Hot and Sour Dog Meat

Name: Hot and Sour Dog Meat
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Ingredients: 1500 g Fresh dog meat (boneless, soaked in warm water and scraped clean); 50 g Winter bamboo shoots (minced); 100 g Pickled vegetables (minced); 15 g Small red chili peppers (minced); 50 g Garlic sprouts (cut into blossoms); 200 g Cilantro (washed); 5 Dried red chili peppers; 100 g Rendered pork lard; 50 g Cooking wine; 5 g Refined salt; 1.5 g MSG; 1 g Ground white pepper; 15 g Scallions (bruised); 15 g Ginger (bruised); 15 g Vinegar; 10 g Soy sauce; 10 g Cinnamon (bruised); 25 g Wet cornstarch slurry; 15 g Sesame oil

A famous Hunan-style dish, braised with pickled vegetables and red chili peppers. The dog meat is tender and succulent, with a rich, sour and spicy flavor.

1h 30m

Easy

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Ingredients

Fresh dog meat (boneless, soaked in warm water and scraped clean) 1500 g

Winter bamboo shoots (minced) 50 g

Pickled vegetables (minced) 100 g

Small red chili peppers (minced) 15 g

Garlic sprouts (cut into blossoms) 50 g

Cilantro (washed) 200 g

Dried red chili peppers 5

Rendered pork lard 100 g

Cooking wine 50 g

Refined salt 5 g

MSG 1.5 g

Ground white pepper 1 g

Scallions (bruised) 15 g

Ginger (bruised) 15 g

Vinegar 15 g

Soy sauce 10 g

Cinnamon (bruised) 10 g

Wet cornstarch slurry 25 g

Sesame oil 15 g

Instructions

Initial Preparation

Remove bones from the dog meat, soak in warm water and scrape clean. Place in a cold water pot, parboil and remove, rinse 2 times with clean water. Put into an earthenware pot, add bruised scallions, ginger, cinnamon, dried red chili peppers, cooking wine and water. Cook until 50% tender, remove, cut into strips 5 cm long and 2 cm wide. Mince pickled vegetables, winter bamboo shoots and small red chili peppers, cut garlic sprouts into blossoms, wash cilantro and set aside.

Braise the Dog Meat

Place a wok over high heat, add rendered pork lard and heat to 80% hot. Add dog meat and stir-fry until fragrant. Pour in cooking wine, add soy sauce, refined salt and original cooking broth. Bring to a boil, pour into the earthenware pot, braise over low heat until very tender. Reduce the liquid until almost dry, transfer to a serving plate.

Thicken Sauce and Pour Over

Place a wok, add pork lard and heat to 80% hot. Add minced winter bamboo shoots, pickled vegetables and red chili peppers, stir-fry a few times. Pour in the original dog meat broth, bring to a boil. Add MSG and garlic sprouts, use wet cornstarch slurry (thinned) to thicken the sauce. Drizzle with sesame oil and vinegar, pour over the dog meat, arrange cilantro around the plate and serve.