Dog Meat on a Chopping Board

Dog Meat on a Chopping Board

　　Dog Meat on a Chopping Board is one of the innovative dishes of Jilin cuisine. It uses tender dog forelegs as the main ingredient, which are braised to perfection. The dish boasts a rich and aromatic flavor with a novel presentation.

　　Ingredients:

　　2 dog forelegs, dog fat, (text error), cilantro segments, red chili peppers, scallions, ginger, radish, perilla leaves, soy sauce, fine salt, white sugar, monosodium glutamate, starch, Sichuan peppercorns, star anise, Shaoxing wine, soybean oil.

　　Preparation Method:

　　Soak the dog legs (with skin and fur still on) in cold water for eight to ten hours, then remove and blanch in boiling water. Place them in a pot with water, scallions, ginger, and Shaoxing wine. Bring to a boil over high heat, then simmer over low heat until fully cooked and tender. Remove the meat, discard the bones, and chop the dog lungs and dog fat. Heat a wok, add soybean oil, and sauté the dog fat, dog lungs, and dog broth along with other seasonings. Bring to a boil to make the dog meat sauce. Take a chopping board, place the dog leg meat on it, and slice the meat thinly. Arrange the slices neatly on top of the dog leg bones. On the other side of the board, arrange sliced scallion whites, red chili strips, and cilantro segments to complete the presentation.