First, the main ingredient: donkey meat 50 kilograms.

Accessories: 100 grams of cloves, anise 250 grams, 150 grams of pepper, 250 grams of cardamom, 250 grams of dried tangerine peel, grass 100 grams, 350 grams of galangal, cinnamon 150 grams, 100 grams of licorice, hawthorn 200 grams, 2 kg of salt.

Second, the processing method 1 pickled: the donkey will be ticked off bones, tendons, membranes, and cut into pieces of about 1 kilogram of meat for marinating. The use of storm salt in the summer, namely 50 kg of donkey meat, 5 kg of salt, 150 grams of hot salt, 250 grams of cooking wine, the meat material is rubbed evenly, placed in the bacon pond or cylinder, 1 turn every 1 hour, pickled The system is ready for 3 days. Spring, autumn and winter are mainly used for slow salting, with 2 kg of salt for every 50 kg of donkey meat, 100 grams of fire salt, and 250 grams of cooking wine. The meat is marinated for 5 to 7 days and the meat is turned once a day. 2 boiled: the marinated donkey meat soaked in clean water for 1 hour, wash, remove and drain on the board to remove water. Then, put the donkey meat and accessories into the old soup pot, boil for 2 hours after the fire, and then use low heat for 8 to 10 hours. The pan is the finished product.

YT-HAT606

YT-HAT606

YT-HAT606

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