Dog meat is complete, really complete.
Braised dog meat
Ingredients: dog meat 1500g.
Accessories: green garlic 150g chrysanthemum 100g lettuce 100g.
Seasoning: 50g of ginger, 5g of garlic, 5g of prickly ash (dried red tip), 20g of dried tangerine peel, 5g of salt, 8g of monosodium glutamate, 3g of bean paste, 50g of fermented bean curd (white), 20g of sesame paste, 20g of brown sugar, 20g of soy sauce, 50g of white wine and 0/00g of vegetable oil/kloc.
working methods
Cut the boneless dog meat into pieces, each weighing about 25g. Wash the green garlic and cut it into pieces about 4 cm long. Beat ginger slices. Remove the stems and seeds from the peppers, wash them and cut them into filaments. Cut 25 grams of sterilized lemon leaves into filaments. Cut tangerine peel into fine particles. Heat the wok on medium heat, fry the dog meat and take it out. Pour 250 ml of boiling water, blanch the ginger slices for about 3 minutes, and take them out. After boiling, take a proper amount of oil and pour it into a small dish with shredded peppers. Then add garlic paste, bean paste, sesame paste and bean curd to stir fry. Then add ginger, green garlic and dog meat, stir-fry and add oil, about 5 minutes, and cook white wine. Add monosodium glutamate, salt, sugar, soy sauce, dried tangerine peel and appropriate amount of water, bring to a boil, transfer to a casserole, and cover with slow fire to stew dog meat until soft.
Braised dog meat
Ingredients: 700g dog meat.
Accessories: 20 grams of starch.
Seasoning: lard (refined) 40g soy sauce 15g cooking wine 20g onion 20g garlic 20g pepper (dried red tip) 15g ginger 25g sesame oil 15g pepper 3g salt 7g monosodium glutamate 3g pepper 5g each.
working methods
Rinse the dog meat in a clear water basin. Set the pot on fire, add water to boil, blanch the dog meat in the boiling water pot, spread white soy sauce on it, and fork it on the iron fork. Make a fire with charcoal, let the smoke disperse, and turn the iron fork over the fire until it turns golden yellow. Put the pot on the fire, add the cooked lard, heat it, add the pepper, fry it, and then take out the pepper particles. Then add various seasonings, broth and other ingredients.
Guangdong style dog meat
Ingredients: dog meat, garlic paste, bean paste, sesame paste, fermented bean curd, ginger, garlic sprout, peanut oil, cooking wine, second soup, salt, brown sugar, soy sauce, dried tangerine peel, chrysanthemum, lettuce and peanut oil.
working methods
Chop dog bones into small pieces, stir-fry them 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 peanut oil for five minutes, then add cooking wine, two soups, salt, brown sugar, soy sauce and dried tangerine peel to boil, and then pour them into a casserole.
Guangdong style
Spicy dog meat pot
Ingredients: dog meat 1500g.
Accessories: green garlic 150g chrysanthemum 100g lettuce 100g seasoning: ginger 50g garlic 5g pepper (red, sharp and dried) 20g dried tangerine peel 5g salt 8g monosodium glutamate 3g bean paste 50g fermented bean curd (white) 20g sesame paste 20g brown sugar 20g soy sauce 20g white wine 50.
working methods
Cut the boneless dog meat into pieces, each weighing about 25g. Wash the green garlic and cut it into pieces about 4 cm long. Beat ginger slices. Remove the stems and seeds from the peppers, wash them and cut them into filaments. Cut 25 grams of sterilized lemon leaves into filaments. Cut tangerine peel into fine particles. Heat the wok on medium heat, fry the dog meat and take it out. Pour 250 ml of boiling water, blanch the ginger slices for about 3 minutes, and take them out. After boiling, take a proper amount of oil and pour it into a small dish with shredded peppers. Then add garlic paste, bean paste, sesame paste and bean curd to stir fry. Then add ginger, green garlic and dog meat, stir-fry and add oil, about 5 minutes, and cook white wine. Add monosodium glutamate, salt, sugar, soy sauce, dried tangerine peel and appropriate amount of water, bring to a boil, transfer to a casserole, and cover with slow fire to stew dog meat until soft.
Sheng _ dog meat pot
Ingredients: dog meat, garlic paste, bean paste, sesame paste, fermented bean curd, ginger, garlic sprout, peanut oil, cooking wine, second soup, salt, brown sugar, soy sauce, dried tangerine peel, chrysanthemum, lettuce and peanut oil.
working methods
Chop dog bones into small pieces, stir-fry them 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 peanut oil for five minutes, then add cooking wine, two soups, salt, brown sugar, soy sauce and dried tangerine peel to boil, and then pour them into a casserole.
