Recipe Name

Dog Meat Hot Pot

Cuisine

Shanghai Cuisine

Recipe Function

< p> Winter health care, kidney care, yang care, blood care

Making materials

Ingredients: dog meat (1500g)

Accessories: fennel (15g) ) Angelica sinensis (50g)

Seasonings: cinnamon (15g) rice wine (100g) white wine (25g) chili (red, sharp, dry) (10g) soy sauce (75g) MSG (2 g) Salt (5g) Chili sauce (25g) White sugar (15g) Lard (refined) (100g) Green garlic (20g) Green onion (10g) Ginger (10g)

Production process

1. Burn all the fluff on the dog skin, put it into cold water, scrape it clean and cut it into small pieces about 4 cm square. Boil it in a pot with cold water at the same time to remove the dirt and blood. Wash with clean water, drain the water, mix well with sorghum wine, salt and MSG and lightly marinate. Cut the green garlic into sections about 3.5 cm long. Wash the cinnamon and fennel with clean water.

2. Heat the wok, add cooked lard, heat until 80% hot, stir-fry the dog meat for three to five minutes, add Shaoxing wine, add chili sauce, white sugar, soy sauce, salt, continue to stir-fry. Collect dry water to make the dog meat flavorful. Then add onion knots, ginger slices, red dried chili peppers (whole), cinnamon, fennel, angelica root and 1000 grams of water. Cover and bring to a boil, then simmer over low heat for about 2 hours until the meat becomes crispy. Remove the cinnamon bark. Add fennel, scallion knots, ginger slices, and dried red chilies into the hot pot and continue to cook for about 10 minutes before serving.