Rolled Dog Meat

Name: Rolled Dog Meat
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Ingredients: 200 g dog hind leg meat (soaked in clean water, washed, cut into 7 cm long strips); 200 g dog caul fat (rinsed with clean water, dried, cut into 3 pieces); 100 g eggs (beaten); 75 g fine white flour (25 g sprinkled on the caul fat, 50 g for the egg-flour batter); 50 g fine dry starch (for the egg-flour batter); 15 g cooking wine (7.5 g for marinating, 7.5 g for the egg batter); 2 g fine salt; 1.5 kg vegetable oil (for deep-frying; 1.5 kg measured, about 100 g actually used); 10 g scallion (peeled, washed, cut into fine strips); 2.5 g ginger (peeled, washed, cut into fine strips); 15 g sesame oil (for marinating the meat strips); 2.5 g ground white pepper; 25 g chili soy sauce; 15 g sesame salt (served on the side)

Korean-style dog meat dish: strips of dog hind leg meat wrapped in caul fat and deep-fried until golden and crispy.

1h 0m

Easy

0 favorites

Ingredients

dog hind leg meat (soaked in clean water, washed, cut into 7 cm long strips) 200 g

dog caul fat (rinsed with clean water, dried, cut into 3 pieces) 200 g

eggs (beaten) 100 g

fine white flour (25 g sprinkled on the caul fat, 50 g for the egg-flour batter) 75 g

fine dry starch (for the egg-flour batter) 50 g

cooking wine (7.5 g for marinating, 7.5 g for the egg batter) 15 g

fine salt 2 g

vegetable oil (for deep-frying; 1.5 kg measured, about 100 g actually used) 1.5 kg

scallion (peeled, washed, cut into fine strips) 10 g

ginger (peeled, washed, cut into fine strips) 2.5 g

sesame oil (for marinating the meat strips) 15 g

ground white pepper 2.5 g

chili soy sauce 25 g

sesame salt (served on the side) 15 g

Instructions

Prepare and roll the ingredients

Soak the dog hind leg meat in clean water, wash it, and cut it into strips about 7 cm long and as thick as a bamboo mat strand; peel and wash the scallion and ginger, and cut both into fine strips. Rinse the dog caul fat with clean water, pat it dry, cut it into 3 pieces, lay them flat on a chopping block, and sprinkle with 25 g of fine white flour. Place the dog meat strips, scallion strips, and ginger strips into a porcelain bowl, add 7.5 g cooking wine, fine salt, MSG, sesame oil, and ground white pepper, mix well, divide the mixture among the 3 pieces of caul fat, and roll each one into a short cylinder.

Make the egg batter

Crack the eggs into a porcelain bowl, add 7.5 g cooking wine and fine salt, beat with chopsticks until smooth, then stir in 50 ml of clean water, 50 g of fine white flour, and the fine dry starch, mixing with bamboo chopsticks until smooth and elastic with no visible lumps of flour.

Deep-fry

Heat a wok over high heat and add the vegetable oil. When the oil reaches about 150°C (medium heat), evenly coat each meat roll with the egg-flour batter and lower them one by one into the oil. As the oil temperature rises, switch to low heat and fry for about 6 minutes, carefully controlling the heat so the outside does not burn while the inside stays raw. When the outside turns golden brown, lift the rolls out with a slotted spoon, drain off the oil, cut each roll into thick diagonal slices, and arrange on a serving plate.