Spicy Mala Dog Meat

Name: Spicy Mala Dog Meat
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Ingredients: 500 g clean dog meat (boiled in plain water until about 80% cooked, then cooled and cut into roughly 2 cm cubes); 50 g green chili peppers (cut into oblique elephant-eye slices); 3 g Sichuan peppercorns; 20 g garlic (sliced); 50 g oil; 25 g soy sauce; a pinch salt; a pinch MSG; 15 g cooking wine; 5 g dried chili peppers; to taste chicken broth (for braising)

A classic Hunan winter dish: dog meat is braised until tender, then stir-fried with sharp peppers and dried chilies for a spicy, fragrant flavor and a soft, tender texture.

1h 10m

Easy

0 favorites

Ingredients

clean dog meat (boiled in plain water until about 80% cooked, then cooled and cut into roughly 2 cm cubes) 500 g

green chili peppers (cut into oblique elephant-eye slices) 50 g

Sichuan peppercorns 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 broth (for braising) to taste

Instructions

Preparation

Boil the clean dog meat in plain water until about 80% cooked. Remove, let cool, then cut into roughly 2 cm cubes. Cut the green chili peppers into oblique elephant-eye slices.

Braising the Dog Meat

Heat a wok with a little oil, add the sliced garlic and dried chili peppers, and stir-fry until fragrant. Add the dog meat cubes, then pour in a little finishing oil, cooking wine, soy sauce, MSG, and chicken broth to taste. Simmer over low heat until tender, then turn up the heat to reduce the sauce until glossy. Splash in another drizzle of finishing oil and a little cooking wine, sprinkle in ground Sichuan peppercorns, and remove from the wok.

Stir-frying the Green Chili Peppers

In a separate wok, heat a little oil and stir-fry the green chili pepper slices. Season with salt and MSG, then transfer to the center of the serving plate.