The traditional method is as follows:

Ingredients: 8 kilograms of male dog (10 servings)

Seasoning: 15 grams each of amomum villosum, dog gall, and ginger slices, old 30 grams each of ginger and onion root, 10 grams each of coriander, dog meat scent (wild mint leaves), and white wine, 20 grams of garlic cloves, 12 grams of refined salt, 8 grams of MSG, 6 grams of pepper, spice bag (tangerine peel, kaempferol, wild wood scent, 5 grams each of asparagus root, 6 grams each of cumin, star anise, and grass fruit, 3 grams each of white peppercorns and ginger flowers, 4 grams of cocoa kernel, 9 grams of Amomum villosum, and 20 grams of Zanthoxylum bungeanum).

Preparation:

1. Slaughter and clean the dog, boil it with hot water two to three times to remove blood stains and odor, boil it in boiling water until the skin is tight, and then use a soldering iron to burn off the fur. , wash repeatedly, and chop the whole dog into three to four large pieces.

2. Fill the pot with water, put in the dog meat, bring to a boil over high heat, remove the blood foam and pick it up, change the water and bring to a boil, add the dog meat, add ginger, green onion root, white wine, spice bags (various The spices need to be soaked for 1 hour in advance and washed before use), add salt and bring to a boil.

3. Drop the dog gall into the pot, then simmer over low heat for 3 hours.

4. Put a casserole on the fire, add the original dog meat soup and bring to a boil (the original soup must be filtered with gauze), add ginger slices, garlic slices, dog meat aroma (wild mint), coriander, amomum villosum, and pepper , MSG, and refined salt for seasoning, cut the dog meat into 3 to 4 cm square slices, scald the hot dog meat, and dip it in water to eat.

Key points:

1. When choosing dog meat, the quality of the meat is determined by color. Folks have "one yellow, two black, three flowers and four white", and yellow dog is the best.

2. Gall has the effect of removing fishy smell from clear soup, so it is a must-have seasoning for cooking dogs.

3. When cooking dog meat, it must be cooked in one go. Do not remove the heat in the middle, otherwise the skin will not be cooked easily.

Special dipping water for Huajiang Dog Meat Hot Pot

Preparation: 5 grams each of burnt chili noodles, dog meat aroma (wild mint), 3 grams each of crispy soybeans and sand ginger powder, 8 crispy peanuts grams, 2 grams each of minced ginger, chopped green onion, minced garlic, and star anise powder, 5 grams each of cumin powder, pepper powder, and white cooked sesame powder, 1 gram each of angelica powder, and Amomum villosum powder, mix well, and add hot dog oil when eating (The method is the same as lard) Blanch until fragrant, ladle in the original dog meat soup and serve. This dipping sauce is spicy, delicious and has a special taste. It is specially used for dipping Huajiang dog meat.