1, cut the dog meat into 2.5cm square pieces, add 20g of cooking wine, 20g of onion, 20g of salt, 20g of sugar and 20g of ginger into the pot, and marinate for 30 hours.

2. Put cold water in the pot and bring the dog meat to a boil over low heat. After the water is boiled, take the meat and take a bath for later use.

3. Add salad oil to the pot and cook until medium-cooked. Add star anise, pepper 10g, ginger slices 10g, Pixian watercress and dried pepper 10g, stir-fry the dog meat for 5min, then pour into a casserole, add 2500g of water and stew for 30min.

4. Put salad oil in the pot, add garlic, pepper 20g, dried pepper 20g and millet pepper 20g when it is 70% hot, saute until fragrant, add dried incense, dog meat 20g and broth 20g, simmer for 5 minutes with low fire, season with oyster sauce, monosodium glutamate, chicken essence, soy sauce and green pepper, then turn it over twice, put it in a hot pot, add shredded onion and sprinkle with fried sesame seeds and incense.