Boiled donkey broth

1. Wash donkey bones and donkey meat with cold water and soak them for 5 hours to remove blood from them.

2. Break the donkey bones and cut the donkey meat into large pieces for later use.

3. Put the donkey bones and donkey meat into the soup pot, inject enough cold water and bring to a boil.

4. abandon the soup, go to the donkey bones, and wash the blood in cold water.

5. Re-inject cold water into the soup pot, and add donkey bones, donkey meat, onion segments and ginger slices to boil.

6. Put all spices into gauze bags, tie them tightly with cotton thread, and then put the gauze bags filled with spices into the soup.

7. Keep the soup boiling with high fire, cover and cook for 2 hours.

8. Turn to low heat and continue to simmer for 5 hours.

Make a steamed bun

1. Dissolve 1g dry yeast with a spoonful of warm water of about 30 degrees.

2. Take 50g flour, add yeast water, and stir evenly to form bread crumbs.

3. Add appropriate amount of warm water, knead into smooth dough, cover with plastic wrap, and ferment at room temperature for 2 hours.

4. Put the remaining flour into the basin, while stirring, add a proper amount of cold water and knead it into a hard dough.

5. Cover the kneaded dough with plastic wrap and let it stand for 30 minutes.

6. Knead the unfermented dough and the fermented dough into a hard and smooth dough.

7. Push the dough forward repeatedly with the palm root on the chopping board until it is tough and smooth.

8. Divide the dough into 5 portions and 5 small portions.

9. Roll five small doses into cakes with a diameter of10cm.

10. Heat the cake tray with high fire, put in the cake and bake on each side 1 min.

1 1. Turn to medium heat and bake for another 2 minutes on each side until slightly brown.

12. Finally, turn the heat down and bake the steamed bread for 2 minutes on each side until it is 7% cooked.

Make donkey meat and bread pieces in soup

1. Soak in cold water for 30 minutes until foaming.

2. The fungus is pedicled and torn into small flowers.

3. Daylily removes old roots.

4. Wash green garlic and coriander separately, cut coriander into sections, and chop garlic leaves for later use.

5. Break the steamed bread into small particles the size of a small fingertip for use.

6. Put 1 bowl of mutton soup and the same amount of water into the pot to boil.

7. Add the chopped steamed bread and day lily and cook for 2 minutes.

8. Add fungus and vermicelli and cook for 2 minutes.

9. Finally, add salt and white pepper to the bowl and put the cut mutton into the bowl.

10. Sprinkle chopped green garlic and parsley before serving, and serve with Chili sauce and sugar garlic.