[Main materials and auxiliary materials]

65438 live yellow dogs +0 … about 65438 +05-20kg.

Jiu Shao 30g

25g wild perilla.

Coriander 150g

Sesame 100g

Pepper oil l50g

Pepper 25 grams

Sesame paste 200 grams

Garlic paste l50g

5 pieces of fermented bean curd

50 grams of balsamic vinegar

Chive sauce150g

0 g monosodium glutamate

50 grams of refined salt

30g shredded onion

[Cooking method]

1. strangle the dog with a rope, then cut off the blood vessels in the limbs and bleed. Scald the dog hair with boiling water, then wash it with clear water and dry it. Bake the whole dog with charcoal fire or blowtorch until golden brown, soak it in clear water for 30 minutes, and slowly scrape off the burnt skin with a knife to make it light yellow. Scrape it clean, or it will affect the taste of the soup. After scraping, wash, disembowel, take out the internal organs, and wash and soak the heart, liver, abdomen and intestine for later use. Cut dog meat into dozens of pieces according to different parts, each piece is about 750- 1000g, and soak it in clear water for 30 minutes.

2. Put the water into the pot; Blanch the washed and soaked dog meat in a pot, skim off the floating foam, and remove the washed impurities after blanching. Then put the dog meat and wild perilla together in the pot, add enough water, cover the pot, and cook for 3 to 4 hours on medium heat until the skin is rotten and the meat is boneless.

3. Put the boiled dog meat pieces into the basin and take them out. Wash your hands, shred the dog meat with your hands, put it on a plate, and cook the rest of the dog bones in a pot. The longer it takes to cook, the whiter and more delicious the soup will be, and the color of the soup will be milky white.

4. Put all kinds of ingredients into small bowls respectively, and put a small spoon in each small bowl for diners to choose at will.

5. Put the soup of boiled dog meat into a hot pot, then boil it with red-hot charcoal, and add refined salt, monosodium glutamate and Shaoxing wine to taste. Bring the hot pot to the table and add the shredded dog. Dip your own seasoning when eating meat, and drink the soup in the pot while eating.

& ltbr & gt[ process key]

1. The time for scalding dog hair should not be too long, and it is better to scald it until it can be wiped off by hand.

Don't burn the dog skin too fast. In a hurry, the dog skin is easy to crack, which affects the quality.

When you are in cook the meat, you should add enough water at a time, not in the middle.

After the dog meat is cooked, you must not cut it with a knife, but shred it by hand to maintain the unique flavor of the hot pot.

[Flavor characteristics]

"Dog Hot Pot" is the traditional flavor of Korean people in Jilin Province. This dish originated in Yanji City, Yanbian Korean Autonomous Prefecture, Jilin Province, and is widely circulated among Korean compatriots. Hot pot meat is not greasy, thin but not firewood, and the soup is fresh and refreshing and nutritious. Eat in winter to drive away the cold, eat in summer to escape the heat, nourish and strengthen the body and prolong life. Korean dog meat 1. Preparation materials and ingredients: 3500g dog meat.

Seasoning: yellow rice wine 30g perilla seed 25g coriander 100g sesame oil 100g chili oil 150g pepper 25g sesame paste 200g garlic 100g fermented bean curd (red) 100g balsamic vinegar 50g pickled chives 100g monosodium glutamate 5g salt. The proper amount of Jilin dog meat hot pot is 1. Take 3500 grams of dog meat weighing about 700 grams, soak it in clear water for 30 minutes, take it out and drain it;

2. Put the water into a cauldron, put the washed and soaked dog meat into the cauldron to boil, skim off the floating foam, and remove the washed impurities after scalding thoroughly;

3. Put the dog meat pieces and perilla seeds into the pot together, add enough water, cover the pot, and cook for 3 to 4 hours on medium heat until the skin is rotten and the meat is deboned.

4. Take out the boiled dog meat pieces and put them in the basin, and tear the dog meat into silk by hand and put them in the plate;

5. Take 300 grams of dog bones and cook them in a pot. The longer the cooking time, the whiter the soup, the more delicious the taste, and the better the milky white of the soup;

6. Add cold boiled water to sesame sauce and fermented bean curd respectively? Scholar? Mix well into sesame paste and fermented milk;

7. Sesame paste, fermented milk and pickled shallots, Chili oil, coriander powder, garlic paste, shredded onion, balsamic vinegar, sesame oil, refined salt, monosodium glutamate and pepper. Put it in a small bowl and choose;

8. Put the soup of boiled dog meat into a hot pot, then boil it with red-hot charcoal, and add refined salt, monosodium glutamate and yellow wine to taste;

9. Bring the hot pot to the table and add shredded dog meat;

10. Dip in the ingredients prepared by yourself when eating meat, and drink the soup in the pot while eating. Korean dog meat practice Korean dog meat

1; Slaughter-bloodletting (four legs again)-hair removal (hot water withdrawal)-court session-division-cold water immersion (6-8 hours)

2; Stir-fry the sauce with a little oil (preferably northeast soy sauce), add onion, ginger and garlic, add pepper (whole) and water to avoid meat.

The principle is that a big fire boils and a small fire frowns.

3; Seasoning star anise, pepper, fennel, dried ginger, cooking wine, salt, monosodium glutamate ... Pay special attention (tear up the dog's bile after boiling to remove the fishy smell)

4; Stir-fried dog sauce; Chop the cooked dog fat oil, add onion, ginger, garlic, pepper and soy sauce, add coriander powder and fry.

5; Edible method; Large pieces of meat, shredded pork, dog skin, dog steak, dog broth, dog broth stewed tofu (note; All soup dishes must be

As for developing other dishes, it depends on your local habits. The main ingredients and accessories of authentic Korean dog meat are Laogou (L), Geba (10g), salt (250g), Amomum tsaoko (10g), Amomum villosum (10g), wild perilla (20g) and cinnamon (10g). Zanthoxylum bungeanum (10g), clove (10g), red rice (50g), angelica dahurica (10g), onion (50g), cinnamon (10g), soy sauce (50g) and star anise (65433). 2. Put the broth into the pot, first put the spice gauze into the pot, then pour the dog meat into the pot, boil it, skim off the floating foam and impurities, and simmer for 4 hours on low heat until the meat is cooked. If you eat it cold, you can shred the dog meat and put it on a plate. Mix it with soy sauce, vinegar and sesame oil and pour it on the meat.