Sichuan cuisine, as the first of the eight flavors of China's four major cuisines, originated in ancient Pakistan and Shu, and emerged in the Qin and Han Dynasties. Classical Sichuan cuisine took shape in the Han and Jin Dynasties. Sichuan cuisine has a wide range of materials and diverse dishes, and it is well seasoned with spicy food. Come and learn the recipe of Sichuan cuisine and dog meat with me!

Sichuan cuisine dog meat encyclopedia

How to stew dog meat raw:

Ingredients: 15g of dog meat

Accessories: 15g of green garlic, 1g of chrysanthemum morifolium, 1g of lettuce

Seasoning: 5g of ginger, 5g of garlic, 5g of pepper (red, sharp and dried), 2g of dried tangerine peel, 5g of salt, 8g of monosodium glutamate, 3g of bean paste 5. 25g of sesame sauce 25g of brown sugar 2g of soy sauce 2g of white wine 5g of vegetable oil 1g of each appropriate amount

Practice

Cut the dog meat with bones, each weighing 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 and cleaned 25g of lemon leaves into filaments. Cut the dried tangerine peel into fine particles. Stir-fry the dog meat until dry, then take it out. Pour in 25 ml of boiling water, blanch the ginger pieces for about 3 minutes, and take it out. Heat the wok with high heat, add oil, bring it to a boil, then pour some oil into a small dish with shredded Chili. Then add garlic, bean paste, sesame paste and bean curd to stir fry. Add ginger pieces, green garlic and dog meat, and stir fry for about 5 minutes.

braised dog meat:

main ingredient: dog meat 7g

auxiliary material: starch 2g

seasoning: lard (refined) 4g soy sauce 15g cooking wine 2g scallion 2g garlic 2g pepper (red, sharp and dried). 15 grams of ginger, 25 grams of sesame oil, 15 grams of pepper, 3 grams of salt, 7 grams of monosodium glutamate, 3 grams of pepper, and 5 grams of pepper.

Practice

Rinse the dog meat in a clear water basin. Put the pot on fire, add water to boil it, blanch the dog meat in a boiling water pot, smear white soy sauce on it, and fork it on the iron fork. After making a fire with charcoal and seeing the smoke go away, turn the iron fork over the fire until it is golden yellow. Put the pot on fire. Stir-fry until fragrant, then remove the pepper. Then add all kinds of spices, broth and roasted dog meat, add the lid and simmer for about 3 minutes. Then add starch and stir twice, put it in a large plate, and scratch the skin hard to eat.

spicy dog meat pot:

main ingredient: 15g dog meat

auxiliary material: 15g green garlic, 1g chrysanthemum, 1g lettuce, 1g seasoning: 5g ginger, 5g garlic, 5g pepper (red, sharp and dried), 2g dried tangerine peel, 5g salt, 8g monosodium glutamate, 3g bean paste and 5g fermented bean curd (white). 25g of sesame sauce 25g of brown sugar 2g of soy sauce 2g of white wine 5g of vegetable oil 1g of each appropriate amount

Practice

Cut the dog meat with bones, each weighing 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 and cleaned 25g of lemon leaves into filaments. Cut the dried tangerine peel into fine particles. Stir-fry the dog meat until dry, then take it out. Pour in 25 ml of boiling water, blanch the ginger pieces for about 3 minutes, and take it out. Heat the wok with high heat, add oil, bring it to a boil, then pour some oil into a small dish with shredded peppers. Then add garlic, bean paste, sesame paste and bean curd to stir fry. Add ginger pieces, green garlic and dog meat, and stir fry for about 5 minutes.

the way to cook raw dog meat:

raw materials: dog meat, garlic paste, bean paste, sesame paste, fermented bean curd, ginger, garlic sprout, peanut oil, cooking wine, two soups, salt, yellow sugar, soy sauce, dried tangerine peel, chrysanthemum morifolium, lettuce and peanut oil.

Practice

Chop the dog meat into small pieces, stir-fry it in a hot pot until it doesn't overflow, 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, stir-fry for five minutes, then add cooking wine, two soups, salt, yellow sugar, soy sauce and dried tangerine peel to boil, and then pour into a casserole for stewing.

Method of making dog meat strips with jujube:

Raw materials: 4g of jujube (jujube, also known as Tiansuan, Yeziqi 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 mountains or grass in 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), 5 grams of dog meat (cooked and lean dog meat), 5 grams of soybean oil (75 grams of actual consumption) Powder coating: 1 egg, 15 grams of dextrose, 3 grams of refined salt, 1 grams of soy sauce, 2 grams of pepper noodles, and 1 ml of clear water dipping sauce. 2 grams of chopped green onion

Practice

Wash the jujube, clean the root pill and slice it, cut the chicken into shreds, then cut the cooked and lean dog meat into thin strips, beat the eggs into a porcelain bowl, add flour, salt, soy sauce, pepper noodles and clear water, stir well, then put the jujube and dog meat strips in, mix well, make them hang evenly and paste, heat them in a frying pan, and put them in.

the method of loquat dog meat:

raw materials: 15g of dog leg meat (lean seven and fat three), 15g of herring fish, 5g of canned bamboo shoots, 2g of spinach, 25g of egg liquid, 1g of fine dried starch, 5g of egg yolk, 1g of rich powder, 5ml of dog bone soup, 1 of cooking wine and 1kg of peanut oil.

Practice

Wash the dog leg meat, take it out after soaking, remove the fascia, wash the green fish 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 5%, 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.