Fried and Glazed Dog Meat Balls

Name: Fried and Glazed Dog Meat Balls
Ingredients: 400 g Dog leg meat (soak, then remove and drain, trim off all fascia, chop into mince); 50 g Ground pork fat; 250 g Canned bamboo shoots (sliced); 15 g Rehydrated wood ear mushrooms (sliced); 5 g Finely chopped scallion; 5 g Finely chopped ginger; 1 Egg; 5 g MSG (monosodium glutamate); 5 g Fine salt; 200 ml Dog bone broth (for mixing the thickening sauce); 10 g Stewing sauce; 10 g Soy sauce; 15 g Cooking wine; 10 g Sesame oil; 5 g Vinegar; 10 g Sliced garlic; 15 g Scallion segments; 500 g Peanut oil (actual usage about 50 g, heated to 70% hot); 10 g Dry starch (for mixing the meat filling); 15 g Slurry (for thickening the sauce)

Korean dish: dog meat meatballs are deep-fried to a golden brown, then glazed with a savory sauce. They have a crisp, tender, fluffy texture with rich, fragrant umami flavor.

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Ingredients

Dog leg meat (soak, then remove and drain, trim off all fascia, chop into mince) 400 g

Ground pork fat 50 g

Canned bamboo shoots (sliced) 250 g

Rehydrated wood ear mushrooms (sliced) 15 g

Finely chopped scallion 5 g

Finely chopped ginger 5 g

Egg 1

MSG (monosodium glutamate) 5 g

Fine salt 5 g

Dog bone broth (for mixing the thickening sauce) 200 ml

Stewing sauce 10 g

Soy sauce 10 g

Cooking wine 15 g

Sesame oil 10 g

Vinegar 5 g

Sliced garlic 10 g

Scallion segments 15 g

Peanut oil (actual usage about 50 g, heated to 70% hot) 500 g

Dry starch (for mixing the meat filling) 10 g

Slurry (for thickening the sauce) 15 g

Instructions

Prepare the meat filling

After soaking the dog leg meat, remove and drain it, trim off all fascia, and chop it into mince. Place it in a porcelain bowl together with the ground pork fat. Add the chopped scallion, chopped ginger, salt, egg, and stewing sauce, and stir until well combined. Then add 150 ml of cold water and the dry starch, mix vigorously until the mixture becomes sticky and elastic, and shape into dog meat balls.

Deep-fry the dog meat balls

Heat a wok over high heat, add the peanut oil, and once the oil reaches about 70% hot, add the dog meat balls and deep-fry until cooked through. When the surface turns golden brown, remove and drain off the excess oil.

Glaze and plate

Leave a little oil in the wok, then add the sesame oil. Add the bamboo shoot slices and rehydrated wood ear mushroom slices and stir-fry until evenly coated. Immediately pour in the sauce that has been mixed evenly with fine salt, MSG, soy sauce, vinegar, dog bone broth, scallion segments, and sliced garlic to make a thin flowing gravy. Add the dog meat balls, toss a few times, drizzle with more sesame oil, then remove from the heat and plate to serve.