Choy Sum with Snail-Style Dog Meat Patties

Name: Choy Sum with Snail-Style Dog Meat Patties
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Cuisine: Chinese
Ingredients: 250 g Dog leg meat (70% lean, 30% fat; soak, wash, remove fascia, mince into paste); 200 g Choy sum hearts (washed, trimmed, cut into 6 cm segments); 40 g Eggs (for mixing into meat filling); 15 g Cooking wine; 200 ml Dog bone white broth; 10 g Fine salt; 20 g Soy sauce; 2 g MSG; 5 g Sugar; 25 g Cornstarch slurry (for thickening); 10 g Scallion segments; 750 g Peanut oil (actual usage 60 g); 1 slice Ginger; 15 g Stewing sauce; Lard (for seasoning wok and frying meat patties), to taste

Korean-style dish: minced dog meat shaped into large balls, fried and braised, served with bok choy hearts. Pale red in color with a fresh, tender flavor.

1h 10m

Easy

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Choy Sum with Snail-Style Dog Meat Patties

Ingredients

Dog leg meat (70% lean, 30% fat; soak, wash, remove fascia, mince into paste) 250 g

Choy sum hearts (washed, trimmed, cut into 6 cm segments) 200 g

Eggs (for mixing into meat filling) 40 g

Cooking wine 15 g

Dog bone white broth 200 ml

Fine salt 10 g

Soy sauce 20 g

MSG 2 g

Sugar 5 g

Cornstarch slurry (for thickening) 25 g

Scallion segments 10 g

Peanut oil (actual usage 60 g) 750 g

Ginger 1 slice

Stewing sauce 15 g

Lard (for seasoning wok and frying meat patties) to taste

Instructions

Form the Meat Patties

Soak the dog leg meat, wash it, and remove the fascia. Place on a chopping board and mince with two knives into a fine paste. Transfer to a porcelain bowl, add the eggs, cooking wine, stewing sauce, fine salt, and cornstarch slurry, and stir in one direction until the mixture becomes sticky. Divide into 4 portions and, using both hands, smooth each into a large patty, slightly flattened. Wash and trim the choy sum hearts and cut into 6 cm segments. Set aside.

Fry the Meat Patties

Heat a wok over high flame and season it with oil. Add the lard and heat to 60% hot. Place the dog meat patties in and fry until both sides turn pale yellow and a crust forms on the outside. Remove with a slotted spoon, pour off the oil into a container, and return the wok to the heat.

Braise the Meat Patties

Return the dog meat patties to the wok. Add the cooking wine, soy sauce, fine salt, sugar, scallion segments, ginger slice, and dog bone white broth. Bring to a boil, cover with the lid, and move to low heat to simmer for about 20 minutes.

Stir-Fry the Choy Sum

In a separate wok, heat until hot, add 25 g peanut oil, and when 50% hot, add the choy sum hearts. Stir-fry until softened and the color changes, then pour them into the wok with the meat patties. Add the MSG and braise together for about 2 minutes.

Plate and Pour the Sauce

Increase to high heat and bring to a boil. Remove the scallion segments and ginger slice. Arrange the choy sum hearts in the bottom of a soup bowl, then place the snail-style dog meat patties on top — 3 at the bottom and 1 on top. Thicken the sauce in the wok with cornstarch slurry to a light glaze, drizzle in hot oil, swirl with a ladle, then pour over the patties to serve.