Dog blood dish

Dog blood dish

　　Ingredients (main, supplementary, seasonings, names, specifications, quantities)

　　Main ingredient: 1000g puppy

　　Supplementary ingredients: dried chili peppers, dried tangerine peel, red chili peppers, garlic, cooking wine, salt, chicken essence

　　Preparation method (craftsmanship, process)

　　1. Take one live dog, slaughter it at the neck, collect the blood in a vessel while continuously stirring until the blood does not clot, then set the blood aside for later use. Scald off the fur using 80°C water, remove the internal organs and clean them.

　　2. Cut 1000g of dog meat into 2cm pieces, and set aside an appropriate amount of internal organs for later use.

　　3. Heat a wok, add oil, and stir-fry the dog meat and internal organs over medium heat until golden brown. Add dried chili peppers, tangerine peel, and cooking wine. Pour in water and simmer until there is a small amount of broth. Add red chili peppers and green garlic, stir-fry, then add dark soy sauce and chicken essence. Pour in the dog blood and stir-fry until the blood is cooked. Drizzle with a bit of hot oil to finish.

　　Characteristics

　　Rich flavor, tender bones, dark glossy color, authentic taste.