The following is the practice of Hunan cuisine dog meat hot pot for reference only.
You can also refer to the practice of Chongqing hot pot.
I'll just tell you the steps:
1. Dog meat is hot.
2. put oil in the pot, and add ginger slices when it is 50% hot to make it smell fragrant.
Step 3 add dog meat and stir fry
4. Cook the white wine (note that it is white wine) and cover the pot.
At this time, dog meat basically has no earthy smell.
/kloc-Add other spices after 0/min, and be careful not to forget to dry the pepper (don't slice the whole pepper).
Add the soup until there is no dog meat, bring to a boil, skim the fat and simmer for 10- 15 minutes.
Sprinkle with green garlic.
Note: Don't eat dog meat with mung beans!
Dog meat hotpot
[Main materials and auxiliary materials]
65438 live yellow dogs +0 … about 65438 +05-20kg.
Jiu Shao ...............................................................................................................................................................................
Wild perilla 25g
Coriander 150g
Sesame oil100g
Zanthoxylum oil ... Zanthoxylum oil ... Zanthoxylum oil
25 grams of pepper.
Sesame paste 200g.
Mashed garlic ...............................
fermented bean curd ...............................................................................................................................................................................
50 grams of balsamic vinegar.
Leek sauce 150g
Monosodium glutamate 10g
50 grams of refined salt.
30 grams of shredded onion.
[Cooking method]
1. Strangle the dog, 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 remaining 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.
[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.