Braised Dog Meat with Liquor
A Shaanxi-style medicinal dish of dog meat and carrots braised in baijiu (Chinese white liquor), with a glossy red color and a rich, aromatic liquor fragrance.
Ingredients
raw cleaned dog meat (cut into chunks, blanched to remove blood impurities)
1000 g
carrot (cut into rolling chunks)
300 g
baijiu (divided for use)
150 g
rapeseed oil
10 g
scallion segments
30 g
ginger (pounded to loosen fibers)
10 g
spice bag (contains Sichuan peppercorns, star anise, cinnamon bark, tsaoko, cloves)
1
fine salt
6 g
soy sauce
5 g
monosodium glutamate (MSG)
1 g
ground white pepper
2 g
wet starch
15 g
Instructions
1
Prepare Ingredients
Pound the ginger to loosen its fibers, then place it together with Sichuan peppercorns, star anise, cinnamon bark, tsaoko, and cloves into a muslin bag and tie the opening shut to make a spice bag. Cut carrots into 2 cm rolling chunks. Cut the dog meat into 4 cm long, 2 cm wide, and 1 cm thick pieces, blanch them in boiling water to remove blood impurities, then remove and drain.
2
Braise the Dish
Place a wok over high heat, add rapeseed oil and heat to 70% of its smoking point. Add scallion segments and stir-fry until fragrant, then add the dog meat and stir-fry briefly. Pour in 12 g of baijiu, add enough water to submerge the meat, then add soy sauce, fine salt, MSG, and the spice bag. Once the broth comes to a boil, skim off all foam, cover the wok tightly, and move to low heat to braise. When the meat is 80% cooked, add the carrots and continue braising until fully tender. Remove and discard the spice bag, move the wok back to high heat, and cook until the sauce thickens. Add ground white pepper and the remaining 30 g of baijiu, thicken the sauce with wet starch, then pour out onto a serving dish to serve.