Dizao dog meat tiao
Raw materials: Jujube 400g (jujube, also known as Zizyphus jujuba, Zizyphus jujuba and Scissors Grass) is widely distributed in all parts of Asia. Its roots are similar to garlic, but its diameter is only 2-3cm. It belongs to Liliaceae, is a perennial herb, and likes to grow in the grass in mountainous areas or Yuan Ye. Roots and stems are edible and can also be used as medicinal materials. When collecting, the roots and stems should be collected together so as not to hurt the roots as much as possible. The best time is April-May, when flowers are in bud. Dizao has the functions of detoxicating and promoting blood circulation, and can be used to treat traumatic injury, bone and muscle pain, enteritis, etc. ), 50 grams of dog meat (cooked and lean dog meat), 500 grams of soybean oil (75 grams of actual consumption), powder coating: egg 1, right flour 150 grams, 3 grams of refined salt, and soy sauce 10 grams.
working methods
Clean Zizyphus jujuba, clean root pills and slice them, shred them, cut cooked lean dog meat into thin strips, put eggs in a porcelain bowl, add flour, refined salt, soy sauce, pepper noodles and clear water, stir well, then add Zizyphus jujuba and dog meat strips, mix well, hang them into paste, heat them in a wok, add soybean oil, heat them to 60%, and coat them with powder one by one.
Loquat dog meat
Raw materials: dog leg meat 150g (lean fat), herring 150g, canned bamboo shoots 50g, spinach 200g, egg liquid 25g, fine dried starch 100g, egg yolk 50g, Fugui powder 100g, dog bone soup 50ml.
working methods
Wash the dogleg meat, soak it, take it out, remove the fascia, wash the herring meat with clean water, put it on an anvil, chop it into small pieces with double knives, put it in a porcelain basin, add eggs, cooking wine, refined salt, monosodium glutamate, chopped green onion and ginger juice, and stir evenly in one direction with three bamboo chopsticks. Squeeze into 24 balls by hand, roll with fine dry starch, and insert 24 bamboo shoots into 4 cm long strips. Put the egg yolk into a porcelain bowl, add a little water, add rich powder, and stir with bamboo chopsticks to make a moderately dry egg paste. Then wash the spinach selectively, control the moisture, cut into pieces, heat it in a wok, add peanut oil, heat it to 50%, remove the bottom of the wok from the fire, put it stably, dip the loquat meat in the yolk paste, put it in an oil pan one by one, then slowly stir-fry the bottom of the wok with low fire, and stir-fry it for about 5 minutes without turning over, or heat it in a wok. 5 grams of monosodium glutamate, stir well, take out the pot, pour out the soup and put it on both sides of the plate. Heat the pot again, add dog bone soup, rice vinegar, white sugar, refined salt, tomato sauce and cooking wine, thicken with water starch, and prepare sweet and sour brine. Take out loquat meat with a colander, pour it into sweet and sour bittern, turn it over a few times, pour in hot peanut oil, take it out of the pan and put it in the middle of spinach.
Shancheng braised dog meat
Raw materials: 500g of dog meat, 30g of red fermented bean curd, 30g of white fermented bean curd, 20g of red rice wine100g, 20g of rapeseed oil, 20g of crystal sugar, 50g of monosodium glutamate15g, and 50g of ginger.
working methods
Chop the dog meat for later use, heat the rapeseed oil in the pot, stir-fry the ginger slices, grind and stir-fry the red and white fermented bean curd, stir-fry the dog meat until golden brown, and stew the stir-fried dog meat with red rice wine, crystal sugar and monosodium glutamate for about 90 minutes until the dog meat is cooked.
Roasted dog meat with bean sauce
Ingredients: 600g dog meat.
Seasoning: 50g of bean paste, 25g of vegetable oil, 5g of soy sauce, 5g of oyster sauce 10g, 5g of ginger juice, 3g of ginger, 5g of cooking wine, 4g of salt, 3g of sugar, 2g of monosodium glutamate, 5g of dried tangerine peel and 5g of garlic.
working methods
Ginger, garlic and tangerine peel are cut into fine powder for later use. Heat oil in a wok, add bean paste and stir-fry, add dried tangerine peel, minced ginger and garlic and dog meat, add oyster sauce, soy sauce, ginger juice, cooking wine, refined salt, sugar and water, and bring to a boil. Cook on low heat until the meat is rotten and sprinkle with monosodium glutamate.
