Steamed Dog Dish (Qiankun Style)

Steamed Dog Dish (Qiankun Style)

　　Steamed Dog Dish (Qiankun Style)

　　The dog skin is scorched over a flame until yellowed, then soaked in water to soften. After scraping and washing, it is soaked in cold water until the meat becomes swollen. The meat is then gently pounded repeatedly with a wooden stick while rinsing to remove all blood and achieve a tender texture. The dog meat is sliced into strips and soaked in cold water. Ingredients such as radix asparagi, rehmannia root, goji berries, licorice root, and lemon are washed clean. The chicken breast is removed, and the poached chicken meat and pork knuckle are each cut into eight pieces. Ginger is sliced, and scallions are cut into sections. Both the chicken and pork knuckle are soaked in a ginger and scallion water mixture. Lean pork and chicken breast are separately minced using the back of a knife, then each is soaked in ginger and scallion water. A wok is placed over heat, water is added and brought to a boil. A segment of cypress wood is added to eliminate any strong odors, followed by the dog meat, scallions, ginger, and cooking wine. The mixture is simmered over medium heat until thoroughly cooked. The dog meat is then removed, rinsed, and cooled. The chicken and pork knuckle are blanched in boiling water. Clean water is added to the pot along with the chicken, pork knuckle, scallions, and ginger. The mixture is brought to a rapid boil over high heat, then any foam is skimmed off. The heat is reduced to a low simmer, and the meat is cooked until tender. At this point, the dog meat and fragrant spices (响把) are added. Radix asparagi, rehmannia root, and licorice root are wrapped in cheesecloth and placed in the pot along with the other ingredients. The broth is brought to a boil, then pepper and cooking wine are added. Minced pork is stirred in, and once it coagulates, the meat is removed. The clarified broth is strained into the serving vessel. The top is sealed with warm cotton paper, and the dish is steamed until the meat is tender. The herb packet is then removed. The broth is returned to the pot and brought to a boil again, then minced chicken is added. The same clarification process is used to produce a clear chicken broth. Salt and MSG are added to season. This flavored broth is poured back into the vessel containing the dog meat, which is tightly covered and steamed again under high pressure. The lemon is peeled, deseeded, and sliced into fine strips, then divided into two portions for serving. Fermented broad bean paste (douban) is pan-fried until fragrant, also divided into two portions, and served together with the steamed dog dish.

　　Features: The dog meat is tender, soft, and smooth on the palate. The broth is clear, rich, and flavorful, offering nourishing properties that help invigorate the spleen, replenish qi, warm the kidneys, and support yang energy.