Puppy: 1

Cooked lard:100g

Starch:100g

Broth: 750g

Soy sauce: 25g

Cooking wine:100g

Onion: 50g

Garlic cloves: 50g

Pepper: 25 grams

Fresh ginger: 25g

Sesame oil: 25g.

Pepper: 5g

Salt:10g

Monosodium glutamate: 3g

Pepper: 10g

Production method:

1. Choke the puppies aged 30-40 days with cold water, put them in a basin, blanch them with boiling water, remove the internal organs from the lower wall of the stomach, and rinse them in a clear water basin.

2. Set the pot on fire, add water to boil, spread out the dog meat, blanch it in the boiling water pot, smear white soy sauce and fork it on the iron fork. Make a fire with charcoal, and when it disappears, turn the iron fork over the fire until it turns golden yellow for use.

3. Put the pot on the fire, add cooked lard to heat it, add pepper, stir-fry until fragrant, then take out pepper granules, add various seasonings, broth and roast dog meat, cover the pot and stew for about 30 minutes, add starch and stir-fry twice, put it in a big plate, scratch the skin and eat hard. Note: When the fire is boiling, it will be crispy with small fire, about 1 hour, and the flavor is the same.