Ingredients: 50g of clean winter bamboo shoots, 50g of water-soaked mushrooms, 8 pieces of tender tofu, 250g of white leaves, 250g of coriander and 50g of green garlic.

Seasoning: cooked lard 150g, cooking wine 50g, refined salt 8g, monosodium glutamate 2.5g, pepper 1g, cinnamon 10g, onion 15g, ginger 15g, 6 dried peppers and chicken soup/kloc-.

[method]

1. Boning and unhairing dog meat, boiling it in a cold water pot, taking it out, washing the blood foam with clear water, putting it in a casserole, adding mashed onion ginger, cinnamon, dried pepper, cooking wine and water, and stewing it until it is 50% rotten. Keep the original soup, and remove the onion ginger, cinnamon and dried sweet pepper.

2. Cut the dog meat into strips 5 cm long and 2 cm wide. Add lard to the pot and bring to a boil. Add dog meat to make it fragrant. Add the original soup, chicken soup and refined salt. Boil it, pour it into the casserole, and simmer until the dog meat is rotten.

3. Slice the winter bamboo shoots. Cut the mushroom and change it into large pieces. Dice tofu, thickness 1.5 cm. Pick and wash the coriander. Wash the flower buds and replace them with pieces. Cut green garlic.

4. When eating, put the casserole dog meat on the fire and boil it. Add chopped winter bamboo shoots, mushrooms, tofu, monosodium glutamate and refined salt, boil and adjust the taste, add pepper and garlic, and serve with the stove. Serve with 1 Pan Bud White and Coriander respectively.