Special dip recipe:

500g burnt chili powder, 50g cumin powder, 20g star anise powder, 10g Angelica dahurica powder, 10g ground sand nut powder, 50g peppercorn powder, 50g white cooked sesame seed powder, 80g crunchy peanuts, 30g crunchy soybeans, 30g powdered sand ginger, 500g dog meat incense (wild mint), 200g ginger, 200g garlic, 200g green onion. grams of chopped green onion, 200 grams of minced garlic.

Production:

The burnt chili noodles, crispy soybeans, crispy peanuts, dog meat, ginger and other raw materials and powder mixing evenly, when served, rushed into the hot dog oil (the same practice as the lard) scalding, scooped into the dog meat broth into the original. This dipping sauce is spicy and delicious, with a special flavor, and is a special dipping sauce for Huajiang dog meat.

Methods of making burnt chili noodles:

There are three ways to make vegetarian chili peppers, also known as burnt chili peppers.

1. After burning the fire, put the dried chili peppers until all of them are not over the ash, and when it cools down, blow out the ash. Put the dried chili peppers in your hand and rub them into the ground.

2. dry chili on the iron stove, baked crispy, in the bamboo segment at a hole, roasted dry chili into the hole inserted into the thick chopsticks, the dry chili into the end can be crushed. This made of vegetarian chili slightly bamboo flavor, unique flavor.

3. dried chili pepper in a large pot of fried to crispy, the middle of the oil can not be oil, need to dry fry, take out, with a stone bowl spring crushed into the end. When large quantities can be crushed with a pulverizer.