Only donkey meat is famous in Hejian. Everything else comes from this. Unlike donkey meat in other places, Hejian donkey meat is best cut with skin. The practice is as follows:

Raw materials:

500g donkey meat with skin.

Seasoning:

Rosemary 1g, ginger onion 25g, anise pepper 5g, cardamom 1g, chicken soup 2kg.

1. Donkey meat is soaked in clear water 12 hours to extract blood water, the whole piece is soaked in boiling water for 5 minutes, and then the water is removed.

2. Add seasoning to the pot, bring it to a boil with high fire, add donkey meat and simmer for 2 hours, put it in a flat plate, put it in storage and refrigerate, and change the knife shape as needed.

3. Serve with sauces (such as mashed garlic and spicy sauce) as needed.

It's simple. Food has its own characteristics.