How to stew raw dog meat in Sichuan cuisine menu;
Ingredients: dog meat1500g
Accessories: green garlic150g chrysanthemum morifolium100g lettuce100g.
Seasoning: 50 grams of ginger, 5 grams of garlic, 5 grams of pepper (red, sharp and dried), 20 grams of dried tangerine peel, 5 grams of salt, 8 grams of monosodium glutamate, 3 grams of bean paste, 50 grams of fermented bean curd (white), 25 grams of sesame paste, 20 grams of brown sugar, 20 grams of soy sauce, 20 grams of white wine, 50 grams of vegetable oil 100 grams of each appropriate amount.
method of work
Cut the boned dog meat into pieces, each piece weighs about 25g. Wash the green garlic and cut it into pieces about 4cm long. Beat the ginger pieces. Remove the pedicels and seeds from the peppers, wash them and cut them into filaments. Cut the sterilized 25g lemon leaves into filaments. Cut the dried tangerine peel into fine particles. Heat a wok on medium heat, fry the dog meat and take it out. Pour in 250ml boiling water, blanch the ginger pieces for about 3min, and fish out. After boiling, take a proper amount of oil and pour it into a small dish filled with shredded chili. Then add garlic paste, bean paste, sesame paste and bean curd to stir fry. Then add ginger, green garlic and dog meat, add oil while frying for about 5 minutes, and cook white wine. Add monosodium glutamate, salt, sugar, soy sauce, dried tangerine peel and appropriate amount of water, turn to a casserole after boiling, 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 sauce15g cooking wine 20g scallion 20g garlic 20g pepper (red, sharp and dried)15g ginger 25g sesame oil15g pepper 3g salt 7g monosodium glutamate 3g pepper 5g each.
method of work
Rinse the dog meat in a clear water basin. Put the pot on fire, add water to boil, blanch the dog meat in a boiling water pot, spread white soy sauce on it, and fork it on the iron fork. After making a fire with charcoal and letting the smoke go, turn the iron fork over the fire until it turns golden. Put the pot on fire, add cooked lard, heat it, add 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 meat1500g
Accessories: green garlic150g chrysanthemum100g lettuce100g 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) 25g sesame paste 25g brown sugar 20.
method of work
Cut the boned dog meat into pieces, each piece weighs about 25g. Wash the green garlic and cut it into pieces about 4cm long. Beat the ginger pieces. Remove the pedicels and seeds from the peppers, wash them and cut them into filaments. Cut the sterilized 25g lemon leaves into filaments. Cut the dried tangerine peel into fine particles. Heat a wok on medium heat, fry the dog meat and take it out. Pour in 250ml boiling water, blanch the ginger pieces for about 3min, and fish out. After boiling, take a proper amount of oil and pour it into a small dish filled with shredded Chili. Then add garlic paste, bean paste, sesame paste and bean curd to stir fry. Then add ginger, green garlic and dog meat, add oil while frying for about 5 minutes, and cook white wine. Add monosodium glutamate, refined salt, sugar, soy sauce, dried tangerine peel and appropriate amount of water, turn to a casserole after boiling, 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 morifolium, lettuce and peanut oil.
method of work
Chop the dog's bones into small pieces, stir-fry in a hot pot until no water overflows, heat the wok and add oil, add garlic paste, bean paste, sesame paste, fermented bean curd, peeled ginger pieces, garlic sprouts and dog meat, stir-fry peanut oil while frying for five minutes, then add cooking wine, two soups, salt, yellow sugar, soy sauce and dried tangerine peel to boil, then pour into a casserole and stew for 90 minutes until soft and rotten, and add seasoning.
The practice of jujube dog meat strips:
Raw materials: 400g of Zizyphus jujuba (Zizyphus jujuba, also known as Zizyphus jujuba, Zizyphus jujuba and Scissors Grass) is widely distributed in all parts of Asia. Its roots are similar to garlic heads, but its diameter is only 2-3cm. It belongs to Liliaceae, and it is a perennial herb, and it 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 the flowers are in bud and ready to be released. Dizao has the functions of detoxicating and promoting blood circulation, and can treat traumatic injury, muscle and bone pain, enteritis, etc., and has anti-cancer effect), 50 grams of dog meat (cooked and lean dog meat), 500 grams of soybean oil (actual consumption of 75 grams) powder coating: egg 1 each, right powder 150 grams, 3 grams of refined salt, soy sauce.
method of work
Wash Dizao, clean root pills and slice them, cut them into shreds, cut cooked and lean dog meat into thin strips, put eggs into a porcelain bowl, add flour, refined salt, soy sauce, pepper noodles and clear water, stir well, then put Dizao and dog meat strips in, mix well, make them hang evenly and paste, heat them in a frying pan, add soybean oil, burn them to 60% heat, and put Dizao with powder coat one by one.
The practice of loquat dog meat:
Raw materials: dog leg meat 1 50g (lean seven fat three), herring fish150g, canned bamboo shoots 50g, spinach 20g, egg liquid 20g, fine dried starch100g, egg yolk 50g, and rich flour100g. 3g of refined salt, 3g of monosodium glutamate, 0g of white sugar100g, 50g of tomato sauce, 25g of rice vinegar, 5g of water starch, 5g of chopped green onion15g and 5g of ginger juice.
method of work
Wash the dog leg meat, take it out after soaking, remove the fascia, wash the green fish meat with clear water, put it on the anvil, gently chop it into fine 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 it evenly in one direction with three bamboo chopsticks. Squeeze into 24 balls by hand, roll with fine dry starch, 24 small strips with bamboo shoots 4 cm long, insert each ball as loquat handle, put egg yolk into a porcelain bowl, add a little water, add rich powder, and stir with bamboo chopsticks to form a moderately dry egg paste; Then wash spinach selectively, control dry water, cut into pieces, heat it on a wok, add peanut oil, heat it to 50%, leave the end of the wok away from the fire, put it firmly, dip the loquat meat in egg yolk paste and put it into the oil pan one by one, then slowly fry the end of the wok on a small fire, be sure not to turn it over, and fry it for about 5 minutes until the loquat meat is golden yellow, or heat it on a wok. 5 grams of monosodium glutamate, stir well, take out of the pot, decant 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 it with water starch and prepare sweet and sour bittern. Take out loquat meat with a colander, pour it into the sweet and sour bittern, turn over several times, pour in hot peanut oil, turn it out of the pan and put it in the middle of spinach.