500 grams of clean dog meat, 50 grams of pepper, 3 grams of pepper, 20 grams of garlic, 50 grams of oil, 25 grams of soy sauce, a little salt and monosodium glutamate, 0/5 grams of cooking wine/kloc-,5 grams of dried pepper, and a proper amount of chicken soup.

Exercise:

1. Boil the washed dog meat with white water for eight times, cool it and cut it into pieces about 2 cm square. Cut the pepper into elephant's eyes.

2. Put a little oil in the pot, stir-fry garlic slices and dried peppers, add dog meat, add Ming oil, cooking wine, soy sauce, monosodium glutamate and chicken soup, simmer on low fire, collect juice on high fire, pour Ming oil and cooking wine, add pepper powder, and start the pot.

3, put a little oil in another pot, stir fry, add salt and monosodium glutamate to the center of the plate.

The practice of braised dog meat

Fresh dog meat 1000g, dried red pepper 15g, garlic cloves 25g, ginger 15g, garlic 25g, vegetable oil 75g, cooking wine 50g, soy sauce 50g, cooked sesame noodles 10g, monosodium glutamate 2g and refined salt 20g.

1. Soak dog meat in clear water for one day.

2, garlic peeled, washed and cut into sections; Peel garlic and smash it; Peel ginger, wash, slice, wash pepper, remove pedicle and cut into sections for later use.

3. Take out the dog meat, wash it, control the water, cut it into 3 cm square pieces and put it in the pot. It is best to add water until there is no meat, boil it, take it out, rinse it with water for three times, and control the moisture.

4. Heat oil in the pot, add dog meat, stir-fry for 4 minutes, and add cooking wine and soy sauce. When the water is dry, add onion, prickly ash and water and simmer on low heat. When the meat is rotten, add salt, garlic powder and monosodium glutamate, boil it, put it in a bowl, sprinkle the cooked sesame noodles and eat it while it is hot.

Dog meat hotpot

[Main materials and auxiliary materials]

Live yellow dog 1 ... about 15-20kg Shaoxing wine ................... 30g.

Wild perilla

Chili oil ...................................

Mashed garlic ...............................

Leek sauce150g monosodium glutamate10g refined salt 50g shredded onion 30g.

[Cooking method]

1. strangle the dog with a rope, 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.

Ingredients: fresh dog meat 1500g, coriander 200g, pickles 200g, five dried red peppers, winter bamboo shoots 50g, Shaoxing wine 50g, small red pepper 15g, refined salt 5g, green garlic 50g, soy sauce 25g, monosodium glutamate 1.5g, vinegar/kloc-.

Practice: 1. Boneless dog meat, soaked in warm water, scraped clean, boiled in a cold water pot, fished out, washed twice with clear water, put in a casserole, add 25g chopped green onion, ginger, cinnamon, dried red pepper, Shaoxing wine and clear water, cook until 50% rotten, and cut into strips 5cm long and 2cm wide. Chop pickles, winter bamboo shoots and small red pepper, cut green garlic into sections and wash coriander.

2. Put the wok on a big fire, add 50g of cooked oil, and when it is 80% hot, the human dog meat will explode, spray Shao wine, add soy sauce, refined salt and original soup, bring to a boil, pour into a casserole, simmer with low fire until it is crisp and rotten, collect the juice, and plate.

3. Add cooked lard to the wok, heat it to 80%, add winter bamboo shoots, pickles and red peppers, stir fry a few times, pour the original soup of dog meat to boil, add monosodium glutamate and green garlic, thicken it with wet starch, pour sesame oil and vinegar on the dog meat, and put coriander around.

Hot and sour dog meat

Ingredients: fresh dog meat 1500g, coriander 200g, pickles 200g, five dried red peppers, winter bamboo shoots 50g, Shaoxing wine 50g, small red pepper 15g, refined salt 5g, green garlic 50g, soy sauce 25g, monosodium glutamate 1.5g, vinegar/kloc-.

Practice: 1. Boneless dog meat, soaked in warm water, scraped clean, boiled in a cold water pot, fished out, washed twice with clear water, put in a casserole, add 25g chopped green onion, ginger, cinnamon, dried red pepper, Shaoxing wine and clear water, cook until 50% rotten, and cut into strips 5cm long and 2cm wide. Chop pickles, winter bamboo shoots and small red pepper, cut green garlic into sections and wash coriander.

2. Put the wok on a big fire, add 50g of cooked oil, and when it is 80% hot, the human dog meat will explode, spray Shao wine, add soy sauce, refined salt and original soup, bring to a boil, pour into a casserole, simmer with low fire until it is crisp and rotten, collect the juice, and plate.

3. Add cooked lard to the wok, heat it to 80%, add winter bamboo shoots, pickles and red peppers, stir fry a few times, pour the original soup of dog meat to boil, add monosodium glutamate and green garlic, thicken it with wet starch, pour sesame oil and vinegar on the dog meat, and put coriander around.

Stewed dog meat in casserole

This dish is golden red in color, rich in fragrance, juicy, crisp and mellow.

Ingredients: 500g of dog hind leg meat, Bichi (snail fragrance)100g, white sugar log, white wine log, dried tangerine peel log, galangal log, 6g of star anise, log of Amomum tsaoko, 2g of pepper, 20g of refined salt, 20g of vegetable oil120g, 20g of soy sauce, and soup/kloc-0.

Production method: L, cut the dog meat into 4cm cubes, rinse it twice with clear water, control the moisture, wash the Bichi, and pick the tender tips.

2. Heat the wok, add vegetable oil, heat it to 70%, add Amomum tsaoko, star anise, pepper, sugar, salt, dried tangerine peel, ginger and soy sauce, stir-fry the dog meat for 20 minutes, add soup, boil it and pour it into the casserole. Put the casserole on fire, add the white wine twice, and simmer for about 1 hour. When the soup thickens, add mint.

Note: 1. Remove blood stains from dog meat with clear water, and then rinse it clean. After cooking, the smell is greatly reduced and the meat is fragrant.

2. Stew the dog meat in a casserole, boil it on a big fire, and stew it slowly on a small fire, with the dog meat crisp and rotten.

3. After Bichi (snail fragrance) is put in, you can iron it. If it is cooked, the fragrance will be gone.

Stewed dog meat with attached slices

Ingredients: 6 grams of cooked aconite, 0/00g of ginger150g of dog meat150g of seasoning.

Production method: stir-fry garlic and peanut oil in a wok, add pieces of dog meat until the skin turns yellow, add appropriate amount of water, boil with strong fire, let people simmer the slices of aconite and ginger, then simmer with slow fire until the dog meat is cooked and season.

Usage: Take with meals.

Function: warming the middle and dispelling cold. It is used for the weak with cold limbs, frostbite, frequent urination, dizziness and anemia.

Finally, you should pay attention to eating dog meat and avoid it.

People with non-deficiency cold diseases should avoid eating dog meat. Dog meat is a hot food and should not be eaten too much at a time. Anyone suffering from cough, cold, fever, diarrhea, yin deficiency and excessive fire is not suitable for eating.

Second, avoid eating half-baked dog meat. Eating undercooked dog meat, Trichinella spiralis bred in dog meat will infect human body.

Three don't eat mad dog meat. The saliva of mad dog contains rabies virus. As long as the human skin is damaged during the operation, it may be infected with the virus. Therefore, mad dog meat should be resolutely avoided.

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.