Dongpo Dog Meat
A traditional specialty of Jiangsu, featuring a rich red color, tender dog meat, and a distinctive aroma.
Ingredients
dog meat
750 g
fine salt
15 g
Shaoxing wine
30 g
soy sauce
25 g
white sugar
20 g
star anise
5 g
cassia bark
5 g
cardamom
5 g
garlic chives (minced)
25 g
white pepper powder
5 g
Instructions
1
Prepare the dog meat
Remove the bones from the dog meat, place it skin-side down on an iron plate over an open flame and roast the skin until golden. Then soak in water, scrape off the charred film, and wash clean.
2
Blanch
Place in a pot of water and blanch to draw out the blood. Remove, rinse, and cut the dog meat into square pieces.
3
Braise
Transfer to a clay pot. Add the fine salt, Shaoxing wine, soy sauce, white sugar, and spices, then pour in the dog meat broth. Cover, bring to a boil, reduce to low heat, and braise for 2 hours.
4
Steam
Remove the meat and invert it into a bowl. Steam for 1 hour, then unmold onto a serving plate. Sprinkle with white pepper powder and minced garlic chives to finish.
