The four seasonings for stewing dog meat are tangerine peel, fennel, licorice and angelica. When stewing or cooking dog meat, a few pieces of orange peel can not only remove the fishy smell and greasy taste, but also increase the umami flavor of the soup. Fennel will increase the umami flavor of dog soup and reduce the fishy smell of dogs. Licorice can remove fishy smell, and there is a faint fragrance in the soup. Angelica sinensis can absorb the medicinal taste of dog meat, and it can also keep out the cold with dog soup.

Production steps

Fennel dog broth is prepared by cleaning Daphne odora, Pericarpium Citri Tangerinae, Cinnamomum cassia, Amomum tsaoko and ginger, pulverizing Illicium verum, Cinnamomum cassia and Amomum tsaoko, peeling garlic, cleaning dog meat, cutting into small pieces, and frying in hot oil on a tripod to remove fishy smell. Put all the ingredients in the pot, add appropriate amount of water, boil with strong fire, and then cook with slow fire until the dog meat is cooked and rotten.

250g of raw dog meat, 0/5g of sliced slices10g of dodder10g of salt, monosodium glutamate, ginger, onion and cooking wine. Take 250 grams of dog meat, wash it, put it in a boiling pot, soak it thoroughly, remove the washed blood foam with cold water, and then cut it into pieces one inch square. Wash and chop onions and ginger.

Take 5 grams of rabbit silk and 3 grams of attached tablets and put them into gauze bags. Heat the pot, stir-fry dog meat, onion and ginger, and add yellow wine. Then pour the dog meat into the casserole, put gauze medicine bags, salt, clear soup and so on. Boil it with strong fire and simmer it with slow fire until the dog meat is cooked and rotten. Pick out the medicine bag and throw it away.