First, stew

Put water in the pot, heat it until it is warm, add dog meat and bring it to a boil. After a while, turn off the fire, take out the dog meat, pour out the water, brush the pot, add water again, add dog meat, add ginger slices, onion slices and two hawthorn fruits, and simmer with slow fire after the fire is boiled.

Second, food.

Stew until chopsticks can be tied, turn off the fire, suffocate for a while, and take out. Remove the meat (leave the bones to stew), let it cool, eat it now and tear it now, and eat the skin while it is hot (it will harden when it is cold).

Mixing method: Shred meat or Peaches, onion, a small amount of coriander stalks, Chili oil, salt (less) and monosodium glutamate, and mix well.

Soup: put coriander powder, onion, salt and monosodium glutamate into the bowl, pour boiling soup, and add Chili and Chili oil when eating.

note:

Dog broth rots easily. Leave it overnight and cook it first.

Cai Ming dog meat pot

Its cuisine is Cantonese.

The special meat is soft and rotten, and the special fragrance is very strong.

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 paste, fermented bean curd, peeled ginger slices, garlic sprouts and dog meat, stir-fry in 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 for 90 minutes.