Deep-Fried Finger-Cut Dog Meat
炸指盖 (Fried Finger Covers)
Korean dish prepared by simmering dog meat until tender, coating it in batter, and deep-frying until pale golden. It features a crisp exterior and juicy, tender interior, and is served with sesame salt.
Ingredients
Dog breast square meat (washed, soaked for one day)
500 g
Egg
1
Stewing sauce (diluted with water)
500 g
Water starch (for batter)
50 g
Refined salt
10 g
Peanut oil (net consumption 50 g, heated to 80% hot)
750 g
Sesame salt (served on the side in a small dish)
25 g
Sichuan pepper (for cooking meat)
5 g
Cinnamon bark (for cooking meat)
5 g
Star anise (for cooking meat)
5 g
Instructions
1
Soaking and Cooking the Meat
Wash the dog breast meat thoroughly and soak it in clear water for one day. Drain and place it in a cooking pot. Add clear water, Sichuan pepper, star anise, and cinnamon bark. Bring to a boil over high heat, skim off the foam, and cook until half-done. Remove the meat and rinse it clean.
2
Braising Until Tender and Slicing
Dilute the stewing sauce with clear water and pour it into the strained meat-cooking broth. Add the dog breast meat and braise until soft and tender. Remove and drain. Once cooled, cut the meat into diagonal slices about 10 cm long and 2 cm wide.
3
Coating with Batter
Combine the egg, water starch, and refined salt in a bowl and mix into a smooth batter. Coat the meat slices evenly with the batter.
4
Frying and Plating
Heat the peanut oil in a frying pot until it reaches about 80% hot. Add the battered dog meat slices and fry until the surface turns an ivory yellow. Remove and drain the oil. Chop the fried slices into finger-sized pieces with a knife, arrange on a serving plate, and serve with a small dish of sesame salt on the side.
