1. Specific methods and materials for braised spicy dog meat: 200g dog meat, 2g ginger, 5g garlic, 5g onion 1 small handful, 5g garlic sprout, 2g red pepper 10g, 2g dried pepper, 2g star anise, cinnamon 1 block, 2g pepper and pixian bean.

Second, the practice of braised spicy dog meat:

1. Add ginger slices to the dog meat in advance and stew it in a pressure cooker. It takes SAIC 20 ~ 25 minutes. This SAIC on my map is terrible in 30 minutes. Whether to blanch depends on the meat quality.

2. Cut the cooked dog meat into pieces, slice the ginger, mince the garlic, cut the onion into small pieces, cut the garlic seedlings into sections, cut two bright red peppers, cut a few dried peppers, wash and drain the octagonal cinnamon, and chop the Pixian bean paste.

3. Heat pepper, cinnamon, star anise and dried Chili until the color of dried Chili turns deep red. Turn off the torch and take the spices. Then stir-fry ginger, garlic and onion with this oil. When the fragrance comes out, add bean paste, stir-fry in red oil and stir-fry the dog meat evenly. After fully coloring, put a bottle to half a bottle of yellow wine (according to the amount of dog meat), add fresh red pepper strips and continue to stir fry, and then release (about two to three times as much as yellow wine)

Third, cooking skills.

You must do a good job of removing fishy smell, or it will taste bad if it smells like a dog.