Aphrodisiac dog broth
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.
working methods
Wash the dog meat, soak the whole piece in a boiling water pot, take it out and put it in cold water to wash away the blood foam, and cut it into cubes 3.3 cm long; Cut ginger and onion into sections, put dog meat into a pot, stir-fry with ginger slices, add cooking wine, and then pour 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.
Dog meat practice daquan
Juicy dog
The soup is thick and white, and the dog meat is crisp and tender. This is a delicious dish in winter.
Raw materials:
750 grams of milk dog meat. 25g of cooked ham slices, 35g of water-soaked mushrooms, 50g of winter bamboo shoots150g, and 250g of green vegetables. Salt 15g. Peanut oil 100g, monosodium glutamate 12g, onion ginger 15g, Shaoxing wine 35g, pepper 7.5g, sesame oil 5g).
Production process:
After the suckling dog is slaughtered, brush its hair and remove its internal organs and head. Feet and smooth ridges, washed and cut into 4 cm square pieces. Put it in a basin to get water. Ham and mushroom slices. Heat the wok, add peanut oil to 20% (about 50℃) heat, add onion and ginger to stir fry, add dog meat to stir fry, add Shao wine and broth to boil, and then turn to low heat until crisp and rotten. Add salt, turn to high heat, collect thick soup, add pepper and monosodium glutamate, and drizzle with sesame oil. Sliced ham, mushrooms, green vegetables, winter bamboo shoots, etc. They are all stewed with the sauce left in the pot and poured on the dog meat on the plate.
Rock candy dogleg
Features:
Carrion tastes sweet, salty in sweetness, fat but not greasy.
Raw materials:
Half a dog's leg (about 1 .5kg), 10 Chinese cabbage, 400g rock sugar, 7.5g refined salt,10g cooking wine, 7.5g soy sauce,1kg peanut oil (75g actually eaten),1kg.
Production process:
1, wash the dog leg, soak it in cold water for one day, and take it out to control the water; Picking and cleaning rapeseed heart, peeling ginger, cleaning and slicing.
2. Cook the dog leg thoroughly with boiling water, take it out, draw a big square on one side of the dog leg to half the depth of the meat, and apply soy sauce and cooking wine on one side of the skin.
3. Heat the wok, add peanut oil, when it is seven ripe, put down the dog leg skin, fry it and color it, then take it out (don't fry the skin until it bubbles, just color it).
4. Put the dog leg in a big buckle bowl, add rock sugar, cooking wine, salt, ginger slices and pepper, steam it in a steamer for about 2 hours, and take it out when the meat is rotten.
5, cabbage soaked in boiling water, fished out, bathed in cold water, neatly arranged.
6. Take out the dog leg after steaming, remove the original soup, turn the dog leg upside down and buckle it in a big plate, add salt to the rape heart with dog bone soup, take it out after cooking, surround the dog leg, pour the cooked soup into the pot, adjust the taste, and cook it on the dog leg and cabbage heart with water starch.
Stewed dog meat with cabbage and seeds.
Features:
The color is reddish, oily but not greasy, and the taste is tender and smooth.
Raw materials:
250g of dog leg meat, 200g of Chinese cabbage, 40 eggs, 200g of cooking wine15g, 200ml of dog bone soup, 20g of refined salt10g, 20g of soy sauce, 2g of monosodium glutamate, 5g of sugar, 25g of water starch, and 0g of scallion10g.
Production process:
1. Soak dog leg meat, wash it, remove fascia, put it on an anvil, chop it into mud with double knives, put it in a porcelain basin, add eggs, cooking wine, stew sauce, salt and water starch, stir it in one direction, divide it into 4 parts, and polish it with both hands to make 4 big dog balls, which are slightly flat.
2. Heat the wok on the fire, lubricate the wok, add lard, when it is 60% hot, add dog meat balls, fry until the two sides are light yellow and the outer layer crusts, then take it out with a colander, pour the oil into the oil tank, and ignite the wok.
3. Return the dog meat balls to the pot, add cooking wine, soy sauce, refined salt, sugar, onion, ginger slices and dog bone soup, bring to a boil, cover the pot, and simmer for about 20 minutes.
4. Heat with a frying spoon, add 25g of peanut oil, when it is 50% hot, add Chinese cabbage, stir-fry until it becomes soft and discolored, pour it into a meatball pot and burn it together, add monosodium glutamate, and burn it for about 2 minutes, then boil it with strong fire, pick up the onion and ginger slices, put the Chinese cabbage into the soup pot to make the bottom, and then put the dog meat head on the Chinese cabbage with three at the bottom.
