Spicy dog ??meat sauce ingredients: 700 grams of cooked dog fat (fat from thighs and other parts of cooked dog meat), 100 grams of cooked dog intestines, 100 grams of cooked dog meat, 200 grams of chili noodles, 20 grams of pepper noodles, 10 grams of pepper,

20 grams of ginger, 20 grams of garlic, 5 grams of coriander, 50 grams of salad oil, 300 grams of dog broth, 30 grams of refined salt, 15 grams of MSG, 15 grams of sugar, and 10 grams of cooking wine.

To prepare, chop the dog oil, dog intestines, and dog meat into puree; wash and peel the ginger, cut it into small pieces with the garlic, and set aside. Put the pot on the fire, pour in the salad oil and heat until it is 30% hot, then add the chopped dog oil and dog meat.

Stir-fry the intestines and dog meat over low heat until the oil is released. Pour in the ginger, garlic, chili noodles and Sichuan peppercorn noodles. Stir-fry over low heat until fragrant. Add the dog meat soup. Add cooking wine, refined salt, monosodium glutamate, sugar, pepper, etc. and bring to a boil over high heat.

Simmer over low heat for 20 minutes until red oil emerges. Sprinkle with minced coriander.

Dog meat soup: Take about 25 kilograms of a skinned, gutted, killed and washed dog, add 15 kilograms of water, add 5 grams of star anise, 10 grams of ginger slices, bring to a boil over high heat, and simmer over low heat for about 2 hours to get the soup.

; Used as a dipping sauce for dog meat hot pot and as a seasoning for pasta (such as Korean noodles, etc.).

Ingredients for braised dog meat: 250 grams of cooked dog meat, 100 grams of eggs, 75 grams of starch, 25 grams of flour, 500 grams of sesame oil (actual consumption: 75 grams), 75 grams of white sugar, 15 grams of rice vinegar, 5 grams of cooking wine, 25 grams of green onions, and 15 grams of ginger.

grams, 100 ml of dog bone soup, 20 grams of refined salt, 1 dried chili.

Preparation: Peel the cooked dog meat slices and cut them into small domino pieces. Crack the eggs into a bowl, add starch, flour, refined salt and appropriate amount of water, and stir evenly.

, then heat up the wok, add red juice, dog bone soup, and dog meat pieces, place tomatoes around the meat pieces, then add MSG, cooking wine, sugar, salty noodles, and chili oil, bring to a boil, and simmer over low heat

, collect the juice after the flavor is absorbed, pour in water starch to thicken the sauce, pour in a little sesame oil, turn it over several times, take it out of the pot, put it into a bowl, and it's ready.

Ingredients for hot and sour dog meat: 1500g fresh dog meat, 200g coriander, kimchi loog, 5 dried red peppers, 50g winter bamboo shoots, 50g Shaoxing wine, 15g small red pepper, 5g refined salt, 50g green garlic, 25g soy sauce, 1.5g MSG, 15g vinegar,

1g pepper, 25g wet starch, cinnamon log, 15g sesame oil, 15g green onion, cooked lard loog, 15g ginger.

Preparation: Debone the dog meat, soak it in warm water and scrape it clean. Boil it in a cold water pot, take it out, wash it twice with water, put it in a casserole, add chopped green onions, ginger, cinnamon, dried red pepper, and Shaoxing.

Boil 25g of wine and water until 50% mushy, then cut into 5cm long and 2cm wide strips.

Chop the kimchi, winter bamboo shoots, small red pepper into mince, cut the green garlic into flowers, and wash the coriander.

Place the wok on a high fire, add 50g of cooked oil, and when it is 80% hot, the human and dog meat will explode with fragrance. Spray Shaoxing wine, add soy sauce, refined salt and original soup. After boiling, pour it into a casserole and simmer over low heat until it becomes crispy.

, collect the dried juice and put it on a plate.

Put cooked lard in the wok and heat until 80% hot. Add winter bamboo shoots, pickles and red pepper and stir-fry for a few times. Pour in the original dog meat soup and bring it to a boil. Add MSG and green garlic, mix well with wet starch to thicken it, and pour in sesame oil and vinegar.

, pour it over the dog meat, add coriander around it and serve.

Ingredients for braised dog meat in casserole: 500g dog hind leg meat, Bichi (snail scent) loog, sugar log, white wine log, tangerine peel log, sand ginger log, star anise 6g, grass fruit log, peppercorns 2g, refined salt 20g, vegetable oil 120g, black soybean paste

20g of oil, 150g of soup.

Preparation: Cut the dog meat into 4cm squares, rinse it twice with water, drain the water, wash the bitch, pick off the tender tips, heat the wok, add vegetable oil, heat until 70% hot, add the grass fruit, star anise, and pepper

, sugar, salt, tangerine peel, ginger, soy sauce, stir-fry the dog meat for 20 minutes, add the soup, bring to a boil and pour into the casserole.

Heat the casserole, add the white wine in two batches, switch to low heat, and simmer for about 1 hour. When the soup thickens, add mint.

Use clean water to remove the blood stains from the dog meat, and then rinse it clean. After it is cooked, the smell of mutton will be greatly reduced, and the meat will be fragrant.

Stew dog meat in a casserole, bring to a boil over high heat, then simmer over low heat until the dog meat is crispy and tender.

Bichi (field snail fragrant) is added later and can be scalded. If it is boiled, the fragrance will be lost.

Ingredients for stewed dog meat with fu slices: 6g cooked fu slices, ginger loog, 150g dog meat, appropriate seasoning.

To make it, first simmer the pan with garlic and peanut oil, add the dog meat pieces and stir-fry until the skin turns yellow, add an appropriate amount of water, bring to a boil over high heat, add cooked diced ham and simmered ginger slices, then simmer over low heat until the dog meat is cooked and tender, and season.

That’s it.