Hengjiang dog meat

Hengjiang dog meat is a new brand of local specialty food created by Gaoyao in the early 199s. Hengjiang is located in the southeast of Huodao Town, Gaoyao City, about 8 kilometers away from the town. It belongs to the hilly area, so people in the mountains have the habit of keeping dogs to watch the house. These dogs are also good food for people because they have excellent meat quality. Dogs are one of Guangdong's delicacies, but there are different cooking methods and eating methods. There are four cooking methods, among which Hengjiang dog meat is the most famous. It took several generations to make it famous today. In 1983, driven by the wave of reform and opening up, Huang Mingshen's grandfather, Huang Heng, took the lead in opening a "Hengjiang Hotel" in Hengjiang, bringing the technology of cooking dog meat in the countryside to the hotel. Because of its excellent production technology, it was little known in the local area. After the improvement of the second and third generations, especially the third generation, Huang Mingshen carried forward the production technology, and his cooking dog meat was deeply appreciated by customers. Since then, Hengjiang dog meat has become a local brand.

Hengjiang dog meat can win everyone's love, and there are mysteries in its material selection and production. According to Huang Mingshen's boss (chef), the first step is to choose a good dog and ingredients. For dogs, it is best to keep dogs in a local place that is not too old or tender. This kind of dog has good meat and full taste. If the dog is too tender, the meat will be cut and the dog will not taste completely. If it is too old, the meat will be too tough to eat, especially for young and old people. The ingredients are ginger, garlic, onion, grass, coriander, raw perilla, licorice and some local Chinese herbal medicine materials, which is the secret of boss Huang's cooking dog meat. The second step is making. First, put the dog to death with iron tongs or hang the dog with a rope. Such a dog tastes better than drowning with water. The second is to roast the dog with grass and the dog skin until it is yellow, but don't burn the dog skin. The third is to put the cut dog meat in a pot and fry it dry. When frying water, pay attention to the use of fire, be even, and never get burnt. Fourth, add ginger, garlic, peanut oil and other ingredients to the dog meat after frying, then add a proper amount of water to boil it, and cook it with fire for more than 4 minutes (the time depends on the specific production process), during which the taste is adjusted. When the dog meat is boiled, its fragrance is overflowing, which makes people salivate. As the saying goes, "When the dog meat rolls, the gods are unstable." _ It will take _ more than twenty minutes to get back to the frying pan and serve on the table. Boss Huang said this is very important. After careful processing, dog meat can be eaten by customers. When cooking dog meat, there is another delicious dish-

dog intestines, which is to fill the dog intestines with dog viscera, dog blood and ingredients. The Hengjiang dog meat cooked by Master Huang has its own characteristics: the taste is pure and fragrant, the skin is crisp and the meat is crisp, the flesh is easy to peel off, it is not greasy to eat more, and it cools the throat after eating. Dog meat has the function of nourishing yin, tonifying kidney and regulating stomach, Xian Yi, old and young. It is a good food all year round, but it is best to eat in autumn and winter.