Barbecue dog meat
Features:
Dog meat is tender and delicious, and looks like sunflower.
Raw materials:
Dog leg meat 1 m3 (about 1 kg), water-soaked winter bamboo shoots 150g, carrots 250g, green onions 25g, water starch 25g, ginger 15g, dog bone soup 150ml, soy sauce 7.5g, and cooking wine 25g. 5g, refined salt 10g, roasted sesame 15g.
Production process:
1, soak the dog breast in cold water for half a day, take it out, control the water, wipe it with a clean cloth, put it in a boiling pot, cook it thoroughly with fire and water, take it out, wash it and let it cool.
2. Cut the square dog meat into pieces 5 cm long, 2.5 cm wide and 0.4 cm (4 mm) thick; Wash carrots, peel them and cut them into pieces as big as dog meat; Small mushrooms are used as a whole, and the big ones are cut in half; Peel scallion, wash, and cut into sections; Peel ginger, wash and slice.
3, mushrooms can not be opened, fished out, bathed in cold water, squeezed clean water.
4, according to the order of a piece of meat, a piece of carrot, a piece of mushroom, alternately code into the deep plate (neat side down), put the dog meat and other ingredients on it (the middle should be raised); Mix cooking wine, soy sauce, dog bone soup, salt, sugar, pepper and roasted sesame seeds into juice, pour into a meat dish, add onion and ginger, and steam in a steamer with high fire.
5. Take out the meat after steaming for 40 minutes, pick up the onion and ginger, turn the meat into another plate, pour the soup into the pot (if the soup is not enough, add some soup and seasoning), adjust the taste, thicken it with water starch and pour it on the meat.
Fried dog liver
Features:
Dog liver is tender, delicious and fragrant with garlic.
Raw materials:
250g of dog liver, 25g of eggs, 50g of bamboo shoots (canned bamboo shoots), 50g of cucumber slices, 50g of carrot slices, 5g of onion/kloc-0, 0g of ginger/kloc-0, 0g of garlic/kloc-0, 0g of dog bone soup150ml, and 500 ml of peanut oil.
Production process:
1, peeled and washed onions, peeled and washed ginger, peeled and washed garlic, and all cut into rice grains.
2. Wash the dog liver, soak it in clear water for 4 hours, take it out, rinse it for three times, dry it, cut it into thin slices, put it in a porcelain bowl, and add eggs and starch. Refining salt, and homogenizing by hand; Blanch bamboo shoots and carrots in boiling water, take them out and control the water.
3. Then put the frying spoon on the fire, add peanut oil to heat it, add the beaten dog liver, slide it open, fry it thoroughly, take it out and pour out the remaining oil.
4. After cleaning the original frying spoon, heat it and add sesame oil. When heated to 50%, stir-fry onion rice, ginger rice and garlic rice, then add dog liver slices, bamboo shoots, carrot slices, cucumber slices, cooking wine, monosodium glutamate, soy sauce, vinegar, salt noodles and dog bone soup, turn over and stir-fry, thicken with starch and pour over.
Saute shredded dog meat
Features:
This dish is red in color, spicy and smooth, and the celery is fragrant.
Raw materials:
Dog meat is four or two; Three points of refined salt; Celery in twos; One point of monosodium glutamate; Three dried red peppers; Yellow rice wine San Qian; Jiang Mo five points; Dry starch is two yuan; Two cloves of garlic; Cooking oil is one or two yuan; Soy sauce San Qian
Production process:
1. Select dog meat from waist pit or hind legs, soak it in blood, wash it, remove fascia, cut it into pieces about one minute thick, and then cut it into filaments. Wash celery and cut it into one-inch long pieces. Wash the dried red pepper, remove the dust, remove the pedicels and seeds, then obliquely cut into shreds and mash the garlic cloves.
2. Put the cut shredded dog meat into a bowl, add refined salt (dichotomy), yellow wine, dry starch and water starch (five cents), and stir evenly by hand.
3. Put the pot on the fire, add one or two cooking oils to heat it, stir-fry the shredded dog until it becomes loose and discolored, and put it in a bowl. Add oil to the original pot and heat it. First, dry the shredded pepper, ginger slices and minced garlic, and stir-fry with celery a few times. Finally, add shredded dog meat, salt and soy sauce, stir-fry with monosodium glutamate, and stir-fry the fragrance.
dog meat