Spicy Dog Meat
A signature Hunan dish with a glossy finish, a mildly spicy and numbing flavor, and tender, fall-off-the-bone meat.
Ingredients
Clean dog meat (pre-boiled in plain water to 80% cooked)
500 g
Green peppers (cut into elephant-eye-shaped pieces)
50 g
Sichuan peppercorns (minced)
3 g
Garlic (sliced)
20 g
Oil
50 g
Soy sauce
25 g
Salt
a pinch
MSG
a pinch
Cooking wine
15 g
Dried chili peppers
5 g
Chicken stock
to taste
Instructions
1
Step 1
Boil the cleaned dog meat in plain water until it is about 80% cooked; let it cool, then cut it into roughly 2 cm cubes. Cut the green peppers into large elephant-eye-shaped slices.
2
Step 2
Heat a wok with a little oil, add the sliced garlic and dried chili peppers, and stir-fry until fragrant. Add the dog meat, then add finishing oil, cooking wine, soy sauce, MSG, and chicken stock, and simmer over low heat until the meat is tender. Turn up to high heat to reduce the sauce, drizzle with finishing oil and cooking wine, sprinkle in the minced Sichuan peppercorns, then remove from the heat.
3
Step 3
In a separate pan, heat a little oil and stir-fry the green peppers. Add salt and MSG, remove from the heat, and place the peppers in the center of a serving plate.
