Dry the dog meat. Roast the dog's whole body with charcoal fire or blowtorch, and soak it in clear water for 30 minutes until the dog's skin becomes soft. You can slowly scrape off the burnt skin with a knife to make the dog skin light yellow. Scrape it clean, or it will affect the taste of the soup.

After shaving, clean it, take out the internal organs, take out the contents, clean it and soak it for later use. Cut the dog meat into dozens of pieces according to different parts, each piece is about 750-1000g, and soak it in clear water for 30 minutes.

Put water into the pot; Boil the washed and soaked dog meat in a pot, skim off the floating foam, and remove the washed impurities after blanching. Then put the dog meat and wild perilla together in the pot, add enough water, cover the pot, and cook for 3 to 4 hours on medium heat until the skin is rotten and the meat is boneless.

Remove the boiled dog meat from the basin. Wash your hands, shred the dog meat with your hands, put it in a plate, and cook the remaining dog bones in a pot. The longer it takes to cook, the whiter the soup will be, the better it will taste, and the color of the soup will be milky white.

Put all kinds of ingredients into small bowls respectively, and put a small spoon in each small bowl for diners to choose at will.

Put the dog meat soup into a hot pot, then boil it with red-hot charcoal, and add refined salt, monosodium glutamate and Shaoxing wine to taste. Bring the hot pot to the table and add the shredded dog meat. Dip your own seasoning when eating meat, and drink the soup in the pot while eating.