1. How to cook dog meat
Guangdong cuisine, the cuisine of dog meat pot, is soft and rotten, with strong foreign flavor.
Ingredients: dog meat, garlic paste, bean paste, sesame paste, fermented bean curd, ginger, garlic sprout, peanut oil, cooking wine, second soup, salt, yellow sugar, soy sauce, dried tangerine peel, chrysanthemum morifolium, lettuce and peanut oil. Method: Chop the dog meat into small pieces with bones, 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 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 9 minutes until soft and rotten, and add cooking wine when eating.
other ways to cook dog meat: the dish name braised dog meat belongs to the Korean cuisine with light color, soft and rotten meat and assorted tastes. Raw materials: 25g of cooked dog meat, 1g of eggs, 75g of starch, 25g of flour, 5g of sesame oil (75g of actual consumption), 75g of sugar, 15g of rice vinegar, 5g of cooking wine, 25g of green onion, 15g of ginger, 1ml of dog bone soup, 2g of refined salt and 1 dried pepper.
production process 1. peel the cooked dog meat slices, cut them into small domino pieces, knock the eggs into a bowl, add starch, flour, refined salt and appropriate amount of water, and stir well. 2. Set the wok on fire, add red juice, dog bone broth and dog meat pieces, put tomatoes around the meat pieces, add monosodium glutamate, cooking wine, white sugar, salted noodles and Chili oil, boil, simmer with low fire, collect the juice after eating, thicken with water starch, pour a little sesame oil, turn over a few times, take out of the pot, and put it into a bowl.
ingredients of hot and sour dog meat: fresh dog meat 15g, coriander 2g, pickle lOOg, 5 dried red peppers, winter bamboo shoots 5g, Shao wine 5g, small red pepper 15g, refined salt 5g, green garlic 5g, soy sauce 25g, monosodium glutamate 1.5g, vinegar 15g, pepper lg, wet starch 25g, cinnamon lOg, sesame oil 15g, onion 15g, cooked lard loo. Practice: 1. Boned the dog meat, soaked it in warm water and scraped it clean, boiled it in a cold water pot, fished it out, washed it twice with clear water, put it in a casserole, add 25g chopped onion, ginger, cinnamon, dried red pepper and Shaoxing wine and clear water, boil it to 5% rotten, and cut it into strips with a length of 5cm and a width of 2cm.
mince pickles, winter bamboo shoots and small red peppers, cut green garlic and wash coriander. 2. Put the wok on a strong fire, add 5g of cooked oil, and when it is 8% hot, the human dog meat will burst into fragrance, spray Shao wine, add soy sauce, refined salt and original soup, boil it, pour it into a casserole, simmer with low fire until it is crisp and rotten, collect the juice, and put it in a plate.
3. put the cooked lard in the wok, heat it to 8%, add the winter bamboo shoots, pickles and red peppers, stir-fry for a few times, pour the original soup of dog meat to boil, put the monosodium glutamate and green garlic, thicken it with wet starch, pour sesame oil and vinegar, pour it on the dog meat, and put coriander around it. Ingredients for hot and sour dog meat: 15g fresh dog meat, 2g coriander, lOOg pickle, 5 dried red peppers, 5g winter bamboo shoots, 5g Shao wine, 15g small red pepper, 5g refined salt, 5g green garlic, 25g soy sauce, 1.5g monosodium glutamate, 15g vinegar, lg pepper, 25g wet starch, lOg cinnamon, 15g sesame oil, 15g onion, 15g cooked lard lOOg and 15g ginger.
Practice: 1. Boned the dog meat, soaked it in warm water and scraped it clean, boiled it in a cold water pot, fished it out, washed it twice with clear water, put it in a casserole, add 25g chopped onion, ginger, cinnamon, dried red pepper, Shaoxing wine and clear water, cook it until it is 5% rotten, and cut it into strips 5cm long and 2cm wide. Chop pickles, winter bamboo shoots and small red peppers, cut green garlic and wash coriander.
