Spicy and Sour Dog Meat

Spicy and Sour Dog Meat

　　【Dish Name】Spicy and Sour Dog Meat 【Cuisine】Hunan Cuisine 【Characteristics】This dish has a rich aroma, tender and soft meat, thick and rich sauce, and a spicy yet tangy flavor. 【Ingredients】1500g fresh dog meat, 200g coriander, 100g pickled vegetables, 5 dried red chilies, 50g winter bamboo shoots, 50g Shaoxing wine, 15g small red chilies, 5g salt, 50g green garlic, 25g soy sauce, 1.5g monosodium glutamate, 15g vinegar, 1g pepper, 25g wet starch, 10g cinnamon, 15g sesame oil, 15g scallions, 100g lard, 15g ginger 【Preparation】1. Remove the bones from the dog meat, soak in warm water, and scrub clean. Boil in cold water, remove, rinse twice with clean water, then place in a clay pot. Add crushed scallions, ginger, cinnamon, dried red chilies, 25g Shaoxing wine, and water. Cook until half-tender, then cut into strips 5cm long and 2cm wide. Chop the pickled vegetables, winter bamboo shoots, and small red chilies; slice the green garlic into flower shapes; wash the coriander. 2. Heat 50g of lard in a wok over high heat. When hot, add the dog meat to release its aroma, pour in Shaoxing wine, add soy sauce, salt, and the original broth. Bring to a boil, then pour into a clay pot. Simmer over low heat until tender and soft, reduce the sauce, and transfer to a plate. 3. In a wok, heat lard until hot. Add winter bamboo shoots, pickled vegetables, and red chilies, stir-fry briefly. Pour in the original dog meat broth and bring to a boil. Add monosodium glutamate and green garlic, thicken with warm starch, drizzle with sesame oil and vinegar, and pour over the dog meat. Garnish with coriander around the edges. Notes: 1. Choose plump, healthy, disease-free dogs. 2. Dog meat has a strong gamey smell; wash with warm water right after slaughtering to remove the odor. 3. Simmer over low heat without adding more broth halfway through; cooking time is about 2 hours. 4. Pickled vegetable preparation: Clean and dry a clay jar, add 2500g warm water, then 150g salt, 25g Sichuan peppercorns, 5g star anise, 100g liquor, 50g sugar, and 50g yellow vinegar. Wash and dry the vegetables to be pickled, place them in the jar, seal, and let ferment for one or two days to make pickled vegetables.