The required materials are 600 grams of cured dog meat, 100 grams of refined vegetable oil, 7 grams of chili oil, 8 grams of dried red pepper shreds, 10 grams of shredded ginger, 10 grams of garlic slices, 7 grams of cooking wine, and 5 grams of balsamic vinegar. grams, 2 grams of sugar, 1 gram of MSG, 5 grams of chopped green onion, 2 grams of five-spice powder, 2 grams of Sichuan peppercorns, 5 grams of sesame oil, and 25 grams of stock.

1. Wash the wax dog meat, add water (why do you need to wash it? It is to remove part of the salt), put it in a casserole, and cook over medium heat for about 1 hour. At this time, the wax dog meat becomes soft and rotten.

2. Take out the wax dog meat and cut it into 3 cm square pieces.

3. Prepare a wok, turn on high heat, add washed vegetable oil, and stir-fry until 50% hot.

4. At this time, you can add shredded ginger, Sichuan peppercorns, and chili peppers, and stir-fry over high heat for 3 minutes.

5. Add the dog meat, a little cooking wine and balsamic vinegar, add two spoons of sugar, then add shredded dried peppers and garlic slices, turn to high heat and stir-fry until fragrant.

6. Finally add the stock, MSG, five-spice powder, and chili oil, turn to low heat and continue to simmer for about 1 minute, then the whole pot is ready. Sprinkle chopped green onion on top, pour sesame oil, and cook over low heat. Just a table.