Clay Pot Braised Dog Meat
A traditional Dongjiang Hakka specialty from Guangdong, braised in a clay pot until meltingly tender. Richly flavored and ideal for nourishing winter meals.
Ingredients
dog meat (cut into chunks)
to taste
oil (for stir-frying)
to taste
minced garlic
to taste
fermented soybeans (Chaoshan seasoning)
to taste
red fermented tofu
to taste
sesame paste
to taste
cooking wine
to taste
broth
to taste
brown sugar
to taste
ginger chunks
to taste
dried tangerine peel
to taste
dark soy sauce
to taste
MSG
to taste
garlic stems
to taste
chili strips (garnish)
to taste
lemon leaves (garnish)
to taste
vegetables (garnish)
to taste
Instructions
1
Stir-fry the dog meat
Stir-fry the dog meat with oil, minced garlic, fermented soybeans, red fermented tofu, and sesame paste, then splash in the cooking wine.
2
Boil and transfer to clay pot
Add the broth, brown sugar, ginger chunks, and dried tangerine peel. Cover and bring to a boil, then pour everything into a clay pot.
3
Braise over low heat
Simmer over low heat until the meat is about eighty percent tender.
4
Season and finish
Stir in the dark soy sauce, MSG, and garlic stems, and the dish is ready.
5
Serve at the table
At the table, keep the clay pot warm over a charcoal stove and eat the meat while hot, accompanied by chili strips, lemon leaves, and other fresh vegetables as condiments.
