1. Burn the fluff on the dog's skin with charcoal fire or blowtorch, roast the whole dog to golden brown, clean it, wash it twice with clean water, gut it, remove the ribs and big bones, and scald it with boiling water several times, preferably without blood foam.

2. Then cut the processed dog meat into two pieces, add water and ginger to the casserole, boil it with strong fire again to remove blood foam, then stew it with low fire until chopsticks can be inserted into the meat, and drain the water. After cooling, apply cooked vegetable oil (or blended oil) to the skin for later use.

3. Cut the dog meat into pieces 6 or 3 cm wide and 3 mm thick. Boil the original dog broth in a hot pot, add the chopped dog meat, add ginger slices, garlic slices, fish coriander, coriander, leek, pepper, pepper noodles and monosodium glutamate, and stew for a while to make the dog meat tasty.