Agate Dog Meat
Korean-style cooked dog meat with bamboo shoots, cucumber, and fried tofu skin, drizzled with sauce and sprinkled with sesame seeds. Tender yet crisp, with a sweet-and-sour flavor.
Ingredients
Cooked white dog meat (soaked in cold water for 4 hours, fascia removed, cut into diamond-shaped pieces)
200 g
Tofu skin (cut into diamond-shaped slices)
2
Canned bamboo shoots (sliced, blanched with the dog meat)
15 g
Cucumber slices
15 g
Carrot slices (blanched with the dog meat)
15 g
Peanut oil (75 g actual consumption)
500 g
Starch (for thin slurry)
40 g
Cooking wine
15 g
Soy sauce
10 g
Vinegar
10 g
Shredded scallion
15 g
Sliced garlic
5 g
Shredded ginger
10 g
Salted flour paste
2 g
Sugar
75 g
Sesame oil
15 g
Roasted sesame seeds
15 g
Instructions
1
Prepare ingredients
Soak the dog meat in cold water for 4 hours, remove the fascia, and cut into diamond-shaped pieces. Place together with the bamboo shoot slices and carrot slices in boiling water to blanch until cooked through, then remove and drain. Cut the tofu skin into diamond-shaped slices.
2
Cook the sauce
Heat a wok over high heat, add the sesame oil, and heat until hot. Add the shredded scallion and shredded ginger and stir-fry briefly. Add the dog meat pieces, bamboo shoot slices, cooking wine, vinegar, soy sauce, sugar, and an appropriate amount of water. Once it comes to a boil, add the cucumber slices. Thicken with starch into a thin slurry, then remove from the wok and transfer to a soup bowl.
3
Fry the tofu skin and serve
Heat a wok over high heat, add the peanut oil, and heat until hot. Add the tofu skin slices and fry until crisp, then remove and place in a serving plate. Bring to the table together with the soup bowl. In front of the guests, pour the slurry from the bowl into the serving plate so it sizzles, then sprinkle with the roasted sesame seeds. Serve.
