Step 1: "Raw materials: 10 Jin of dog meat (it is best to use hind leg meat or front and rear hip tips, and the ratio of fat to thin is generally 3: 7 or 9: 1) and a pair of casings". Cut the bought dog meat into thin strips to facilitate the selection of meat and stuffing. Two: "Seasoning: salt 120g, pepper powder 10g, sugar 70g, pepper powder 10g, pepper powder 15g, beef powder 10g (which can be replaced by chicken essence) and spiced powder/kloc-. Three: buy casing in the vegetable market and wash it. Step 4: Cut the bottom of a mineral water bottle, insert the bottle mouth into the sleeve, squeeze the flooded dog meat in bit by bit, tie knots at both ends, and punch 4-8 holes in the sleeve. Five: put the sausage in a ventilated and cool place to dry for two weeks.