Accessories: Fennel (15g) Angelica sinensis (50g)

Seasoning: Cinnamon (15g) Rice wine (100g) White wine (25g) Chili pepper (red, sharp, dry )(10g) Soy sauce (75g) MSG (2g) Salt (5g) Chili sauce (25g) White sugar (15g) Lard (refined) (100g) Green garlic (20g) Green onion (10 g) Ginger (10g)

Put in cooked lard and heat the wok until it is 80% hot. Stir-fry the dog meat for three to five minutes. Add Shaoxing wine, add chili sauce, sugar, soy sauce and salt. , continue to stir-fry, remove the water, and make the dog meat flavorful. Then add onion knots, ginger slices, red dried chili peppers (whole), cinnamon, fennel, angelica root and 1000 grams of water. Cover and bring to a boil, then simmer over low heat for about 2 hours until the meat becomes crispy. Remove the cinnamon bark. Add fennel, scallion knots, ginger slices, and red dried chili peppers, then pour them into the hot pot and continue cooking for about 10 minutes before eating

Dog Meat Hot Pot in Wenshan Prefecture, Yunnan

Put the dog meat Cut into moderately sized pieces, put into an iron pan and stir-fry with lard, and serve with garlic cloves, ginger, soy sauce, strawberry, Sichuan peppercorns, chili pepper, salt, etc. When the meat is fragrant and yellow in color, add water and bring to a boil, then transfer it to a clay pot and continue simmering. When the dog meat is cooked, add in fresh side dishes and cook until it is cooked, then it can be eaten with water.

2. Debone the dog meat and slice it into slices, put it into a casserole filled with water, then add grass fruits, pepper, ginger and salt, then simmer over high heat. After the meat is tender, it can be eaten with water. .

3. Wash the dog meat, chop it into several large pieces and put it into an iron pot, then add ginger slices, peppercorns, grass fruits, and salt, cook the dog meat with clean water, take it out, and then remove the bones. Slice into hot pot and cook until tender, then serve with water.

The best raw materials for making dog meat hot pot are healthy yellow-haired dog meat; no matter which way you eat it, it is best to eat it with water. The condiments for dipping in water must include grass fruit powder, minced ginger, Sichuan pepper powder, salt, chili powder, monosodium glutamate, coriander, mint, green onion, etc. can be added or subtracted according to individual tastes; dogs should be slaughtered on the same day and used on the same day.

Jilin Yanbian Dog Meat Hot Pot

Dog Meat Hot Pot is a Korean-style delicacy. Originated from Yanbian Korean Autonomous Prefecture, Jilin Province. The meat of this dish is fragrant but not greasy, lean but not woody, the soup is fresh and refreshing, and rich in nutrients. Eat it in winter to drive away the cold, eat it in summer to escape the heat, nourish and strengthen the body, and regular consumption has certain effects on rheumatism.

Ingredients: Dog meat, balsamic vinegar, coriander essence, salt, lettuce, MSG, vermicelli, cooking wine, tofu, shredded green onions, wild perilla chili oil, sesame oil, sesame sauce, pepper, fermented bean curd, garlic paste, chive sauce

Preparation method: put in a large pot Pour in water, put the washed and soaked dog meat into the pot and bring to a boil, skim off the foam, blanch it through, take it out and wash it. Then put the dog meat pieces and wild perilla seeds into the pot together, add enough water, cover the pot, and cook over medium heat for 3-4 hours, until the skin is rotten and the meat is removed from the bones. Tear the cooked dog meat into shreds with your hands and put it on a plate. Put the remaining dog bones in the pot and cook. The longer the cooking time, the whiter the soup will be and the more delicious it will be. The best color is milky white. Put various condiments into small bowls. Ignite the hot pot, add the original soup for cooking dog meat into the pot, add refined salt, monosodium glutamate, and seasonings to adjust. Serve when the soup boils, then serve with various main ingredients, auxiliary ingredients, and seasonings. Customers can choose according to their needs when eating.

Hainan Dog Meat Hot Pot

Hainanese people generally eat dog meat hot pot. The dog is first marinated with sesame oil, soy sauce, salt, ginger, and cooking wine for a while, then fried in oil, simmered until half cooked, and then stewed with dried vegetables such as rhubarb, fungus, and dried bamboo shoots. Hainan "dog meat sauce" is made of minced garlic, ginger, mixed sauce, coriander, fresh orange juice, and fresh chili. The fragrant dog meat is dipped in a moderately sour and spicy dipping sauce, which is very appetizing. The aroma will leave you with an endless aftertaste after eating! Rice is made by kneading cooked dry rice into rice balls while it is still hot. The "Big Dog Meat" is a delicacy as famous as Hainan's four famous dishes. The Big Dog Meat is also eaten in hot pot. Its soup contains red dates, Codonopsis pilosula, wolfberry, pepper, cooked sesame and other tonics and unique southern seasonings.

Guizhou Miaojia Dog Meat Hot Pot

Ingredients: 1500 grams of dog rib meat

Seasoning: refined salt, pepper, dog meat flavor (mint), fresh kaempferol, tofu Milk, wild onions, garlic cloves, ginger, dried chilies, peppercorns, green onion sections.

Preparation method: 1. Preliminary processing: Choose a native dog of about 20 kilograms, hit the head with a wooden stick to make it faint and then bleed. Scald the entire body with boiling water to remove hair. Then use straw to light a fire and simmer until the skin is charred. Finally, soak it in warm water, scrape and wash it until the skin turns light yellow. Cut off the belly and remove the internal organs, rinse them clean.

2. Cut and match: Take the dog meat and chop it into pieces (each piece must have bones attached). Fresh shanna cut into sections, part of the dog meat is fragrant, minced ginger, part of the ginger is sliced, wild onions and garlic cloves are minced separately, dried chili peppers are kneaded into noodles with mother-of-pearl ash cannon crackers.

3. Cooking: Put cold water in the hot pot, add dog meat, boil over high heat to remove the foam, add fresh kaempferol and ginger slices, reduce to low heat and simmer for 20-30 minutes, add refined salt, Pepper, scallion knots, and dog meat are fragrant, and it is ready to be cooked and eaten.

4. Preparation of the flavor dish: Take a seasoning bowl, add chili noodles, Sichuan pepper noodles, minced dog meat, minced ginger and garlic, minced wild onions, fermented bean curd, refined salt and pepper noodles, and then scoop it into the pot. Dilute the fatty soup and serve with the dog meat for dipping. Features: The soup is clear and original, the meat is tender and the skin is crispy, it has the fragrance of straw, and the local flavor is rich. The dog meat is stewed, but it tastes crispy on the skin, tender on the meat, fresh in the soup, and full of flavor.

The key to production: When selecting ingredients, the dog should not be too old nor too tender. The skin of old dog will not be crispy, and the dog that is too tender will have a fishy smell and lack of flavor. When slaughtering, the dog's head must be hit with a wooden stick to kill it. Do not kill it with a knife, so that the blood is not lost in the body and its flavor and nutrition are ensured. In other places in Guizhou, when dog meat is cooked, it is first deboned, stewed, and then sliced ??into pots for soup. The bones of Xiasi dog meat are not removed, and each piece must be cut with the skin on. Pay attention to the heat. Make the foam as soon as the pot is opened. Doing it too late will affect the flavor. When seasoning, be careful not to add too many spices or MSG to the dog meat.