Teach you how to make Huajiang dog meat.

Ingredients and seasonings:

A fat and tender dog (generally, only half, one slice and one leg are needed for home cooking). Ginger, Amomum villosum, pepper powder, pepper, fish coriander, vegetable oil, garlic, coriander, chopped green onion, monosodium glutamate, etc.

Production method:

1. Scald the dog's skin with boiling water, then burn it yellow with a blowtorch, then scrape it in warm water, gut it, remove ribs and big bones, and scald it with boiling water several times, preferably without blood foam. Then cut it into two pieces, add water and ginger into the casserole, boil it with strong fire to remove blood foam again, stew it with low fire until chopsticks can be inserted into the meat, drain the water, cool it, and apply cooked vegetable oil (or mixed oil) on the skin for later use.

2. When eating, cut the dog meat into 6 cm long, 3 cm wide and 3 mm thick slices.

3. Boil the original dog broth in a hot pot, add the sliced meat, and add a small amount of ginger, garlic, fish coriander, coriander, chives, pepper, pepper noodles, monosodium glutamate and stew for a while to make the dog meat tasty. When eating, add salt, Jiang Mo, minced garlic, fish coriander, coriander, chopped green onion, pepper, pepper noodles, monosodium glutamate and a little original soup into a small bowl, and mix well to make the dog meat dipped in water.

Flavor features:

The meat is tender and clear, which is extremely fragrant, dispelling cold and removing dampness, warming the stomach and nourishing.

technical essentials:

when stewing dog meat, use low fire, and add enough soup to keep the soup clear. The dog meat should not be stewed too much, and chopsticks can be inserted into the dog meat. Fish coriander is indispensable for eating.

fish and coriander: that is what we usually call aniseed.