Braised Marinated Yellow Dog
A signature dish of the Leizhou Peninsula, this recipe prepares dog meat through steps including flame-roasting and marinating in spiced brine, served with specially crafted condiments.
Ingredients
Yellow dog
1 piece, approximately 4500g
Light second stock
50000g
Ginger chunks
100g
Dried tangerine peel
25g
Sichuan peppercorns
50g
Cyperus rhizome (Xiangfu)
75g
Scallion segments
100g
Shaoxing Huadiao wine
50g
Mung beans (separately bagged)
250g
Garlic cloves (for aroma)
To taste
White braising stock (frozen, concentrated aroma)
To taste
Instructions
1
Cleaning and Preparation
Tie the dog's hind legs with rope and hang it up. Strike its nose with a wooden stick to stun it, then insert a long sharp knife into its throat to bleed it out. Use hot water at 80°C to remove the hair and oily skin. Bind the dog onto a long wooden pole and place it over burning straw, slowly smoking it until the skin turns black. Soak in clean water to soften the scorched areas, then scrape clean. Open the belly to remove the offal, split open the head to extract the brain, remove the spine and four leg bones to form a boneless dog carcass, and rinse the dog blood clean. Tuck the dog's legs and paws into the belly area, then tie into a bundle with water grass.
2
Marinating
Place the bundled dog into hot oil that has been flavored with sautéed garlic, and sear to remove the gamey smell. Add three times the amount of light second stock. When the stock reaches the 'chrysanthemum heart' simmer (small bubbles in the center), add the ginger chunks, dried tangerine peel, Sichuan peppercorns, cyperus rhizome, scallion segments, and Shaoxing Huadiao wine; add the separately bagged mung beans at the same time. Simmer over low heat for about 45 minutes.
3
Chilling
Once the dog meat is cooked through, remove it and place it into another container of frozen, concentrated 'white braising stock' to soak, which prevents the gelatin from seeping out of the skin and gives the skin a smooth, springy texture.
