Dog Meat Hot Pot
A traditional Northeast Chinese winter tonic hot pot, made primarily with dog meat and served with a variety of dipping condiments.
Ingredients
dog meat (chopped into two pieces and blanched in water)
10500 g
shredded green onion
2 liang
cilantro (cut into lengths of about 8 fen)
2 liang
chili oil
2 liang
mustard powder
2 liang
chive blossoms
2 liang
garlic paste
2 liang
fine salt
2 liang
MSG
5 qian
water (for boiling the dog meat)
15500 g
Instructions
1
Prepare the condiments
Place the shredded green onion on a plate. Cut the cilantro into lengths of about 8 fen and add it to the plate. Put the remaining ingredients in separate small bowls, with one spoonful in each bowl.
2
Prepare the dog meat
Chop the dog meat into two pieces, blanch it in water, then remove and rinse it. Bring the water to a boil in a stockpot, add the dog meat, and skim off the foam. Once it boils again, cook over medium heat until the meat is tender. Remove the meat and place it in a basin, remove the bones, and shred the meat with chopsticks.
3
Serve at the table
Heat the hot pot, add the dog meat broth and shredded dog meat, and stir in the MSG. The dish is ready when the broth boils again. Place the small bowls of condiments on the table so diners can season and dip their food as desired.
