Ingredients: dog meat (500g)

Accessories: mint (100g) tsaoko (10g).

manufacturing process

1. Cut the dog's hind leg meat into 4 cm square pieces, rinse it with clear water and control the moisture for later use.

2. Pick out the tender tip of mint and wash it for later use.

3. Put the wok on fire, add vegetable oil and heat it to 70%, add pepper, aniseed, tsaoko, sugar, salt, dried pepper, onion (minced), ginger (minced) and soy sauce, stir-fry the dog meat for 20 minutes, add broth to boil, and then pour the dog meat and soup into the casserole.

4. Set the casserole on fire, add the white wine twice, and change it to slow fire 1 hour. When the soup thickens, remove from the fire, add mint and serve with the casserole.