two versions found on the internet:------------------------1.

Method: Wash the dog meat, cut it into pieces (weighing about 25g), and put the spices into gauze bags; Wash and heat the pot, add 5g of tea oil, add ginger pieces, stir-fry the dog meat in Wang Huo to dry water, add spice bags, cook rice wine, add 5g of crystal sugar and water, cover and stew the dog meat with medium and small fire until the skin is crispy and rotten, take out the spice bags, pour in the fermented bean curd pieces and juice, turn to high fire to collect juice and stir-fry, and remove pepper and monosodium glutamate. ------------2. Complex version of a restaurant assistant manager: Lingchuan dog meat is cooked but not rotten, fragrant but not burnt, oily but not greasy, and sour. From the selection of materials, preparation and cooking, it is unique, and all aspects are very particular: first, choose dogs: the order is one yellow, two white, three flowers and four black by color. That is, the quality of yellow dog meat is the best, followed by white dog meat, and so on. It is better to be about one year old. The weight of a dog should be about 1 kilograms, when the dog's muscles are plump and the meat is tender. And the male dog is the top grade. Secondly, kill the dog: hit the dog's nose with a wooden stick to make it reach the ground, then bleed and shave, and then burn off the fine dog hair with dry straw. Why is it cooked with straw? Straw is used because it can enhance fragrance and color. After washing, the dog will be cut open and its five internal organs will be taken out. If the five internal organs are intact, there is generally no need to wash the abdominal cavity to keep the meat delicious. When cutting dog meat, you should use even knives and pieces with skins. The third is cooking: after the dog meat is put into the pot, no water is put in, and it is boiled and braised, and then it is simmered slowly. There is a trick to cooking dog meat here, which is to cook dog meat with firewood, and the cooked dog meat tastes through the muscles and is fragrant. Generally, in addition to ginger slices, tea oil, sanhua wine and salt, more than ten kinds of spices such as tsaoko, star anise, clove, dried tangerine peel, cinnamon, cardamom, Amomum villosum and licorice are added to cook dog meat. The spices are wrapped in gauze, and only the flavor is taken when cooking, so that the spices are not scattered into the dog meat. Before serving dog meat, a little Guilin rotten milk and a little pepper are sprinkled, which makes it more plump, refreshing and delicious, full of fragrance and full of Shu Tai. Finally, how to eat it: "Dog meat should be simmered in the pot, and the bottom should be turned over while eating. Tofu will be dropped at 6% to 7%, and sauerkraut will be done after 78%. If you eat rice noodles and dog soup, fried rice with dog oil will taste more fragrant." This is the formula of Jichang restaurant based on years of dog meat business. The specific procedure is to put a short brazier frame, put a stove and a small iron pot in the middle, put the braised dog meat in the iron pot, and heat it with red charcoal fire. When some oil comes out of the dog meat, the eater can eat chopsticks and taste it to the best of his taste. Eat half of it, and then add white and tender tofu and yellow and fresh sour mustard. It tastes oily but not greasy, sour but not scarce, and has a long taste. At the end, pour in dog broth, add raw rice noodles, or choose fried rice with dog meat. Why can Lingchuan dog meat stand out? There are many reasons, the main reason is that its cooking method is different. As we all know, Huajiang dog meat is marinated and blended with soup, which is a kind of flavor, but it has no fresh sweetness and its nutritional value is seriously damaged. Korean white-cut dog meat, although maintaining nutrition and original flavor, has no flavor at all. Lingchuan dog meat is dry boiled and braised, which not only maintains the original flavor, but also pays attention to nutrition, and also adds color and fragrance. Moreover, the combination of meat and vegetables is reasonable and the principle of balanced nutrition is adopted. According to experts, Lingchuan dog meat cooking is the most ideal cooking method at present. There is a poem praising: "the earth sheep leads to the fairy in the cave, and the delicious food attracts the guests outside the cloud." Cheng Siyuan, the former vice chairman of the National People's Congress, happily wrote after tasting it: "It's wonderful and delicious, which is a must.". As the saying goes: "Dog meat rolls three times, the gods can't stand", "Dog meat smells good, Buddha jumps over the wall". Li Shizhen, a great medical scientist in Ming Dynasty, recorded in Compendium of Materia Medica that dog meat can protect the five internal organs, make people fit, replenish qi, warm their waist and knees, strengthen their vitality, make up for five strains and seven injuries, and fill the essence ... In winter, you should eat more! (The author of this article is Luo Shuming, member of Chinese Famous Chefs Committee of International Catering Association, editorial board of China Food Culture Series, member of China Cuisine Association, special correspondent of Oriental Cuisine magazine and deputy manager of Jichang Restaurant).