Raw materials:

3,500 grams of dog meat.

Seasoning:

30g of yellow rice wine, 25g of perilla seed, 0/00g of coriander/kloc, 0/00g of sesame oil/kloc, 0/50g of chili oil/kloc, 25g of pepper, 200g of sesame paste, garlic (white skin) 100g, and fermented bean curd (red)1.

Exercise:

1. Take 3500 grams of dog meat, each weighing about 700 grams, soak it in clear water for 30 minutes, then take it out and drain it;

2. Put the water into a cauldron, put the washed and soaked dog meat into the cauldron to boil, skim off the floating foam, and remove the washed impurities after scalding thoroughly;

3. Put the dog meat pieces and perilla seeds into the pot together, add enough water, cover the pot, and cook for 3 to 4 hours on medium heat until the skin is rotten and the meat is deboned.

4. Take out the boiled dog meat pieces and put them in the basin, and tear the dog meat into silk by hand and put them in the plate;

5. Take 300 grams of dog bones and cook them in a pot. The longer the cooking time, the whiter the soup, the more delicious the taste, and the better the milky white of the soup;

6. Add cold boiled water to sesame sauce and fermented bean curd respectively? Open and mix well to make sesame paste and fermented milk;

7. Put sesame sauce, fermented milk and pickled spices such as chives, Chili oil, coriander powder, garlic paste, shredded onion, balsamic vinegar, sesame oil, refined salt, monosodium glutamate and pepper into small bowls for selection;

8. Put the soup of boiled dog meat into a hot pot, then boil it with red-hot charcoal, and add refined salt, monosodium glutamate and yellow wine to taste;

9. Bring the hot pot to the table and add shredded dog meat;

10, dip in the seasoning prepared by yourself when eating meat, and drink the soup in the pot while eating.