Ingredients: 250g of dog meat, 0/5g of aconite/kloc-,0/0g of dodder/kloc-,and appropriate amounts of salt, monosodium glutamate, ginger, onion and cooking wine.

Making:

(1) Wash the dog meat, put the whole piece into a boiling pot, soak it thoroughly, take it out and put it in cold water to wash the blood foam, and cut it into cubes 3.3 cm long; Ginger and onion are minced for later use.

(2) Put the dog meat into a pot, stir-fry with ginger slices, add cooking wine, and then pour the dog meat and ginger slices into a casserole; Put Semen Cuscutae and Radix Aconiti Lateralis Preparata into gauze bags, tie them tightly, put them into a casserole with salt and onion, add a proper amount of clear soup, boil them with strong fire, and then simmer them with slow fire until the meat is cooked and rotten.

How to take it: when taking it, remove the medicine bag, add monosodium glutamate, eat meat and drink soup. Twice a day, with meals.

Efficacy: Warming kidney, supporting yang and nourishing essence. Suitable for yang deficiency, listlessness, soreness of waist and knees, etc. (Civil society)

Cai Ming dog meat pot

Its cuisine is Cantonese.

The special meat is soft and rotten, and the special fragrance is very strong.

Ingredients: dog meat, garlic paste, bean paste, sesame paste, fermented bean curd, ginger, garlic sprout, peanut oil, cooking wine, two soups, salt, brown sugar, soy sauce, dried tangerine peel, chrysanthemum, lettuce and peanut oil.

Method: Chop the dog meat into small pieces with bones, stir-fry in a hot pot until water does not overflow, heat the wok to drain oil, add garlic paste, bean paste, sesame paste, fermented bean curd, peeled ginger slices, garlic sprouts and dog meat, stir-fry in peanut oil for five minutes, then add cooking wine, two soups, salt, yellow sugar, soy sauce and dried tangerine peel to boil, and then pour into a casserole to stew for 90 minutes.

Other dog meat practices:

Braised dog meat with vegetable names

Its dishes are Korean.

Featured light-colored tea, soft rotten meat and assorted flavors.

raw material

250g cooked dog meat, egg 100g, starch 75g, flour 25g, sesame oil 500g (actual consumption 75g), sugar 75g, rice vinegar 15g, cooking wine 5g, onion 25g, ginger 15g, dog bone soup100g.

manufacturing process

1. Peel the cooked dog meat slices, cut them into small domino slices, beat the eggs into a bowl, add starch, flour, refined salt and appropriate amount of water, and stir well. 2. Put the wok on fire, add red juice, dog bone soup and dog meat pieces, put tomatoes around the meat pieces, add monosodium glutamate, cooking wine, white sugar, salt noodles and Chili oil, simmer with low fire after boiling, thicken the juice with water starch, pour in a little sesame oil, turn it over a few times, take out the pan and put it in a bowl.

Hot and sour dog meat

Ingredients: fresh dog meat 1500g, coriander 200g, pickles 200g, five dried red peppers, winter bamboo shoots 50g, Shaoxing wine 50g, small red pepper 15g, refined salt 5g, green garlic 50g, soy sauce 25g, monosodium glutamate 1.5g, vinegar/kloc-.

Practice: 1. Boneless dog meat, soaked in warm water, scraped clean, boiled in a cold water pot, fished out, washed twice with clear water, put in a casserole, add 25g chopped green onion, ginger, cinnamon, dried red pepper, Shaoxing wine and clear water, cook until 50% rotten, and cut into strips 5cm long and 2cm wide. Chop pickles, winter bamboo shoots and small red pepper, cut green garlic into sections and wash coriander.

2. Put the wok on a big fire, add 50g of cooked oil, and when it is 80% hot, the human dog meat will explode, spray Shao wine, add soy sauce, refined salt and original soup, bring to a boil, pour into a casserole, simmer with low fire until it is crisp and rotten, collect the juice, and plate.

3. Add cooked lard to the wok, heat it to 80%, add winter bamboo shoots, pickles and red peppers, stir fry a few times, pour the original soup of dog meat to boil, add monosodium glutamate and green garlic, thicken it with wet starch, pour sesame oil and vinegar on the dog meat, and put coriander around.

Hot and sour dog meat

Ingredients: fresh dog meat 1500g, coriander 200g, pickles 200g, five dried red peppers, winter bamboo shoots 50g, Shaoxing wine 50g, small red pepper 15g, refined salt 5g, green garlic 50g, soy sauce 25g, monosodium glutamate 1.5g, vinegar/kloc-.

Practice: 1. Boneless dog meat, soaked in warm water, scraped clean, boiled in a cold water pot, fished out, washed twice with clear water, put in a casserole, add 25g chopped green onion, ginger, cinnamon, dried red pepper, Shaoxing wine and clear water, cook until 50% rotten, and cut into strips 5cm long and 2cm wide. Chop pickles, winter bamboo shoots and small red pepper, cut green garlic into sections and wash coriander.

2. Put the wok on a big fire, add 50g of cooked oil, and when it is 80% hot, the human dog meat will explode, spray Shao wine, add soy sauce, refined salt and original soup, bring to a boil, pour into a casserole, simmer with low fire until it is crisp and rotten, collect the juice, and plate.

3. Add cooked lard to the wok, heat it to 80%, add winter bamboo shoots, pickles and red peppers, stir fry a few times, pour the original soup of dog meat to boil, add monosodium glutamate and green garlic, thicken it with wet starch, pour sesame oil and vinegar on the dog meat, and put coriander around.

Stewed dog meat in casserole

This dish is golden red in color, rich in fragrance, juicy, crisp and mellow.

Ingredients: 500g of dog hind leg meat, Bichi (snail fragrance)100g, white sugar log, white wine log, dried tangerine peel log, galangal log, 6g of star anise, log of Amomum tsaoko, 2g of pepper, 20g of refined salt, 20g of vegetable oil120g, 20g of soy sauce, and soup/kloc-0.

Production method: L, cut the dog meat into 4cm cubes, rinse it twice with clear water, control the moisture, wash the Bichi, and pick the tender tips.

2. Heat the wok, add vegetable oil, heat it to 70%, add Tsaoko, star anise, pepper, sugar, salt, dried tangerine peel, ginger and soy sauce, stir-fry the dog meat for 20 minutes, add soup, boil it and pour it into the casserole. Put the casserole on fire, add the white wine twice, and simmer for about 1 hour. When the soup thickens, add mint.

Note: 1. Remove blood stains from dog meat with clear water, and then rinse it clean. After cooking, the smell is greatly reduced and the meat is fragrant.

2. Stew the dog meat in a casserole, boil it on a big fire, and stew it slowly on a small fire, with the dog meat crisp and rotten.

3. After Bichi (snail fragrance) is put in, you can iron it. If it is cooked, the fragrance will be gone.

Stewed dog meat with attached slices

Ingredients: 6 grams of cooked aconite, 0/00g of ginger150g of dog meat150g of seasoning.

Production method: stir-fry garlic and peanut oil in a wok, add pieces of dog meat until the skin turns yellow, add appropriate amount of water, boil with strong fire, let people simmer the slices of aconite and ginger, then simmer with slow fire until the dog meat is cooked and season.

Usage: Take with meals.

Function: warming the middle and dispelling cold. It is used for the weak with cold limbs, frostbite, frequent urination, dizziness and anemia.