Hot and Sour Dog Meat
A traditional Hunan dish with rich aroma, tender meat, and a thick sauce balancing heat and tang.
Ingredients
Fresh dog meat (boned, soaked in warm water and scraped clean)
1500 g
Cilantro (washed)
200 g
Pickled vegetables (finely chopped)
100 g
Dried red chili peppers
5
Winter bamboo shoots (finely chopped)
50 g
Shaoxing wine
50 g
Small red chili peppers (finely chopped)
15 g
Refined salt
5 g
Green garlic (sliced into rings)
50 g
Soy sauce
25 g
MSG
1.5 g
Vinegar
15 g
White pepper powder
1 g
Wet starch (for thickening)
25 g
Cinnamon bark (crushed)
10 g
Sesame oil (drizzled)
15 g
Scallions (crushed)
15 g
Rendered pork lard
100 g
Ginger (crushed)
15 g
Instructions
1
Step 1
Bone the dog meat, soak it in warm water and scrape it clean. Place it in a pot of cold water, bring to a boil, then remove. Rinse twice with clean water and transfer to a clay pot. Add the crushed scallions, ginger, cinnamon bark, dried red chili peppers, 25 g of Shaoxing wine, and water. Cook until half tender, then cut into 5 cm long × 2 cm wide strips. Finely chop the pickled vegetables, winter bamboo shoots, and small red chili peppers. Slice the green garlic into rings and wash the cilantro.
2
Step 2
Heat a wok over high heat and add 50 g of the rendered pork lard. When the oil reaches about 80% hot, add the dog meat and stir-fry until fragrant. Splash in Shaoxing wine, then add the soy sauce, refined salt, and the original broth. Once it comes to a boil, pour everything into the clay pot and simmer over low heat until tender and the liquid has reduced. Transfer to a serving plate.
3
Step 3
Add rendered pork lard to a wok and heat to about 80% hot. Add the winter bamboo shoots, pickled vegetables, and red chili peppers and stir-fry briefly. Pour in the dog meat broth and bring to a boil. Add the MSG and green garlic, thicken with the wet starch slurry, drizzle in the sesame oil and vinegar, then pour over the dog meat. Arrange the cilantro around the edges and serve.
