Boiled dog meat hotpot is a 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. In the Korean Hotel in Jilin, all the dog broth is fresh meat of the day, and there is no stock. The dog broth made in this way is called clear soup. There are many ways to eat dog meat, such as stewed tofu with dog meat, dried cabbage with dog meat and hot pot with dog meat. But no matter what dog meat you eat, a bowl of dog broth is indispensable. When you look back at this bowl of soup, you feel a smell in your nose, and this dog meat will taste more and more fragrant. "Compendium of Materia Medica" records the production method of Huajiang dog meat: "Eating dog meat often can soothe the five internal organs, warm and tonify yang, clear the body and replenish qi, strengthen the stomach and kidney, warm the waist and knees, and replenish blood vessels". Ingredients: Fat and tender dog. Seasoning: ginger, dog gall, Amomum villosum, pepper powder, pepper, fish and coriander, vegetable oil, garlic, coriander, dog oil, chopped green onion, monosodium glutamate, etc. They are all shaped by knife cutting: the dog is shaved, scraped clean, washed, broken, viscera removed, bones removed, and boiled several times to remove blood until there is no smell. Then cut it into two sections, put it into a casserole, add a proper amount of water and ginger, stew it with strong fire until the soup boils, drop a little bitter gall, remove foam and residue, stew it with low fire until it is soft, take it out and drain it, coat it with cooked vegetable oil to make the surface of dog meat shine, and cut it into 3 cm square slices according to the consumption. Cooking method: cooking. Wash the pot and put it on the fire. Boil the original dog broth, add the meat slices, and add a little ginger, garlic, fish, coriander, onion, pepper, pepper powder, Amomum villosum and monosodium glutamate to make it tasty. When eating, take a small bowl (65,438+0 pieces per person) and put a proper amount of Chili noodles into it, boil it with dog oil, add salt, ginger rice, garlic paste, fish coriander, chopped green onion, pepper, pepper powder, soup stock and monosodium glutamate to make it dip in water and mix well, and then serve it with dog meat. Flavor features: It is a local specialty of Huajiang. Technical essentials: Use a small fire when stewing dog meat to avoid the soup being too thick.