Braised Donkey Meat Huoshao (Crispy Flatbread Sandwich)
Crispy golden crust, tender braised donkey meat, and fresh green peppers and cilantro create a perfect bite—this Hebei street food classic is irresistible.
Ingredients
17 items- Donkey meat (shank) 500g
- All-purpose flour 300g
- Water 150ml
- Yeast 3g
- Green peppers 2
- Cilantro 3 stalks
- Star anise 2
- Cinnamon stick 1 small piece
- Sichuan peppercorns 1 tsp
- Bay leaves 2
- Light soy sauce 3 tbsp
- Dark soy sauce 1 tbsp
- Salt 1 tsp
- Sugar 1 tsp
- Ginger 3 slices
- Spring onion 2 sections
- Cooking wine 2 tbsp
Nutrition
Steps （8 steps）
Cut donkey meat into 5 cm chunks. Place in cold water with 3 ginger slices and 2 tbsp cooking wine. Bring to a boil over high heat, skim off foam, switch to medium heat, cook for 3 minutes, drain and set aside.
In another pot, add 2 liters water, spice pack (star anise, cinnamon, Sichuan peppercorns, bay leaves), light soy sauce, dark soy sauce, salt, sugar, spring onion, and ginger. Bring to a boil, add meat, reduce to low heat, cover, and braise for 70-90 minutes until a chopstick pierces the thickest part easily.
Remove braised meat, let cool, then finely chop. Seed and chop green peppers and cilantro, mix with chopped meat.
Make dough: Dissolve yeast in 150 ml warm water (35°C), let stand 5 minutes. Add flour, knead into smooth dough, cover with plastic wrap, ferment in a warm place for about 30 minutes until doubled in size.
Sprinkle board with flour, knead dough to release air, roll into a log, divide into 8 equal pieces (each about 60g), round them, cover with wrap and rest for 10 minutes.
Take one piece, knead into a log, roll into an oval sheet about 20 cm by 10 cm, roll up from one end, press into a disc, then roll into a round flatbread about 10 cm in diameter. Repeat for all.
Heat a nonstick pan over medium heat (no oil). Cook each flatbread for about 2 minutes per side until golden spots appear and it puffs up. Cut a slit along the edge to form a pocket.
Place opened huoshao in preheated oven at 180°C (350°F) and bake for 3 minutes until crispy outside. Stuff with the meat mixture and serve immediately.
Tips
For best texture, use donkey shank with some fat. Huoshao is best eaten fresh; if leftover, reheat in oven to restore crispiness.
You May Also Like
More recipes you might enjoy
Lanzhou Lamian (Lanzhou Pulled Noodles)
A signature of Northwest Chinese cuisine, Lanzhou Lamian features hand-pulled noodles with a chewy texture, served in a clear and savory beef broth topped with fragrant chili oil. Known for its 'five elements'—clear soup, white radish, red chili, green herbs, and yellow noodles—it's an iconic comfort food.
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.
Salt-Baked Chicken (Yan Ju Ji)
A Hakka classic from Guangdong, this dish uses a crust of coarse salt to slowly cook the chicken, sealing in its natural juices. The result is golden, savory skin and incredibly tender, succulent meat, infused with the delicate aroma of sand ginger and salt. A must-try for festive dinners.
Fuqi Feipian (Sichuan Beef and Tripe Slices)
A crown jewel of Sichuan cold dishes, Fuqi Feipian combines tender slices of beef and offal with a fiery and numbing chili oil sauce. Its rich texture and bold flavors make it an irresistible appetizer for any banquet.