Dog Meat Clay Pot
A signature Cantonese dish: dog meat braised with a variety of sauces until tender, served with vegetables and a dipping sauce.
Ingredients
Dog meat (cut into small bone-in pieces)
Minced garlic
Bean paste
Sesame paste
Fermented tofu
Ginger (peeled, in chunks)
Garlic sprouts (cut into segments)
Peanut oil
Cooking wine
Secondary stock
Salt
Brown sugar
Soy sauce
Dried tangerine peel
Chrysanthemum greens
Lettuce
Instructions
1
Dry-frying the dog meat
Cut the bone-in dog meat into small pieces and stir-fry in a hot wok until no liquid seeps out.
2
Sautéing and braising
Heat oil in a wok and add the minced garlic, bean paste, sesame paste, fermented tofu, peeled ginger chunks, garlic sprout segments, and the dog meat. Add more peanut oil as you stir-fry. After 5 minutes, pour in the cooking wine, secondary stock, salt, brown sugar, soy sauce, and dried tangerine peel, bring to a boil, then transfer everything to a clay pot and braise for 90 minutes until tender.
3
Serving with accompaniments
When serving, add chrysanthemum greens, lettuce, and peanut oil, and provide small side dishes of chili shreds, lemon leaf shreds, and warm cooked peanut oil for dipping.
