900g dog meat, 2 tbsp powdered red pepper, 1 tbsp sesame, 2 tbsp perilla, 200g red pepper, 200g green pepper 1/2 tbsp welsh onion, 10g onion, 2 cloves of garlic, 1/2 tbsp beef Dashida, 1/2 tbsp monosodium glutamate, 1/3 tbsp powdered pepper. 1/2 tbsp sesame oil, 1/2 tbsp oil, 1 root of coriander

Drain the blood out of the dog meat, parboil it once in the boiling water and wash it cleanly in the boiling water. Pour the enough water into the pan, add the meat and boil it completely. Remove the bones, tear the meat into pieces, remove the skin with knife, put the bones into the broth again and boil it over the strong fire. Parboil the green cabbage in the boiling water with a little salt, wash it and cut it into the pieces with the length of 5 cm. chop the stem of coriander and also chop the unripe red pepper and ripe red pepper to the size of a grain. Cut welsh and garlic to the same size. Pour the broth into the pan through the sieve, add the torn dog meat pieces and powdered pepper, monosodium glutamate and then put them in the bowl. And then, put the pieces of coriander with the length of 2cm over it and serve it. Put the red pepper, unripe red pepper, welsh, garlic, coriander on a small plate optionally and serve it together.