Main Ingredients: 1500g of dog meat

Supplements: 150g of green garlic Chrysanthemum coronarium 100g of lettuce 100g

Seasonings: ginger 50g of garlic 5g of chili pepper (red, sharp, dry) 20g of Pericarpium Citrioderma 5g of salt 8g of monosodium glutamate (MSG) 3g of soybean paste 50g of fermented bean curd (white) 25g of sesame paste 25g of sugar 20g of dark brown sugar 20g of light soya sauce 20g of white wine 50g of wine. Vegetable oil 100g each moderate amount

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What are the best ways to cook preserved dog meat?

How to do it

Cut the bone-in dog meat into pieces, each piece weighs about 25 grams. Wash the garlic and cut it into 4 cm long pieces. Crack the ginger. Remove the seeds from the peppers, wash and cut into thin julienne strips. Sterilize 25g of lemon leaves and cut into thin julienne strips. Finely dice the peel. Heat a frying pan over medium heat and stir-fry the dog meat to dry it out. Pour in 250ml boiling water and blanch the ginger for about 3 minutes. Heat the oil in a wok over high heat and pour some of the oil into a small dish with shredded chili peppers. Stir-fry the garlic paste, soybean paste, sesame paste, and tofu curd in the wok. Then under the ginger, green garlic, dog meat, frying while adding oil, about 5 minutes, cooking white wine. Add monosodium glutamate, refined salt, sugar, soy sauce, Chen Pi and the right amount of water, boil and transfer to the casserole, cover and simmer the dog meat to soft and rotten. Will choose to wash clean coriander and lettuce, shredded chili peppers, shredded lemon leaves together with the casserole on the table, ready to fire a stove, while cooking and eating.