2. Put the wok on high fire, add 5g of cooked oil, and when it is 8% hot, the human dog meat will burst into fragrance, spray Shao wine, add soy sauce, refined salt and original soup, boil it, pour it into a casserole, simmer with low fire until it is crisp and rotten, collect the juice and put it in a plate. 3. Put cooked lard in the wok, heat it to 8%, add winter bamboo shoots, pickles and red peppers, stir-fry a few times, pour the original soup of dog meat to boil, put monosodium glutamate and green garlic, thicken it with wet starch, pour sesame oil and vinegar, pour it on the dog meat, and put coriander around it.
Stewed dog meat in casserole This dish is golden red in color, fragrant, thick and mellow in juice, crisp and mellow. Ingredients: 5g of dog hind leg meat, Bichi (snail fragrance) lOOg, white sugar lOg, white wine lOg, dried tangerine peel lOg, galangal lOg, star anise 6g, tsaoko lOg, 2g of pepper granules, 2g of refined salt, 12g of vegetable oil, 2g of soybean oil and 15g of soup.
production method: l, cut the dog meat into 4cm cubes, rinse it twice with clear water, control the moisture, wash the Bichi, and pick the tender tips. 2. Heat the wok, inject vegetable oil, heat it to 7%, add Amomum tsaoko, star anise, pepper, sugar, salt, dried tangerine peel, ginger and soy sauce, stir-fry the dog meat for 2 minutes, inject the soup, and pour it into the casserole after boiling.
set the casserole on fire, add the white wine twice, switch to low fire, and stew for about 1 hour. When the soup thickens, add mint. Note: 1. Remove blood stains from dog meat with clear water, and then rinse it clean. After cooking, the smell of smell is greatly reduced and the meat is full of fragrance.
2. stew the dog meat in casserole, boil it with big fire, and simmer it slowly with small fire, taking the dog meat as crisp and rotten. 3. After Bichi (snail fragrance) is placed, it can be scalded. If it is boiled, the fragrance will be lost.
ingredients for stewed dog meat with slices: cooked slices 6g, ginger lOOg, dog meat 15g, and appropriate seasoning. Production method: first, stir-fry the garlic and peanut oil in a wok, add the dog meat pieces until the skin turns yellow, add appropriate amount of water, and after boiling with strong fire, let people cook the aconite slices and simmer the ginger slices, then stew them with slow fire until the dog meat is cooked and seasoned.
usage: eat with meals. Function: Warming the middle warmer to dispel cold. It is used for weak people with cold limbs, frostbite, frequent nocturnal urination, dizziness, anemia and other symptoms of deficiency and cold.
Finally, we should pay attention to eating dog meat and avoid eating dog meat for people suffering from non-deficiency cold diseases. Dog meat is a hot food and should not be eaten too much at a time.
Anyone suffering from cough, cold, fever, diarrhea, excessive fire due to yin deficiency and other non-deficiency cold diseases should not eat it. Second, avoid eating half-baked dog meat.
if you eat undercooked dog meat, Trichinella spiralis will infect people. Three do not eat mad dog meat.
The saliva of a mad dog contains rabies virus. As long as the human skin is damaged during operation, it may be infected with the virus. Therefore, mad dog meat should be resolutely avoided. Answer: 26-2-5 17:2 *** comments.
2. How to eat dog meat well
Cantonese cuisine, the cuisine of Dog Meat Pot, is soft and rotten, with a strong foreign flavor.
Ingredients: dog meat, garlic paste, bean paste, sesame paste, fermented bean curd, ginger, garlic sprout, peanut oil, cooking wine, second soup, salt, yellow sugar, soy sauce, dried tangerine peel, chrysanthemum morifolium, lettuce and peanut oil. Method: Chop the dog meat into small pieces with bones, 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 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 9 minutes until soft and rotten, and add cooking wine when eating.
other ways to cook dog meat: the dish name braised dog meat belongs to the Korean cuisine with light color, soft and rotten meat and assorted tastes. Raw materials: 25g of cooked dog meat, 1g of eggs, 75g of starch, 25g of flour, 5g of sesame oil (75g of actual consumption), 75g of sugar, 15g of rice vinegar, 5g of cooking wine, 25g of green onion, 15g of ginger, 1ml of dog bone soup, 2g of refined salt and 1 dried pepper.
