Braised Dog Meat
This dish features a glossy reddish-brown sauce, tender meat that falls apart easily, a savory and lightly salty flavor, and a rich, inviting aroma.
Ingredients
dog meat (soaked in cold water to remove blood, washed and cut into 1-inch cubes)
1000g
minced green garlic (or cilantro)
10g
dried tangerine peel
25g
soy sauce
75g
star anise
2.5g
fine salt
1.5g
dried red chili
5g
sugar
2.5g
scallions (knotted)
3
Shaoxing wine
15g
ginger (smashed)
15g
cooking oil
100g
Instructions
1
Step 1
Select fresh dog meat, soak in cold water to remove the blood, wash and chop into approximately 1-inch cubes. Place in a pot, add 1.5 kg of cold water and bring to a boil to remove the gamey smell, then rinse twice with cold water and drain.
2
Step 2
Place a wok on the stove, add cooking oil and heat until smoking. Add the dog meat and stir-fry until the moisture nearly evaporates. First add Shaoxing wine, soy sauce, and sugar and stir-fry to season, then add 500 g of water, fine salt, dried tangerine peel, star anise, dried red chili, scallions (knotted), and ginger (smashed). Bring to a boil, skim off the foam, cover, and reduce to low heat to braise until the meat is tender. Remove the scallions, ginger, and dried chili, turn up the heat to thicken the sauce, add minced green garlic (or cilantro), and serve.
