Miao-style Dog Meat

Miao-style Dog Meat

　　Ingredients: 1500g dog rib meat.

　　　　Seasonings: refined salt, pepper, dog meat fragrance, mint, fresh galangal, fermented tofu, wild scallions, garlic cloves, ginger, dried chili peppers, ground Sichuan peppercorn, green onion sections.

　　　　Method: 1. Initial preparation: Select a local dog weighing about 20 jin (approx. 10 kg), first stun it by hitting its head with a wooden stick until it is unconscious, then bleed it. Scald the whole body with boiling water to remove the hair. Burn the skin with straw fire until scorched, then soak in warm water to soften, scrape and wash until the skin turns light yellow. Eviscerate and rinse the internal organs clean; 2. Cutting and preparation: Cut the dog meat into chunks (each chunk must include skin and bone). Cut fresh galangal into sections, mince part of the dog meat fragrance and ginger, slice part of the ginger, finely chop wild scallions and garlic cloves separately, and roast dried chili peppers over child-parent ash until crisp, then rub into powder; 3. Cooking: Place cold water in a hotpot, add the dog meat, bring to a boil over high heat, skim off the foam, add fresh galangal and ginger slices, then simmer over low heat for 20–30 minutes. Add refined salt, pepper, green onion sections, and dog meat fragrance, then it is ready to be served and eaten while cooking in the pot; 4. Dipping sauce preparation: In a seasoning bowl, place chili powder, ground Sichuan peppercorn, minced dog meat fragrance, minced ginger and garlic, minced wild scallions, fermented tofu, refined salt, and pepper. Then scoop some oily soup from the pot to thin the mixture, and serve with the dog meat as a dip.

　　　　Features: The broth is clear, full of authentic flavor, with tender meat and crispy skin, and has the fragrant aroma of straw, offering a rich local specialty taste. The dog meat is stewed plainly, but it is crispy-skinned, tender-fleshed, savory, and full of original taste.

　　　　Key points in making: When selecting the dog, it should not be too old or too young—older dogs have less crispy skin, and younger ones may carry a gamey taste and lack flavor. When slaughtering, the dog must be stunned to death by hitting its head with a wooden stick, not by knife slaughter, to prevent blood loss and preserve flavor and nutrition. In other parts of Guizhou, dog meat is usually deboned before stewing, then sliced and returned to the pot with broth. Miao-style dog meat is not deboned, and every piece cut must include skin. Pay attention to cooking time: skim the foam as soon as the pot boils; doing it late affects the flavor. When seasoning, avoid adding too many spices or MSG to the dog meat.