Since the old times, our ancestors have raised many dogs and used them widely as the tenic for the weakly persons. Take all the intestines cut of the belly, put the rice into it and grill it whole. This is the whole grilled dog. We can eat everything including the skin and meat and the fat soaks into the meat and boiled rice. So there is little loss of the nutritive substances. What is important in this dish is to use what kind of dog. The dog should not be too young or too old. The dog which weighs about 12kg without its internal organs and intestines is the best. To grill the dog whole, wash it cleanly, cut off the jowd and hoofs, take out the internal organs and intestines, and soak it in the flowing water for about 10 hours to remove the blood.
Then, wash it once again, wipe up the water from the surface and the inside of belly and make the taste. This is done by preserving it in the salt and spice while rubbing it frequently. For one dog, 20g of salt, 50g of welsh, 30g of ginger, 2g of leaves of bay tree, 2g of pepper, 3g of dried whole red pepper, 60㎖(40%) of alcohol are used.
The internal material for the belly of dog are 2kg of white rice, 500g of glutinous rice, 500g of hulled millet, 200g of heart, 200g of lung and 200g of intestines.
Have the rice sodden, scald the internal organs in the boiling mater and chop them. Roast the sodden rice and organs in the sesame oil (about 50g), add the salt, monosodium glutamate, powdered pepper, welsh, ginger, alcohol and then mix them, put all of them into the belly and sew by hand. Put the stuffed whole dog with the spices in the vessel, seal the mouth of vessel with the aluminium foil and grill it in the furnace of 200℃ for 3~5 hours.
While grilling it, take it out of the furnace, wipe up the self juice and alcohol from the meat, turn it upside down and then, the skin surface does not crack and the colour appears evenly. The surface skin of cooked dog is crisp and black-red and the meat is delicious and soft.
When serving it, garnish it with the pickled sliced radishes seasoned with pepper, salt with parched sesame, salt with fruits of zanthoxylum piperitum, mustard and so on. Serve these seasonings, respectively in order to use them to their taste. The waiter can cut it to the pieces and serve the customers or the customers can cut and eat it by themselves by using the serve tools.
Since it is good to encourage the people and improve the health by taking tonics, it is very good to eat this dish in spring and autumn.