800g dog leg meat, 2 cloves of garlic, 1 tsp salt, 1 tbsp perilla seeds, 1/2 tbsp sesame oil, l0g red pepper, 1/2 tbsp powdered pepper, 1 tbsp powdered red pepper, 1/2 onion, 200g leek, 1/2 tbsp monosodium glutamate, a trace of starch

Drain the blood out of leg completely, wash it cleanly and parboil it in the boiling water. Wash it in the cold water again and boil it completely. Weaken the fire, put it on the kitchen board and remove the bones. Wrap it in naphthalene paper and cool it. Chop it to the length of 5cm. Remove the seeds from the red pepper, and cut it to the width of 1cm with the onion. Pour the water where the leg was boiled into the pan through the sieve and boil it while adding salt, perilla seeds, minced garlic, powdered pepper, powdered red pepper, sesame oil, monosodium glutamate, red pepper and onion to make the color and taste. Put leek into the steaming vessel first and cool it. Then put the pieces of leg which were cut to the thickness of 0.7cm on it, warm it on the heated pan and pour the already made juice over it and serve it.