1. Slaughter-bloodletting (four-shift leg)-unhairing (hot water withdrawal)-court session-division-cold water immersion (6-8 hours).

2. Add a little oil and stir-fry into a sauce (preferably northeast soy sauce), add onion, ginger, garlic and pepper (whole), and add water to avoid meat.

3. Seasoning star anise, pepper, fennel, dried ginger, cooking wine, salt, monosodium glutamate ... It is especially important to pay attention to (tear up the dog bile after boiling, you can remove the fishy smell.

Taste).

4. Stir-fry dog sauce; Chop the cooked dog fat oil, add onion, ginger, garlic, pepper and soy sauce, add coriander powder and fry.

5. How to eat; Large pieces of meat, shredded pork, dog skin, dog steak, dog broth, dog broth stewed tofu (note; All soup dishes must be

As for developing other dishes, it depends on your local habits.

Dog meat sauce practice:

First, soak1000g freshly slaughtered dog meat in cold water for about three hours to remove the fishy smell, and then cut the dog meat into 4cm pieces for later use.

Put a pot of dog meat into it, then add a proper amount of cooking wine, pepper, ginger and salt in turn, gently grasp the seasoning and dog meat evenly by hand, and marinate for about an hour to remove the earthy smell of dog meat and make it have a bottom taste.

Put 50g salad oil in the pot, 60g onion, 20g ginger and 20g garlic when it is 80% hot, and then add 3000g fresh soup to boil.

Then add seasoning package {pepper 10g, aniseed 10g, clove 3g, fennel 5g, fragrant leaves 5g, Pogostemon 6g, cinnamon 8g, nutmeg 3g, ginkgo 5g, dried tangerine peel 3g, Siraitia grosvenorii 1g, galangal 6g, licorice 5g and Amomum 2g.