This area introduces in detail the practice of Anhui snack dog meat buns: Anhui snack technology: stewed dog meat buns consist of refined powder 1000g, fermented noodles 100g, dog leg meat 500g, refined salt 10g, chopped green onion 20g, Jiang Mo 20g, pepper 5g, sugar 5g, monosodium glutamate and alkali, and sesame oil 50g. Dog meat is delicious in winter and has the effect of strengthening the body and invigorating qi. It is a popular food along the Huaihe River in Anhui. Some urban self-employed people are engaged in spiced dog meat business all the year round. The dog meat buns supplied by Bengbu Dog Meat Restaurant have exquisite fillings and unique flavor, which have won favorable comments from customers. The characteristics of dog meat steamed stuffed bun: the cat takes soup as stuffing, and the stuffing is soft, tender and delicious, and slightly spicy. Teach you how to make dog meat buns, how to make dog meat buns. 1. Put the dog meat in a pot, soak it in clear water, wash and drain the blood, cut it into small pieces of mung beans, add 300g of refined salt and water, stir well, then add chopped green onion, Jiang Mo, pepper, refined salt, monosodium glutamate and sesame oil, and stir well to make stuffing. 2. Put the flour into the pot, then add 400g of fermented flour and clear water, mix well, add edible alkali after fermentation, knead thoroughly, knead into strips, take 80 flour agents, roll them into round dumpling skins one by one, each piece is 12.5g of stuffing, fold the dumpling skins in half, and knead them into patterns, with the mouth required to be like that of crucian carp. Steam in a cage for about 10 minute. Key points of making dog meat buns: 1. When adding water to dog meat stuffing, you can't add enough at once, but add it several times. When stirring, stir the ribs in one direction, and you can't change the direction halfway; 2. After adding yeast to the flour, knead it evenly and thoroughly, and then add edible alkali until the surface is smooth and not sticky. 3. The dosage, stuffing and kneading pattern should be uniform; 4. When steaming in a cage, put water on the pot so that the finished product looks full.