production process 1. peel the cooked dog meat slices, cut them into small domino pieces, knock the eggs into a bowl, add starch, flour, refined salt and appropriate amount of water, and stir well. 2. Set the wok on fire, add red juice, dog bone broth and dog meat pieces, put tomatoes around the meat pieces, add monosodium glutamate, cooking wine, white sugar, salted noodles and Chili oil, boil, simmer with low fire, collect the juice after eating, thicken with water starch, pour a little sesame oil, turn over a few times, take out of the pot, and put it into a bowl.
ingredients of hot and sour dog meat: fresh dog meat 15g, coriander 2g, pickle lOOg, 5 dried red peppers, winter bamboo shoots 5g, Shao wine 5g, small red pepper 15g, refined salt 5g, green garlic 5g, soy sauce 25g, monosodium glutamate 1.5g, vinegar 15g, pepper lg, wet starch 25g, cinnamon lOg, sesame oil 15g, onion 15g, cooked lard loo. Practice: 1. Boned the dog meat, soaked it in warm water and scraped it clean, boiled it in a cold water pot, fished it out, washed it twice with clear water, put it in a casserole, add 25g chopped onion, ginger, cinnamon, dried red pepper and Shaoxing wine and clear water, boil it to 5% rotten, and cut it into strips with a length of 5cm and a width of 2cm.
mince pickles, winter bamboo shoots and small red peppers, cut green garlic and wash coriander. 2. Put the wok on a strong fire, add 5g of cooked oil, and when it is 8% hot, the human dog meat will burst into fragrance, spray Shao wine, add soy sauce, refined salt and original soup, boil it, pour it into a casserole, simmer with low fire until it is crisp and rotten, collect the juice, and put it in a plate.
3. put the cooked lard in the wok, heat it to 8%, add the winter bamboo shoots, pickles and red peppers, stir-fry for a few times, pour the original soup of dog meat to boil, put the monosodium glutamate and green garlic, thicken it with wet starch, pour sesame oil and vinegar, pour it on the dog meat, and put coriander around it. Ingredients for hot and sour dog meat: 15g fresh dog meat, 2g coriander, lOOg pickle, 5 dried red peppers, 5g winter bamboo shoots, 5g Shao wine, 15g small red pepper, 5g refined salt, 5g green garlic, 25g soy sauce, 1.5g monosodium glutamate, 15g vinegar, lg pepper, 25g wet starch, lOg cinnamon, 15g sesame oil, 15g onion, 15g cooked lard lOOg and 15g ginger.
Practice: 1. Boned the dog meat, soaked it in warm water and scraped it clean, boiled it in a cold water pot, fished it out, washed it twice with clear water, put it in a casserole, add 25g chopped onion, ginger, cinnamon, dried red pepper, Shaoxing wine and clear water, cook it until it is 5% rotten, and cut it into strips 5cm long and 2cm wide. Chop pickles, winter bamboo shoots and small red peppers, cut green garlic and wash coriander.
2. Put the wok on high fire, add 5g of cooked oil, and when it is 8% hot, the human dog meat will burst into fragrance, spray Shao wine, add soy sauce, refined salt and original soup, boil it, pour it into a casserole, simmer with low fire until it is crisp and rotten, collect the juice and put it in a plate. 3. Put cooked lard in the wok, heat it to 8%, add winter bamboo shoots, pickles and red peppers, stir-fry a few times, pour the original soup of dog meat to boil, put monosodium glutamate and green garlic, thicken it with wet starch, pour sesame oil and vinegar, pour it on the dog meat, and put coriander around it.
Stewed dog meat in casserole This dish is golden red in color, fragrant, thick and mellow in juice, crisp and mellow. Ingredients: 5g of dog hind leg meat, Bichi (snail fragrance) lOOg, white sugar lOg, white wine lOg, dried tangerine peel lOg, galangal lOg, star anise 6g, tsaoko lOg, 2g of pepper granules, 2g of refined salt, 12g of vegetable oil, 2g of soybean oil and 15g of soup.
production method: l, cut the dog meat into 4cm cubes, rinse it twice with clear water, control the moisture, wash the Bichi, and pick the tender tips. 2. Heat the wok, inject vegetable oil, heat it to 7%, add Amomum tsaoko, star anise, pepper, sugar, salt, dried tangerine peel, ginger and soy sauce, stir-fry the dog meat for 2 minutes, inject the soup, and pour it into the casserole after boiling.
set the casserole on fire, add the white wine twice, switch to low fire, and stew for about 1 hour. When the soup thickens, add mint. Note: 1. Remove blood stains from dog meat with clear water, and then rinse it clean. After cooking, the smell of smell is greatly reduced and the meat is full of fragrance.
