Crispy Skin Dog

Crispy Skin Dog

　　Ingredients: 1500g dog meat with skin, 250g smoked bean curd. 　

　　Seasonings: 150g total of green and red chili peppers, 50g each of dried chili peppers, garlic, star anise, small chili peppers, and Pixian bean paste, 80g onion, 10g each of sesame seeds, soy sauce, cooking wine, Golden Palace brand monosodium glutamate, and chicken essence, 20g each of oyster sauce, salt, and white sugar, 30g each of scallion segments, Sichuan peppercorns, chopped scallions, cilantro, and ginger slices, 250g salad oil.

　　Preparation: 1. Cut the dog meat into 2.5cm cubes, place in a basin, and marinate with cooking wine, scallion segments, salt, white sugar, and 20g of ginger slices for 30 hours. 2. In a pot, add cold water and bring the dog meat to a gentle boil over low heat. Once boiling, remove the meat, rinse with cold water, and set aside. 3. Heat salad oil in a pot until it reaches 50% heat, add star anise, 10g of Sichuan peppercorns, 10g of ginger slices, Pixian bean paste, and 10g of dried chili peppers, and stir-fry over low heat until fragrant. Add the dog meat and stir-fry over low heat for 5 minutes. Transfer to a clay pot, add 2500g of water, and simmer over low heat for 30 minutes. Remove the dog meat and discard the star anise, Sichuan peppercorns, dried chili peppers, scallions, and ginger. 4. Heat salad oil in a pot until it reaches 70% heat, add garlic, 20g of Sichuan peppercorns, 40g of dried chili peppers, and small chili peppers, and stir-fry until aromatic. Add smoked bean curd, dog meat, and 200g of the original broth, and simmer over low heat for 5 minutes. Season with oyster sauce, monosodium glutamate, chicken essence, soy sauce, and green and red chili pepper pieces, then toss lightly before serving in a hotpot with chopped onions. Sprinkle with roasted sesame seeds, chopped scallions, and cilantro, and light an alcohol burner under the pot.