Sour Spicy Dog Meat
A classic Hunan-style dish: dog meat slow-cooked until fork-tender, then finished with a hot and sour sauce.
Ingredients
Fresh dog meat (boneless, soaked in warm water and scraped clean)
1500 g
Pickles (minced)
100 g
Winter bamboo shoots (minced)
50 g
Small red chili peppers (minced)
15 g
Green garlic (mashed into paste)
50 g
Coriander (washed)
200 g
Dried red chili peppers
5
Cooking wine (used in batches)
50 g
Salt
5 g
Soy sauce
25 g
MSG
2 g
Ground white pepper
1 g
Cinnamon (cracked)
10 g
Scallion (cracked)
15 g
Ginger (cracked)
15 g
Vinegar
15 g
Wet starch
25 g
Sesame oil
15 g
Cooked lard (used in batches)
100 g
Instructions
1
Step 1
Remove the bones from the dog meat, soak it in warm water and scrape it clean. Place it into a pot of cold water, bring to a boil and remove, then rinse twice with clean water. Transfer the meat to a clay pot, add the cracked scallion, ginger, cinnamon, dried red chili peppers, 25g of cooking wine and water. Cook until the meat is halfway tender, then remove and cut into strips 5cm long and 2cm wide. Mince the winter bamboo shoots, pickles and small red chili peppers, mash the green garlic into a paste, and wash the coriander.
2
Step 2
Place a wok over high heat, add 50g of cooked lard and heat until 80% hot. Add the dog meat and stir-fry until fragrant. Pour in the cooking wine, then add soy sauce, salt and the original broth. Bring to a boil, then pour the mixture into the clay pot. Simmer over low heat until the meat is very tender, reduce the sauce until almost dry, then transfer to a serving plate.
3
Step 3
Place a wok, add cooked lard and heat until 80% hot. Add the winter bamboo shoots, pickles and red chili peppers and stir-fry briefly. Pour in the original dog meat broth and bring to a boil. Add MSG and green garlic paste, then thicken the sauce with wet starch. Drizzle with sesame oil and vinegar, pour the sauce over the dog meat, and garnish with coriander around the plate to serve.
