Loquat-Shaped Dog Meat

Name: Loquat-Shaped Dog Meat
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Ingredients: 150 g Dog leg meat (70% lean, 30% fat, washed, soaked, and tendons removed); 150 g Freshwater fish meat (rinsed with clean water and finely minced); 50 g Canned bamboo shoots (cut into 24 strips 4 cm long for loquat stems); 200 g Spinach (picked clean, drained, and cut into segments); 25 g Beaten egg; 100 g Fine dry starch (for rolling the meatballs); 50 g Egg yolk (mixed with a small amount of water to form a paste); 100 g High-gluten flour (for preparing the egg batter); 50 ml Dog bone white broth; 10 g Cooking wine; 1 kg Peanut oil (actual consumption 75 g); 3 g Fine salt; 3 g MSG; 100 g White sugar (for preparing the sweet and sour sauce); 50 g Tomato paste; 25 g Rice vinegar; 5 g Water starch (for thickening); 15 g Chopped scallion; 5 g Ginger juice

Korean cuisine: Loquat-shaped meatballs made from a blend of dog meat and fish, deep-fried and glazed with sweet and sour sauce, featuring a well-balanced sweet and tangy flavor.

1h 10m

Easy

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Ingredients

Dog leg meat (70% lean, 30% fat, washed, soaked, and tendons removed) 150 g

Freshwater fish meat (rinsed with clean water and finely minced) 150 g

Canned bamboo shoots (cut into 24 strips 4 cm long for loquat stems) 50 g

Spinach (picked clean, drained, and cut into segments) 200 g

Beaten egg 25 g

Fine dry starch (for rolling the meatballs) 100 g

Egg yolk (mixed with a small amount of water to form a paste) 50 g

High-gluten flour (for preparing the egg batter) 100 g

Dog bone white broth 50 ml

Cooking wine 10 g

Peanut oil (actual consumption 75 g) 1 kg

Fine salt 3 g

MSG 3 g

White sugar (for preparing the sweet and sour sauce) 100 g

Tomato paste 50 g

Rice vinegar 25 g

Water starch (for thickening) 5 g

Chopped scallion 15 g

Ginger juice 5 g

Instructions

Make the Meatballs

Rinse the dog leg meat, soak it, then lift it out and remove the tendons. Rinse the freshwater fish meat under clean water, place it on a cutting block, and finely mince it with a double knife. Transfer the minced fish into a porcelain bowl and add the beaten egg, cooking wine, fine salt, MSG, chopped scallion, and ginger juice. Stir in one direction with three bamboo chopsticks until the mixture is evenly combined and becomes firm. Hand-form the mixture into 24 round balls and roll them in the fine dry starch. Cut the bamboo shoots into 24 strips 4 cm long and insert one strip into each ball as a loquat stem.

Prepare the Egg Batter

Place the egg yolk in a porcelain bowl, add a small amount of water, then add the high-gluten flour. Stir with bamboo chopsticks until the batter reaches a medium-thick consistency. Pick over the spinach, rinse it clean, drain off the water, and cut it into segments.

Fry the Meatballs

Heat a wok over the flame and add the peanut oil. Heat the oil to about 50% hot, then remove the wok from the heat and set it down steadily. Dip each loquat-shaped meat ball in the egg yolk batter and lower them into the oil one by one. Return the wok to a gentle low flame and fry slowly—do not use a strong flame. Use a ladle to turn the balls gently, and fry for about 5 minutes until the loquat-shaped meat is golden in color.

Stir-Fry the Spinach

Heat another wok, add 15 g of peanut oil, and heat until hot. Add fine salt and the spinach segments, stir-fry until the color changes, then add 0.5 g of MSG, toss evenly, and remove from the wok. Drain off any liquid and arrange the spinach on both sides of the serving plate.

Sauce and Plate the Dish

Return the wok to the heat, add the dog bone white broth, rice vinegar, white sugar, fine salt, tomato paste, and cooking wine. As soon as the mixture comes to a boil, thicken it with water starch to prepare the sweet and sour sauce. Use a slotted spoon to lift the loquat-shaped meat out and tumble it into the sweet and sour sauce. Quickly toss a few times, drizzle in hot peanut oil, toss once more to coat evenly, then remove from the wok and place the meat in the center between the spinach.