1, first of all, prepare the appropriate amount of donkey meat, put it into a large bowl, add a little water, and then use chopsticks to mix in one direction, so that the meat and water are completely integrated together, add a little wine to get out of the fishy meat, and then add a little soy sauce, oyster sauce, pepper, and then mix in one direction, to the meat mixture to beat vigorously, stirring and marinating for 20 minutes.

2, next we cut a little chopped green onion and ginger inside the meat, and then add the right amount of cooked oil, salt, chicken essence, again in one direction and mix well, the meat is ready.

3, start and flour, prepare 1 catty of flour in the basin, add 3 grams of salt, with 300 grams of boiling water and noodles, mixing while pouring, stirring with chopsticks into flocculent, and so on, not hot, and then get down to knead into a smooth dough.

4. After kneading the dough, put it directly on the board and roll it into long strips, cut it into even-sized dosages, sprinkle some dry flour on top to prevent it from sticking, then knead the dosages, press them flat, roll them into dumpling skins, cover them with the donkey meat filling that we've adjusted, and wrap them into dumplings with the same technique that you usually do with dumplings, and then keep them ready for use after they've been wrapped up.

5, start steaming dumplings, in the steam curtain on the brush a little oil or put on the cage cloth, the dumplings we wrapped put in, water boiling on the pot after the steam, steam for about 25 minutes.