Put the cooked donkey meat into the pot, add water without meat, and cook for 20 minutes on low heat.
Knead the baked dough into long strips and divide it into 6 small pieces. Roll each small dough into a rectangular thin slice, coat it with oil and sprinkle some salt. Fold the two sides of the rectangular piece twice in the middle, then fold it in half, and fold it into a cake embryo like a quilt.
Heat the pan, pour 5ml of oil, add the cake embryo when it is warm, and bake it on low heat until both sides are golden.
Bake in oven 220 for 3 minutes and pinch off the heat.
Chop the stewed donkey meat, wash and chop the green pepper and red pepper, chop the cooked donkey meat and add two spoonfuls of boiled donkey broth. Break it at the layered place of the fire, and put the right amount of meat and pepper into the fire.
Donkey fire is a very popular traditional snack in northern China, which originated in Baoding. Widely spread in the central Hebei plain, pickled donkey meat and soup stock are added to crisp fire.
Donkey meat is stewed with fire first, then with warm fire, with nearly 20 kinds of seasonings. Cooked for a long time, cooked thoroughly, fresh and tender in color, fragrant but not firewood, fragrant but not greasy, long and soft, and palatable. According to medical records, donkey meat nourishes blood, tonifies qi and deficiency, donkey-hide gelatin nourishes yin and blood, and nourishes lungs and moistens dryness. It can be seen that donkey meat not only tastes delicious, but also has health care function. Modern medical research shows that donkey meat is a low-fat and high-protein food with high calcium, phosphorus and iron content.