1. Chop fresh dog meat into small pieces.
2. Boil a little over water to get rid of the smell.
3. Remove the washed blood foam and control the water.
4. Put oil in the wok and fry the peppercorns until fragrant. Be careful not to fry them.
5. Pour in the dog meat and stir-fry until the water vapor boils dry.
6. Add dried red pepper, cinnamon, star anise, ginger, cooking wine and continue to stir fry.
7. Add water to the dog meat and bring to a boil.
8. Transfer to a pressure cooker and press for ten minutes after SAIC.
9. Dice green pepper, slice ginger, and cut garlic.
10. Heat oil in a wok, pour the ingredients from the previous step, add a little chopped pepper, and stir fry.
11. Separate the dog meat from the soup, add the dog meat and stir fry first.
12. Pour in the original soup and simmer for a while.
13. When the soup has thickened, it can be put into a clay pot and served.
