Cantonese Dog Meat Hot Pot (Sheng Gou Rou)

Name: Cantonese Dog Meat Hot Pot (Sheng Gou Rou)
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Ingredients: 1500 g Bone-in dog meat (each piece about 25 g); 1000 g Lettuce; 1000 g Tonghao (crown daisy chrysanthemum); 200 g Ginger chunks; 5 g Garlic; 25 g Chili peppers (cut into thin strips); 5 g Cooked dried tangerine peel, finely diced; 25 g Lemon (cut into thin strips); 5 g Fine salt; 2.5 g MSG; 75 g Bean paste; 25 g Fermented bean curd; 25 g Sesame paste; 50 g Brown sugar; 20 g Dark soy sauce; 25 g Ginger-infused wine; 1500 g Light secondary stock; 200 g Peanut oil; to taste Garlic sprouts (cut into 4 cm segments)

A traditional Cantonese wild game specialty, also known as a warming hot pot. The dog meat is simmered until tender and richly flavored, and is eaten straight from the pot.

2 hours

Easy

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Cantonese Dog Meat Hot Pot (Sheng Gou Rou)

Ingredients

Bone-in dog meat (each piece about 25 g) 1500 g

Lettuce 1000 g

Tonghao (crown daisy chrysanthemum) 1000 g

Ginger chunks 200 g

Garlic 5 g

Chili peppers (cut into thin strips) 25 g

Cooked dried tangerine peel, finely diced 5 g

Lemon (cut into thin strips) 25 g

Fine salt 5 g

MSG 2.5 g

Bean paste 75 g

Fermented bean curd 25 g

Sesame paste 25 g

Brown sugar 50 g

Dark soy sauce 20 g

Ginger-infused wine 25 g

Light secondary stock 1500 g

Peanut oil 200 g

Garlic sprouts (cut into 4 cm segments) to taste

Instructions

Cutting and Prep

Cut the dog meat into pieces, each weighing about 25 g. Cut the garlic sprouts into segments about 4 cm long. Cut the chili peppers and lemon into thin strips.

Dry-Fry the Dog Meat

Heat a wok over medium heat, add the dog meat and stir-fry until the moisture evaporates, then remove. Place the ginger chunks in a pot of boiling water and blanch for about 3 minutes, then remove.

Stir-Fry and Season

Heat a wok over high heat, add 75 g peanut oil, then add the garlic, bean paste, sesame paste, and fermented bean curd and stir-fry until fragrant. Add the ginger chunks, garlic sprout segments, and dog meat, gradually adding 50 g peanut oil as you stir-fry for about 5 minutes. Pour in the ginger-infused wine, then add the light secondary stock, MSG, fine salt, brown sugar, dark soy sauce, and cooked dried tangerine peel. Bring to a boil, then transfer everything to a clay pot, cover, and braise over a charcoal stove for about 1.5 hours.

Serve

When serving, arrange the tonghao, lettuce, chili strips, lemon strips, and 75 g cooked peanut oil on separate plates and bring them all to the table together. Keep the clay pot over a charcoal stove so diners can continue braising and eating hot pot-style.