How to stew raw dog meat in Sichuan cuisine menu;
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.
The practice of 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.
The practice of cooking raw dog meat in 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.
Practice of dog meat strips with red dates;
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: 1 egg, 150 grams of right flour, 3 grams of refined salt and 65438 soy sauce.
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.
The practice of 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.