Accessories: fennel 15g.

Seasoning: cinnamon 15g, yellow rice wine 100g, white wine 25g, five dried red peppers, soy sauce 75g, monosodium glutamate 2g, salt 5g, Chili sauce 25g, sugar 15g, lard (refined) 100g, green garlic 20g and onion 60g.

Exercise:

1. Burn all the fluff on the dog skin, put it in cold water, scrape it clean, cut it into small pieces about 4 cm square, boil it in cold water at the same time, remove the dirty blood, wash it twice with clear water, drain the water, mix it with sorghum wine and salt, and marinate it slightly;

2. Cut the green garlic into sections about 3.5 cm long, and wash the cinnamon and fennel with clear water;

3. Heat the wok, add 50g to 80% lard, put the dog meat until fragrant, spray Shao wine, add hot sauce, sugar, soy sauce and salt, continue to stir fry, and collect water to make the dog meat tasty;

4. Add onion, ginger and pepper, add whole dried red pepper, cinnamon, fennel, angelica and water 1000g, cover and boil, then simmer for about 2 hours until the meat is crisp, take out cinnamon, fennel, onion, ginger and dried red pepper, and then pour into a hot pot to continue cooking for 65438+.