Braised Dog Meat
A traditional Zhejiang braised dish, made with dog meat slow-cooked with dried chili peppers, garlic, and other seasonings, producing a rich, spicy, and tender result.
Ingredients
Fresh dog meat (soak in clear water for a day, cut into 3cm cubes)
1000 g
Dried red chili peppers (wash, remove stems, cut into segments)
15 g
Instructions
1
Soak to remove blood
Soak the dog meat in clear water for a day to remove blood and impurities.
2
Prepare ingredients
Peel garlic, cut some into segments, crush the rest into mince; peel and wash ginger, cut into thin slices; wash dried red chili peppers, remove stems and cut into segments, set aside.
3
Blanch to remove odor
Put dog meat cubes into a pot, add clear water to cover the meat, bring to a rolling boil over high heat, then remove the meat, rinse with clear water 3 times, and drain excess water.
4
Braise and stew
Heat oil in the pot, add dog meat cubes and stir-fry over high heat for 4 minutes, pour in cooking wine and soy sauce, add clear water to cover the meat, add scallion segments and chili segments, simmer over low heat until the meat is tender, season with salt, MSG, and garlic mince, transfer to a bowl, sprinkle with ground cooked sesame, and serve.
