Cantonese cuisine, the cuisine of dog meat pot, is characterized by soft and rotten meat and strong foreign flavor. Ingredients: dog meat, garlic paste, bean paste, sesame paste, fermented bean curd, ginger, garlic sprout, peanut oil, cooking wine, two soups, salt, brown sugar, soy sauce, dried tangerine peel, chrysanthemum, lettuce and peanut oil. Method: Chop the dog meat into small pieces with bones, stir-fry in a hot pot until water does not overflow, heat the wok to drain oil, add garlic paste, bean paste, sesame sauce, fermented bean curd, peeled ginger slices, garlic sprouts and dog meat, stir-fry with peanut oil for five minutes, then add cooking wine, two soups, salt, yellow sugar, soy sauce and dried tangerine peel to boil, and then pour into a casserole to stew. Other practices of dog meat: Braised dog meat is a Korean dish with light color, soft and rotten meat and mixed taste. Raw materials: cooked dog meat 250g, egg 100g, starch 75g, flour 25g, sesame oil 500g (actual consumption 75g), sugar 75g, rice vinegar 15g, cooking wine 5g, onion 25g, ginger 15g, dog bone soup/kloc-0. The production process is 1. Peel the cooked dog meat slices, cut them into small domino slices, beat the eggs into a bowl, add starch, flour, refined salt and appropriate amount of water, and stir well. 2. Put the wok on fire, add red juice, dog bone soup and dog meat pieces, put tomatoes around the meat pieces, add monosodium glutamate, cooking wine, white sugar, salt noodles and Chili oil, simmer with low fire after boiling, thicken the juice with water starch, pour in a little sesame oil, turn it over a few times, take out the pan and put it in a bowl. Ingredients for hot and sour dog meat: fresh dog meat 1500g, coriander 200g, pickles 200g, five dried red peppers, 50g winter bamboo shoots, 50g Shaoxing wine, small red pepper 15g, refined salt 5g, green garlic 50g, soy sauce 25g, monosodium glutamate 1.5g, vinegar/. Practice: 1. Boneless dog meat, soaked in warm water, scraped clean, boiled in a cold water pot, fished out, washed twice with clear water, put in a casserole, add 25g chopped green onion, ginger, cinnamon, dried red pepper, Shaoxing wine and clear water, cook until 50% rotten, and cut into strips 5cm long and 2cm wide. Chop pickles, winter bamboo shoots and small red pepper, cut green garlic into sections and wash coriander. 2. Put the wok on a big fire, add 50g of cooked oil, and when it is 80% hot, the human dog meat will explode, spray Shao wine, add soy sauce, refined salt and original soup, bring to a boil, pour into a casserole, simmer with low fire until it is crisp and rotten, collect the juice, and plate. 3. Add cooked lard to the wok, heat it to 80%, add winter bamboo shoots, pickles and red peppers, stir fry a few times, pour the original soup of dog meat to boil, add monosodium glutamate and green garlic, thicken it with wet starch, pour sesame oil and vinegar on the dog meat, and put coriander around. Ingredients for hot and sour dog meat: fresh dog meat 1500g, coriander 200g, pickles 200g, five dried red peppers, 50g winter bamboo shoots, 50g Shaoxing wine, small red pepper 15g, refined salt 5g, green garlic 50g, soy sauce 25g, monosodium glutamate 1.5g, vinegar/. Practice: 1. Boneless dog meat, soaked in warm water, scraped clean, boiled in a cold water pot, fished out, washed twice with clear water, put in a casserole, add 25g chopped green onion, ginger, cinnamon, dried red pepper, Shaoxing wine and clear water, cook until 50% rotten, and cut into strips 5cm long and 2cm wide. Chop pickles, winter bamboo shoots and small red pepper, cut green garlic into sections and wash coriander. 2. Put the wok on a big fire, add 50g of cooked oil, and when it is 80% hot, the human dog meat will explode, spray Shao wine, add soy sauce, refined salt and original soup, bring to a boil, pour into a casserole, simmer with low fire until it is crisp and rotten, collect the juice, and plate. 3. Add cooked lard to the wok, heat it to 80%, add winter bamboo shoots, pickles and red peppers, stir fry a few times, pour the original soup of dog meat to boil, add monosodium glutamate and green garlic, thicken it with wet starch, pour sesame oil and vinegar on the dog meat, and put coriander around. Stewed dog meat in casserole is golden red in color, fragrant, thick and mellow in juice, crisp and mellow. Ingredients: 500g of dog hind leg meat, Bichi (snail fragrance)100g, white sugar log, white wine log, dried tangerine peel log, galangal log, 6g of star anise, log of Amomum tsaoko, 2g of pepper, 20g of refined salt, 20g of vegetable oil120g, 20g of soy sauce, and soup/kloc-0. Production method: L, cut the dog meat into 4cm cubes, rinse it twice with clear water, control the moisture, wash the Bichi, and pick the tender tips. 2. Heat the wok, add vegetable oil, heat it to 70%, add Tsaoko, star anise, pepper, sugar, salt, dried tangerine peel, ginger and soy sauce, stir-fry the dog meat for 20 minutes, add soup, boil it and pour it into the casserole. Put the casserole on fire, add the white wine twice, and simmer for about 1 hour. When the soup thickens, add mint. Note: 1. Remove blood stains from dog meat with clear water, and then rinse it clean. After cooking, the smell is greatly reduced and the meat is fragrant. 2. Stew the dog meat in a casserole, boil it on a big fire, and stew it slowly on a small fire, with the dog meat crisp and rotten. 3. After Bichi (snail fragrance) is put in, you can iron it. If it is cooked, the fragrance will be gone. Stewed dog meat with accessories: cooked accessories 6g, ginger 0.50g, dog meat 150g, and proper amount of seasoning. Production method: stir-fry garlic and peanut oil in a wok, add pieces of dog meat until the skin turns yellow, add appropriate amount of water, boil with strong fire, let people simmer the slices of aconite and ginger, then simmer with slow fire until the dog meat is cooked and season. Usage: Take with meals. Function: warming the middle and dispelling cold. It is used for the weak with cold limbs, frostbite, frequent urination, dizziness and anemia. Finally, we should pay attention to eating dog meat. People with non-deficiency cold diseases should avoid eating dog meat. Dog meat is a hot food and should not be eaten too much at a time. Anyone suffering from cough, cold, fever, diarrhea, yin deficiency and excessive fire is not suitable for eating. Second, avoid eating half-baked dog meat. Eating undercooked dog meat, Trichinella spiralis bred in dog meat will infect human body. Three don't eat mad dog meat. The saliva of mad dog contains rabies virus. As long as the human skin is damaged during the operation, it may be infected with the virus. Therefore, mad dog meat should be resolutely avoided.