Walnut kernel, oil, vermicelli, shallot, leek, pepper, aniseed, fragrant leaves, cinnamon, fresh ginger, refined salt, soy sauce, sesame oil, thirteen spices, white flour baking powder and yeast powder.

Production method:

(1) Soak vermicelli in a soft pot, add minced onion and ginger, donkey oil and salt, and stir-fry with soy sauce until it tastes good.

② Pour vermicelli on the chopping board, add chopped donkey meat, sprinkle with pepper, aniseed powder, fragrant leaves, cinnamon powder, leek powder and chopped green onion, and mix well to make stuffing.

③ Mix flour, baking powder and yeast powder evenly. Mix dough with water (hot in winter, warm in spring and autumn, cool in summer). Knead it into long strips and roll out some flour. Roll them into bags one by one and put the stuffing in. Put in a steamer and steam with boiling water for 20 minutes.