If you want to make a dry pot, there is no crispy skin. The dog meat in the dry pot must be in sauce, but when the sauce sticks to it, you still need to make a crispy skin. How to make it? Is it possible that you want to make it? It is not impossible to stew the dog meat, fry it in water, and then dry it in a dry pan, but this cannot be done considering the craftsmanship and taste. Unless it's not dry pot, but snacks, similar to Lingnan beef offal. Give me an example and a picture, and I'll make the recipe for you.