Seasoning: green and red chili blocks **** 150 grams, dried chili, garlic, star anise, millet pepper, PI County Bean each 50 grams, 80 grams of onions, sesame seeds, soy sauce, cooking wine, Golden Palace brand monosodium glutamate, chicken essence 10 grams of oyster sauce, salt, sugar 20 grams of onion segments, peppercorns, shallots segment, parsley, coriander, ginger 30 grams of each, 250 grams of salad oil.
Production: 1, dog cut 2.5 cm square block, into the pot with wine, scallion, salt, sugar, ginger 20 grams marinated for 30 hours. 2, pot of cool water, into the dog meat on a small fire, after the water boiled the meat, cooled for use. 3, pot into the salad oil burned to five ripe, under the star anise, 10 grams of peppercorns, 10 grams of ginger, 10 grams of Pixi County soybean paste, dry chili 10 grams of stir-fried aroma over a low flame, put the dog meat on a small fire! Stir fry for 5 minutes, out of the pot into the casserole, add 2500 grams of water stewed over low heat for 30 minutes, take out the dog, pick off the anise, pepper, dried chili peppers, green onions, ginger. 4, pot into the salad oil, burned to seventy percent of the heat into the garlic, pepper 20 grams of dried chili peppers 40 grams of millet peppercorns bursting out of the flavor into the fragrance of dried dog meat, dog meat, the original soup 200 grams of low-fire burn for 5 minutes, with oyster sauce, monosodium glutamate, chicken essence, soy sauce, green and red pepper pieces after seasoning Upside down twice can be served into the hot pot with shredded onions, sprinkled with fried sesame seeds, scallion segments, cilantro, the bottom of the pot to light an alcohol lamp can be