Dog Hot Pot: The main ingredient and auxiliary materials are live yellow dog 1 strip … about15-20kg of Shaoxing wine …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 00 grams of Chili oil ........................................................................................................................................................................... Scald the dog hair with boiling water, then wash it with clear water and dry it. Bake the whole body of the dog to golden yellow with charcoal fire or blowtorch, soak it in clean water for 30 minutes, and slowly scrape off the burnt skin with a knife to turn it into light yellow. Shave it clean, or it will affect the taste of the soup. Wash it after scraping, gut it, take out the internal organs, and wash and soak the heart, liver, belly and intestines for another use. Cut the dog meat into dozens of pieces according to different parts, each piece is about 750-1000g, and soak it in water for 30 minutes. 2. Put water into the cauldron; Boil the washed and soaked dog meat in a pot, skim off the floating foam, and remove the washed impurities after scalding. 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 with medium heat until the skin is rotten and the meat is separated from the bone. 3. Fish the boiled dog meat pieces in the basin. Wash your hands, shred the dog meat with your hands, put it in a plate, and cook the remaining dog bones in the pot. The longer you cook, the whiter the soup will be, the more delicious it will be, and the color of the soup will be milky white. 4. Put all kinds of ingredients into small bowls respectively, and put a small spoon in each small bowl for diners to choose at will. 5. Put the soup of boiled dog meat in the hot pot, then boil it with red-hot charcoal, and add refined salt, monosodium glutamate and Shaoxing wine seasoning. Bring the hot pot to the table and add the shredded dog meat. Dip in your own seasoning when eating meat, and drink the soup in the pot while eating. Process key 1. The time for scalding dog hair should not be too long, but it is better to scald it until it can be rubbed off by hand. Don't burn the dog skin too quickly. In a hurry, the dog skin is easy to crack and affect the quality. 3. When you are in cook the meat, you should add enough water at one time, and never add water in the middle. 4. After the dog meat is cooked, it must not be cut with a knife, but shredded by hand to maintain the unique flavor of the hot pot. Flavor Features "Dog Hot Pot" is a traditional flavor of Korean in Jilin Province. This dish originated in Yanji City, Yanbian Korean Autonomous Prefecture, Jilin Province, and is widely circulated among Korean compatriots. Hot pot meat is not greasy, thin but not firewood, soup is fresh and refreshing, and rich in nutrition. Eat in winter to drive away the cold, eat in summer to escape the heat, nourish and strengthen the body, and prolong life.