Braised Cat Meat with Winter Bamboo Shoots

Name: Braised Cat Meat with Winter Bamboo Shoots
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 250 g Cat meat pieces (blanched); 200 g Winter bamboo shoots (cut into olive-shaped pieces, blanched); 1 tsp Wet tangerine peel, minced; 2.5 tsp Minced ginger; 0.5 tbsp Minced garlic; 0.5 tbsp Dark soy sauce (for golden color); 0.5 tbsp Wet cornstarch; 0.5 tbsp Ginger wine; 5 tsp Fine salt; 2 tsp MSG; 1 tsp White pepper; 1 tsp Sesame oil; 2 tbsp Secondary broth; 1 tbsp Vegetable oil

A uniquely flavored specialty of Guangdong cuisine, featuring cat meat braised with winter bamboo shoots to a golden finish.

55 min

Easy

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Braised Cat Meat with Winter Bamboo Shoots

Ingredients

Cat meat pieces (blanched) 250 g

Winter bamboo shoots (cut into olive-shaped pieces, blanched) 200 g

Wet tangerine peel, minced 1 tsp

Minced ginger 2.5 tsp

Minced garlic 0.5 tbsp

Dark soy sauce (for golden color) 0.5 tbsp

Wet cornstarch 0.5 tbsp

Ginger wine 0.5 tbsp

Fine salt 5 tsp

MSG 2 tsp

White pepper 1 tsp

Sesame oil 1 tsp

Secondary broth 2 tbsp

Vegetable oil 1 tbsp

Instructions

Blanching

Blanch the cat pieces, transfer to a bowl, and drain off the water; cut the winter bamboo shoots into olive-shaped pieces and blanch them.

Aromatic Braising

Heat oil in a wok to about 20% hot, add the minced garlic, minced ginger, minced wet tangerine peel, and blanched cat pieces to the wok and stir-fry thoroughly. Add the ginger wine and stir to combine, pour in the secondary broth, season with fine salt and MSG, adjust to a golden color with dark soy sauce, cover, and braise until about 80% tender.