Donkey meat should be old soup (boiled for many years), with secret seasoning and stewed in a large pot. The donkey meat selected is a small donkey meat from the wild or a fatter donkey meat with better meat quality. The soup of the old donkey is fragrant, but the meat is not tender. The stewing process also has higher requirements. First of all, it is necessary to ensure the quality of stewing. Stewed donkey meat can't cut corners, for example, nitrate must be put in an appropriate amount. If it is excessive, it will be harmful to human health and affect the taste of meat. Secondly, it is necessary to master the cooking temperature. Sometimes, you feel that the donkey meat you eat is not easy to chew, and it is easy to plug your teeth. This is related to the cooking temperature of the donkey meat. No matter whether your teeth are good or not, it is occasional to plug your teeth. Therefore, we must ensure sufficient stewing time, but the time should not be too long. Finally, salty and light is suitable. If the flavor of boiled donkey meat is too light, it will affect the fragrance of donkey meat. Too salty affects our taste.

The best place to eat donkey meat should be chosen according to everyone's tastes and hobbies. Generally speaking, ribs are more popular. When caught in fire, put less fat donkey meat, which is more fragrant.

There are strict requirements for the production of fire. First, mix noodles. The dough mixing determines the taste of the finished product. Water can't be too much or too little. Too much water is too soft and too little water is hard. Secondly, the preparation. A preparation is a flour preparation. An important aspect of making noodles is to use oil. Be sure to use donkey oil. If you use vegetable oil or other oils, they are not authentic traditional flavor. Third, set fire to it. "Burning fire" refers to the process of making fire. Because the prepared flour paste is put into a flat-bottomed pot (refers to a pan), and then the flour paste is pressed with a special wooden mold to make it shape, and then it is pressed again after a while. This is an indispensable process, so it is called "striking fire". This process requires that the work should not be too urgent. Nowadays, in order to cope with a large number of customers, some big stores often use more oil at the bottom of the pot, quick fire production, and even oven production, which greatly discounts the fire made. Finally, the fork is on fire. For the fire that is about to be cooked, when it is about 85% cooked, that is, when only the edge is white, it is the time when it needs to be fired. Put this kind of fire on a fork of a system, put it in a stove and barbecue it evenly, so that the finished product will burn more drums, crisper and more fragrant, including the yellow color at the edges. To achieve these, it is a superior fire. Also, you can add green pepper according to your personal taste when you catch fire, so that people who don't eat less meat don't feel greasy. After the clip, you can pour some soup, which will make it more fragrant.