White Sauce Milk Dog
A traditional winter dish from Jiangsu, featuring a rich, milky-white broth with tender, fragrant dog meat.
Ingredients
Milk dog meat (slaughtered, de-haired, with innards, head, feet and spine removed)
750 g
Cooked ham slices
25 g
Soaked dried mushrooms (sliced)
35 g
Winter bamboo shoots (sliced or cubed)
150 g
Baby bok choy hearts
250 g
Refined salt
15 g
Peanut oil (for stir-frying)
100 g
MSG
12 g
Scallion and ginger (for frying aroma)
15 g each
Shaoxing wine
35 g
White pepper powder
7.5 g
Sesame oil (for drizzling)
5 g
Instructions
1
Preparing the dog meat
After slaughtering the milk dog, remove the hair, discard the innards, head, feet and spine, wash thoroughly, chop into 4 cm cubes, and parboil in a pot of water to remove impurities.
2
Preparing the side ingredients
Slice the cooked ham and the soaked mushrooms into pieces; set the baby bok choy hearts aside for later use.
3
Braising the dog meat
Place a wok over the heat, add the peanut oil and heat to about 20% hot (roughly 50 °C), add the scallion and ginger and fry until fragrant, then add the dog meat and stir-fry briefly. Pour in the Shaoxing wine and meat broth, bring to a boil, then move to low heat and simmer until the meat is tender and falling apart. Add the refined salt, turn up the heat to reduce and concentrate the sauce, stir in the white pepper powder and MSG, drizzle with sesame oil, and transfer the meat to a serving plate.
4
Finishing with sauce and garnish
Quickly sauté the ham slices, mushroom slices, baby bok choy hearts and winter bamboo shoots in the residual sauce left in the wok, then pour the mixture evenly over the plated dog meat. Serve immediately.
