The ingredients of dog sausage are: 300g of dog sausage, 0/00g of tofu/kloc, 250g of fresh Flammulina velutipes, frozen Chinese cabbage and soaked vermicelli, 0/00g of duck blood clot/kloc, and 0/25g of dog brain/kloc. Seasoning: Korean hot sauce 25g, salt, sugar, Jiang Mo 10g, monosodium glutamate, chopped green onion 10g, dog broth 250g, pepper 50g, sea pepper 40g, Chili oil 100g and peanut oil 40g. Output: 1. Cook the dog intestines and soak them in the original juice 15 minutes. Cut the dog intestines into rectangular strips with a thickness of 0.2 cm. 2. Add 20 grams of peanut oil to the pot and heat it to 50% heat until the chopped green onion and ginger are fragrant. Stir-fry in Korean hot sauce for 0.5 minutes, then add 20 grams of peanut oil, add tofu, fresh Flammulina velutipes, frozen cabbage, dog intestines, dog vermicelli, duck blood, dog broth, white sugar and salt, and cook for 3 minutes until it tastes delicious. After adding monosodium glutamate to taste, remove the raw materials. 3. Add Chili oil to the pot and heat it to 70% heat. Add pepper and sea pepper, stir-fry for 1 min, and pour the fragrance on the dog's tongue. Features: spicy and delicious. . 1. Cook the dog intestines, soak them in the original juice 15 minutes, and cut the dog intestines into rectangular pieces with a thickness of 0.2 cm.

2. Add 20 grams of peanut oil to the pot and heat it to 50% heat until the chopped green onion and ginger are fragrant. Stir-fry in Korean hot sauce for 0.5 minutes, then add 20 grams of peanut oil, add tofu, fresh Flammulina velutipes, frozen cabbage, dog intestines, dog vermicelli, duck blood, dog broth, white sugar and salt, and cook for 3 minutes until it tastes delicious. After adding monosodium glutamate to taste, remove the raw materials.

3. Add Chili oil to the pot and heat it to 70% heat. Add pepper and sea pepper, stir-fry for 1 min, and pour the fragrance on the dog's tongue.