What is the traditional method of braised dog meat?

Dog meat is a kind of purely natural meat. It can be compared with mutton and beef because dog meat can generate heat, increase the circulation of qi and blood throughout the body and speed up the absorption of the human body. Dog meat is tender, smooth and chewy, has high nutritional value and rich taste. The preparation of dog meat is very simple. You can use fresh dog meat with dry peppers and garlic to make braised dog meat, or you can use dog meat to make hot pot. Note that dog meat cannot be cooked for too long. The time must be controlled to ensure the taste of the dog meat. For some patients with excessive yang in the body and kidney yang deficiency, dog meat cannot be eaten because dog meat itself can generate heat. It is only effective for supplementing patients with kidney yin deficiency, poor body resistance, and insufficient qi and blood.

Braised Dog Meat

Introduction: The soup is rich, spicy and the dog meat is tender.

Material

Main ingredients: 1000 grams of fresh dog meat, 15 grams of dried red pepper, 25 grams of garlic cloves, 15 grams of ginger, 25 grams of garlic, 75 grams of vegetable oil, 50 grams of cooking wine, 50 grams of soy sauce, 10 grams of cooked sesame noodles, 2 grams of MSG, and 20 grams of fine salt.

practice

1. Soak the dog meat in clean water for a day.

2. Peel the garlic, wash and cut into sections; peel the garlic and crush it; peel the ginger, wash and cut into thin slices; wash the chili pepper, remove the stems, cut into sections and set aside.

3. Take out the dog meat, wash it, drain the water, chop it into 3 cm square pieces, and put it into the pot. Add clean water until the meat is covered, bring to a boil, remove from the water, rinse three times with clean water, and drain.

4. Heat the oil in a pot, add the dog meat, stir-fry over high heat for 4 minutes, add cooking wine and soy sauce, and after the water dries up, add onion segments, chili roots and water, simmer over low heat, when the meat is tender, add salt, minced garlic, MSG, bring to a boil, serve in a bowl, sprinkle with cooked sesame noodles, and eat while hot.

Dog meat hotpot

Introduction: The dog meat is red in color, rich in aroma, soft and tender, and salty, fresh and slightly spicy.

Material

Ingredients : 1500g dog meat,

Accessories : 15g fennel, 50g angelica,

Seasoning : 15g cinnamon, 100g rice wine, 25g white wine, 10g chili (red, sharp, dry), 75g soy sauce, 2g MSG, 5g salt, 25g chili sauce, 15g sugar, 100g lard, 20g green garlic, 10g green onion, 10g ginger

practice

1. Burn off the fluff on the dog skin, put it into cold water, scrape it clean and cut it into small pieces about 4 cm square, boil it in a pot with cold water to remove the blood, wash it with clean water, drain the water, mix it with sorghum wine, salt and MSG, marinate it slightly, cut the green garlic into pieces about 3.5 cm long, and wash the cinnamon and fennel with clean water.

2. Put the wok on the fire, add the cooked lard, heat it to 80%, add the dog meat and stir-fry for three to five minutes, then add the Shaoxing wine, chili sauce, sugar, soy sauce, and salt, continue to stir-fry until the water is dried up and the dog meat is well-flavored. Add scallion knots, ginger slices, whole red chili peppers, cinnamon, fennel, angelica and 1000 grams of water. Cover and bring to a boil, then simmer on low heat for about 2 hours, until the meat is crispy. Remove the cinnamon, fennel, scallion knots, ginger slices and red chili peppers, then pour them into the hot pot and continue cooking for about 10 minutes before serving.

Dry Pot Dog Meat

Features: Strong meat flavor, eat while hot, full of fun.

Material

1500g clean dog meat, 30g ginger, 30g garlic, 30g fermented bean curd, 1 teaspoon salt, 1 teaspoon rock sugar, 1/4 teaspoon MSG, 2 teaspoons cooking wine, 1 teaspoon water starch, 1 pack of dog meat spices

practice

1. Chop the dog meat into pieces with skin;

2. Add tea oil, ginger, spices and dog meat to the pot and fry until dry. Add cooking wine, rock sugar, refined salt and water and bring to a boil.

3. Then reduce the heat and simmer until the skin is fragrant and the meat is tender (the fire is ready). Then add fermented bean curd juice, pepper powder and MSG and simmer for a while. Add tea oil to the iron pan, pour in the dog meat and place it on the stove.