Preparation materials: 700g dog meat, salt, soy sauce, onion, ginger, star anise, pepper, cinnamon, cooking wine, blended oil, ribs sauce, 2 fragrant leaves, 1 tsaoko, and 5 fresh dates.

Wash the dog meat first and soak it in clear water with pepper and cooking wine for 20 minutes.

Second, take out the control water and put it into the pot for cold water blanching.

Third, wash the floating foam with flowing water.

4. Put the dried tangerine peel, fragrant leaves, tsaoko, cinnamon star anise and mutton into a pressure cooker and press for 25 minutes. ?

It's time to pick up the mutton.

Sixth, keep the original mutton soup.

7. Heat the wok with oil, add onion, ginger and ribs sauce, and stir fry.

Eight, put the mutton into the pot, add sugar and soy sauce and stir well.

Nine, put the small red pepper and red dates into the pot, add the mutton soup, and simmer on low heat until the soup is thick.