Accessories: Chinese cabbage 100g, auricularia auricula (processed) 30g, raw egg 75g.

Seasoning: 20g shallot, ginger 10g, rice wine 10g, cassava starch (lentil) 10g, 3g salt, 2g chicken essence, 5g white pepper 1g, and 5g sesame oil.

Features of donkey meat meatballs: donkey meat meatballs are delicious and soft, Chinese cabbage and black fungus are crispy and delicious, and meatballs in Tang Fang are delicious. How to make donkey meat balls;

1. Wash and mash ginger and garlic, add rice wine and appropriate amount of water to get juice, namely onion Jiang Shui; Chopped white meat; Chop donkey meat into fine mud, add onion and Jiang Shui, stir in one direction, then add minced white meat, raw eggs, dried starch, salt, chicken essence and white pepper.

2. Cut the cold salad into two pieces and simmer it with black fungus in boiling water.

3. Add white soup to the spoon, put donkey meat stuffing into meatballs with a diameter of 2 cm, cook with warm fire, add vegetables and black fungus to boil, add seasoning and pour sesame oil.

Donkey meat is a kind of meat food with good taste and high nutritional content. Eating donkey meat regularly can not only reduce cholesterol in blood vessels, but also absorb less and less acidic substances in meat food than other meat foods, which can prevent your body from becoming sour. Maintaining an alkaline constitution is conducive to stronger weight loss and blood lipid reduction, which has many benefits to the human body.