Cold donkey meat: cut the cooked donkey meat into thin slices, add coriander, dry stir-fried spicy shredded pork and other seasonings, and stir well. Fried bacon donkey meat: sliced smoked bacon donkey meat, sliced fresh garlic, sliced bamboo shoots and diced pepper. When the oil in the pot is hot, fry the bamboo shoots until they are slightly yellow. Add fresh diced Chili, garlic foam, dried Chili powder and smoked donkey meat slices. Stir-fry for one minute, add monosodium glutamate and salt, and stir-fry garlic sprouts several times. Donkey Broth: Slice the donkey meat, put it in a pot, add onion, ginger slices and a spoonful of cooking wine, stir fry constantly, then pour in boiling water, cook for 20 minutes on low heat until the soup thickens, and add a spoonful of salt, a spoonful of chicken essence and a proper amount of pepper. Finally, sprinkle some chopped green onion, coriander, drizzle some Chili oil and cut some cakes. Donkey meat with skin: Donkey meat with skin is slightly better than ordinary donkey meat in taste and nutrition. The skin of a donkey with skin can be processed into donkey skin. After a series of treatments and air drying, the obtained donkey skin has nourishing function after use. Donkey meat with skin can be made into casserole donkey meat, braised donkey meat with skin, and the taste is OK.