Longkou Dog Meat

Longkou Dog Meat

　　Longkou Dog Meat

　　Longkou is skilled at cooking dog meat, and its fame has spread near and far. In recent years, when overseas and Hong Kong–Macao hometown associations organize group trips back home, they always make a point to visit Longkou to taste it. The dish has received outstanding praise and is hailed as “truly delicious, leaving you craving more after just one bite.”

　　The preparation method for Longkou dog meat is as follows: cut the dog meat into pieces and sear them in a hot wok over high heat until dry, then remove and clean the wok; prepare the other ingredients and stir-fry them in oil until half-cooked, then remove and clean the wok; flatten some ginger, stir-fry it in oil, then add a little dried tangerine peel before pouring in water—usually enough to just cover the meat. Simmer over medium heat for about half an hour, then taste it. When the meat is neither mushy nor tough, it’s ready for seasonings. The seasoning proportions are: 15 small pieces of fermented tofu, 20 grams of brown sugar, 10 grams of crushed duckweed leaves, and an appropriate amount of cooking oil per kilogram of dog meat. Place all the seasonings in a bowl, mash them together, then add 50 grams of softened dried bamboo shoots, along with the other ingredients, and mix everything with the dog meat in the wok. Cover and simmer over low heat until there is a good amount of sauce but it’s not sticky. Once it comes to a rolling boil three times, the aroma will be irresistible—it’s truly a heavenly dish you won’t want to miss out on.