1. Burn all the fluff on the dog skin, put it in cold water, scrape it clean, cut it into small pieces, put it in a pot and blanch it with cold water, take it out, wash it with clear water and drain it.

2. Marinate the dog meat with white wine, salt and monosodium glutamate for a while, cut the green garlic into long sections, and wash the cinnamon and fennel with water.

3. After the pot is hot, add lard, heat it to 80%, stir-fry the dog meat for three to five minutes, then add appropriate amount of yellow wine, hot sauce, white sugar, soy sauce and salt to continue stir-fry, and after the water is dry, add onion, ginger slices, dried peppers, cinnamon, fennel, angelica and water.

4. Cover the pot and bring to a boil, simmer for about 2 hours, remove the spices, and then pour into a hot pot to continue cooking for about 10 minutes.