1. Wash the raw donkey breast meat with clean water, cut it into one-inch square pieces, use an iron drill to poke holes in the meat, cook it thoroughly in a pot of boiling water, take it out and soak it in cold water for an hour. Make it drip with blood.

2. Cut the winter bamboo shoots into autumn leaves; wash the peppercorns and anise and wrap them in cloth; boil the ginkgo in a pot, remove the shells and cores, and cut the green onions into sections.

3. Heat the casserole, add peanut oil to heat, add onion and ginger, put donkey meat pieces and various ingredients, seasonings, and chicken broth, bring to a boil over high heat, then reduce to low heat and simmer for about two hours, until the meat is crispy When it is rotten and the soup turns brown, take out the cloth bag, sprinkle with pepper, and serve in the original pot.

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