2. stew the dog meat in casserole, boil it with big fire, and simmer it slowly with small fire, taking the dog meat as crisp and rotten. 3. After Bichi (snail fragrance) is placed, it can be scalded. If it is boiled, the fragrance will be lost.
ingredients for stewed dog meat with slices: cooked slices 6g, ginger lOOg, dog meat 15g, and appropriate seasoning. Production method: first, stir-fry the garlic and peanut oil in a wok, add the dog meat pieces until the skin turns yellow, add appropriate amount of water, and after boiling with strong fire, let people cook the aconite slices and simmer the ginger slices, then stew them with slow fire until the dog meat is cooked and seasoned.
usage: eat with meals. Function: Warming the middle warmer to dispel cold. It is used for weak people with cold limbs, frostbite, frequent nocturnal urination, dizziness, anemia and other symptoms of deficiency and cold.
Finally, we should pay attention to eating dog meat and avoid eating dog meat for people suffering from non-deficiency cold diseases. Dog meat is a hot food and should not be eaten too much at a time.
Anyone suffering from cough, cold, fever, diarrhea, excessive fire due to yin deficiency and other non-deficiency cold diseases should not eat it. Second, avoid eating half-baked dog meat.
if you eat undercooked dog meat, Trichinella spiralis will infect people. Three do not eat mad dog meat.
The saliva of a mad dog contains rabies virus. As long as the human skin is damaged during operation, it may be infected with the virus. Therefore, mad dog meat should be resolutely avoided. .
3. Which ethnic groups in China don't eat dog meat
Manchu people avoid eating dog meat. Legend has it that once when Li Chengliang, the general commander of the Ming Dynasty, chased Nurhachi (Qing Taizu), Nurhachi ran to a man's house to escape from the stove pit. When the Ming soldiers saw him in the stove pit, they filled the firewood and added fire, thinking that he must be burned to death.
Unexpectedly, after the Ming soldiers left, a dog came, brought wet cotton wool, put out the fire and rescued Nurhachi. Others said that they chased the reeds and set them on fire. It was also after the withdrawal of the Ming soldiers that a dog came, rolled into the reeds and got wet, and then ran back and sprinkled it on the fire to put it out.
Nurhachi's descendants don't eat dog meat (or even wear dog fur hats) out of gratitude. The Xibo people's custom of not eating dog meat is also influenced by Manchu.
Some people think that this legend is just a continuation and change of the ancient Manchu hunting in Northeast China, from the concept of loving hunting dogs to other common dogs. However, according to records, the ancestral jurchen of the Manchu people had the custom of eating dog meat. It was recorded in the Compilation of the Three Dynasties North League that "beans are used as sauce, half-baked rice is used as food, and the stains are eaten by raw dogs, broilers, leeks and leeks, and the hair is turnips."
"It seems that not eating dog meat is later. Tujia people named Song in western Hubei don't eat dog meat because a legendary dog once put out a fire and rescued an ancestor.
the huagelao branch of the Gelao nationality in Yunnan also has the legend that dogs save their ancestors. According to the legend of Hani people with Bai surname, there was a conflict between Li surname and Bai surname in ancient times, and Bai surname was defeated, leaving only one child, who was finally rescued by a dog and fed with its milk, so Hani people with Bai surname did not eat dog meat.
Some ethnic groups or some ethnic families don't eat dog meat, because it is said that their ancestors died of illness in infancy, and their children had no milk to drink. When they were young, they survived by eating dog milk. There is a sense that dogs are kind to their ancestors, and at the same time, as many people in China think, what they eat will be in their bodies, that is, their ancestors had some dog factors because they ate dog milk, and later generations ate their ancestors if they ate dog meat, thus forming taboos.
The legend that Lahu people don't eat dog meat says that their ancestors grew up eating dog milk. The fact that the Yao and She nationalities don't eat dog meat stems from the myth of Pan Hu.
In the myth, the Emperor Gao said: Whoever gets the head of the enemy king will marry his daughter to.