Practice:

Take a puppy that has just been born for 1 to 15 days, weighs about one and a half kilos, and has not been opened yet, slaughter it, gut it and roll it into a ball. Then choose a medium-sized fresh pork belly, wash it clean, cut a small mouth at one end, put the puppy into the pork belly, and then add five pieces of old ginger, a little salt and rice wine. Then, wrap the cut pork belly with a small rope, put the whole pork belly into a clay pot, cover it tightly, put it in a pot, cover the pot tightly, and stew it for 1 hour with a slow fire. When opening the banquet, put the earthenware bowl on the table, uncover the cover, and immediately burst out with a strong fragrance. Guests taste it while it is hot. It is thick but not greasy, fragrant but not dry. It used to be called "Kirin reborn", which is one of the rare dishes in Hakka area, especially Changting.