Velveted Dog Tenderloin

Name: Velveted Dog Tenderloin
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Ingredients: 250 g Dog tenderloin (remove silver skin, cut into long strips); 50 g Egg whites; 500 g Peanut oil (net consumption 50 g); 50 g Starch; 75 g Granulated sugar; 15 g Rice vinegar; 5 g Soy sauce; 15 g Shaoxing wine; 25 g Scallion (minced); 10 g Ginger (minced); 4 g Fine salt

Tender dog meat with a sweet-sour, slightly salty flavor, smooth and refreshing — a Korean-style smooth stir-fry.

23 min

Easy

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Ingredients

Dog tenderloin (remove silver skin, cut into long strips) 250 g

Egg whites 50 g

Peanut oil (net consumption 50 g) 500 g

Starch 50 g

Granulated sugar 75 g

Rice vinegar 15 g

Soy sauce 5 g

Shaoxing wine 15 g

Scallion (minced) 25 g

Ginger (minced) 10 g

Fine salt 4 g

Instructions

Velveting the meat strips

Remove the silver skin from the dog tenderloin and cut into long strips. Place in a bowl, add the egg whites, starch, and fine salt, then toss by hand until the meat is evenly coated. Slip the strips into warm oil and cook through briefly, then lift out and drain off the excess oil.

Seasoning and finishing

Heat the wok over the flame, add a small amount of peanut oil along with the minced scallion and ginger, and stir-fry briefly to release the aroma. Pour in the Shaoxing wine, rice vinegar, soy sauce, fine salt, granulated sugar, and a small splash of water. Stir until the sugar is fully dissolved. Add the velveted dog tenderloin strips, thicken the sauce with a starch slurry, drizzle in a little bright oil, toss to coat evenly, remove from the wok, transfer to a serving plate, and serve immediately.