Dog meat hot pot is a Korean delicacy.

Originated from Yanbian Korean Autonomous Prefecture, Jilin Province.

The meat of this dish is fragrant but not greasy, lean but not spicy, the soup is fresh and refreshing, and rich in nutrients.

Eat it in winter to drive away cold, eat it in summer to avoid heat, nourish and strengthen the body, and regular consumption has certain curative effect on rheumatism.

Ingredients: Dog meat balsamic vinegar, coriander, salt, lettuce, MSG, vermicelli, cooking wine, tofu, shredded green onions, wild perilla, chili oil, sesame oil, sesame sauce, pepper, fermented bean curd, garlic paste, chive sauce, preparation method: put water in a large pot, put the washed and soaked dog meat into the pot and cook

Open, skim off the foam, scald thoroughly, take out and wash.

Then put the dog meat pieces and wild perilla seeds into the pot together, add enough water, cover the pot, and cook over medium heat for 3-4 hours until the skin is rotten and the meat is removed from the bones.

Tear the cooked dog meat into shreds with your hands and put it on a plate. Put the remaining dog bones in the pot and cook. The longer the cooking time, the whiter the soup will be and the more delicious it will be. The best color is milky white.

Put various condiments into small bowls.

Ignite the hot pot, add the original soup for boiling dog meat into the pot, add refined salt, monosodium glutamate, and seasonings to adjust. Serve when the soup boils, and then serve with various main ingredients, auxiliary ingredients, and condiments.

Customers can choose according to their needs when eating.