Pot bottom recipe:

Main ingredients:

2000 grams of fat dog meat with skin, 500 grams of chicken bones.

Ingredients:

300 grams of old ginger, 200 grams of green onions, 30 grams of ginger slices, 50 grams of green onions, 20 grams of onions, 3 grams of dried Sichuan peppercorns, 2 grams of refined salt , 500 grams of cooking wine, 2 grams of five-spice powder, 1 gram of amomum villosum powder, 1 gram of pepper, 3 grams of peppercorns, 15 grams of red dates, 3 grams of wolfberry, 2 grams of chicken essence, 1 gram of monosodium glutamate, and 100 grams of dog oil.

Spice ratio and processing:

5 grams of tangerine peel, 5 grams of star anise, 4 grams of cinnamon, 3 grams of bay leaves, 10 grams of amomum villosum, and 5 grams of grass fruit. (Break the star anise and cinnamon bark into small pieces. Chop the bay leaves and tangerine peel. Break the amomum villosum and tangerine peel. Rinse the tangerine peel, star anise, cinnamon, bay leaf, amomum villosum and tangerine peel with water.)

Preparation Procedure:

1) Pre-cooking work: Put the dried chili knots and dried Sichuan peppercorns into a pot, add salad oil, and bake over low heat until crispy. After cooling, crush them with a knife to make chili peppers. Put the chili pepper into a container, pour the dog oil that has been heated to 40% oil temperature into the chili pepper, add Amomum villosum powder and mix well.

2) Flavor dish preparation: Take 5 special dishes, evenly add chili pepper, soy sauce, garlic paste, bean curd paste, monosodium glutamate, refined salt, sprinkle with minced dog meat, chopped chives, minced coriander, and puff pastry Just soybeans.