Red-Braised Civet Cat
This dish features a rich, fragrant flavor and a glossy red appearance.
Ingredients
Civet cat meat
750 g
Cilantro
1
Dried mushrooms (stems removed)
50 g
Minced garlic (fried until golden)
3 tsp
Ginger
5 slices
Scallion
5
Cooking wine
0.5 tbsp
Soy sauce
0.5 tbsp
Wet cornstarch
0.5 tbsp
Star anise
2
Fresh ginger
1
MSG
2 tsp
Dried tangerine peel
1
White pepper
1 tsp
Sugar
to taste
Salt
to taste
Peanut oil
2500 g
Sesame oil
1 tsp
Instructions
1
Step 1
Blanch the civet cat meat in boiling water, then transfer it to a pot of fresh water. Add star anise, fresh ginger, cooking wine, dried tangerine peel, scallion, and ginger, and simmer until 70-80% cooked (about 40 minutes). Remove and brush with soy sauce.
2
Step 2
Deep-fry the civet cat meat in hot oil until reddish, then remove. Fry the minced garlic until golden, then remove.
3
Step 3
Place the fried civet cat meat into a broth pot briefly, then remove and cut into thick slices. Arrange in a bowl (skin side down). Add the stem-removed mushrooms and fried garlic to the bowl.
4
Step 4
Add ginger, scallion, cooking wine, soy sauce, salt, sugar, and MSG to the original broth, pour over the main ingredients, and steam until tender. Unmold onto a plate. Thicken the original broth with cornstarch, add white pepper and sesame oil, then pour over the dish. Garnish with cilantro around the edges.
