boiled, put 35 grams of pepper, anise 25 grams, 35 grams of cumin, salt 200 to 300 grams, add water slightly too meat noodles. Warming quickly, stir and boil. When boiled, old donkey meat is cooked for 3 to 4 hours, and donkey meat is for about 1 hour, until eight matures. In the middle of every half hour or so, turn it with an iron fork, and keep slicking off. After cooking, remove it with iron fork, brush it with Ma Lingen, brush the residue and blood foam attached to the meat, and let it cool in the pan. 3, boiled: with ear casserole, which has two layers of sand pots. Put the pot at the end of the pot, put the Chinese medicine gauze bag into the bottom of the pot, put the cooked donkey pieces around it, and the meat with thick and unfamiliar meat is placed on the lower layer, and the tender and tender meat is placed on the upper layer. Pour the old soup (cooked pork soup), fill it with water, and put the remaining salt in the pre-cooked food. Then put the upper sand cake and press the small blue stone. After boiled, boil and boil, add soup once every 20 minutes, and occasionally skim the floating foam and slick on the soup. Cooking time, depending on the season and the tenderness of the meat, is usually 4 to 5 hours. After boiled and matured, let it sit for a while in summer and remove it with hot soup. In the winter, it should be removed by cold soup, and a small amount of soup can be taken. The yield is about 55% to 60%. Third, the product features ruddy flesh, bright shiny, fat is not greasy, lean meat is not firewood, spicy and delicious.
Goji Berry ( [Goji" means [happy") , also called wolfberry, has been used for thousands of years by herbalists in China to protect the liver, help eyesight, boost immune function, improve circulation, and promote longevity and overall well being. It has only recently gained popularity in the west, it has become so polar, in fact, the Time Magazine recently named the Goji berry as [super-fruit" of the year. A big reason why Goji berries have quickly become a favorite nutritional supplement is that its impressive list of ingredients. The Goji berry, also called the wolfberry, is a bright purplish red or purple red berry that comes from a shrub that is native to China. In Asia, goji berries have been eaten for generation in the hope of living longer.
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