Stewed Dog Meat in Brown Sauce, Hongjiang

Stewed Dog Meat in Brown Sauce, Hongjiang

　　Stewed dog meat in brown sauce is a famous game dish in Hongjiang. The preparation of this dish generally involves three steps: First, the dog meat is scraped clean and placed in a pot with cold water. Once it comes to a boil to remove the gaminess, it is cut into one-inch cubes. Next, a wok is heated over high heat, and rendered pork lard is added until it is about 80% hot. The dog meat is then stir-fried for three minutes, after which yellow wine is poured in, followed by soy sauce and salt, and the mixture is further stir-fried to allow the seasonings to penetrate the meat. Finally, the stir-fried dog meat is placed in an earthenware bowl lined with a bamboo mat, along with spices such as cinnamon and cold water. It is simmered over medium heat and then low heat for about two hours before being returned to the wok to come to a boil. The stewed dog meat in brown sauce is characterized by its soy-sauce-red color, tender texture, exceptionally rich aroma, and remains delicious even when eaten in large quantities.