1. dog blanching
2. pot of oil, 5 into the heat into the ginger slices burst out of the flavor
3. into the dog, stir-fry
4. cooking white wine (note that is white wine), cover the lid of the pot
this time the dog basically has no smell of dirt
1 minutes after adding other spices, do not forget to put dried chili (the whole do not cut into pieces)
Add soup to the dog meat, large fire boil, skimming the floating end of the small fire 10 - 15 minutes
Sprinkle with green garlic can be.
Note: Dog meat can not be eaten with green beans!
Dog Meat Hot Pot
[Main Ingredients and Accessories]
1 live yellow dog...about 15-20 kilograms
Shaoxing wine ............ ...30g
Wild soursop .........25g
Cilantro ............ ...150g
Sesame oil............100g
Chili oil...... ......l50g
Pepper ............25g
Sesame Seed Paste... .........200g
Garlic paste ...............l50g
Curd paste... ...............5 pieces
Balsamic vinegar ............ ...50g
Chive flower sauce............150g
Monosodium glutamate......... ......10g
Salt ...............50g
Shredded green onion ... ............30g
[Cooking method]
1. Strangle the dog, then cut the blood vessels of the limbs and drain the blood. The dog's hair is scalded off with boiling water, then washed with water and dried. Then use charcoal or blowtorch to roast the dog's whole body into a golden color, after baking and put in water to soak for 30 minutes, to be softened by the dog's skin, use a knife to slowly scrape off the roasted skin, so that the dog's skin becomes light yellow. To scrape clean, otherwise it will affect the flavor of the soup. Scrape and wash, open and take out the internal organs, the heart, liver, belly, intestines, wash and soak on another use. The dog meat according to each part of the cut a dozen pieces, each piece of 750-l000 grams or so, soak in water for 30 minutes.
2. Large pot of water; wash and soak the dog meat into the pot to boil, skimming foam, hot through the fish after washing impurities. Then put the dog meat pieces and wild suzuki into the pot together, add enough water, cover the pot with a lid, cook over medium heat for 3 to 4 hours, skin rotten meat away from the bone can be.
3. Fish the boiled dog meat pieces in the basin. Wash your hands, tear the dog meat with your hands into silk, yards in the dish, the rest of the dog bones and then put the pot to cook, the longer the cooking time, the whiter the broth, the more delicious the flavor, the soup color to creamy white is better.
4. All kinds of ingredients into a small bowl, each small bowl and then put a small spoon, for diners to choose.
5. The hot pot into the boiled dog meat soup, and then use the red charcoal boil, add refined salt, monosodium glutamate, shaoxing wine seasoning. The hot pot on the table, put the torn dog meat shredded. Eat the meat and dip it in the seasoning you have prepared, and drink the soup in the pot while you eat.
[process key]
1. hot dog hair should not be too long, in order to hot to rub off the hair as good.
2. When baking dog skin, the fire should not be too fast. Rapid fire dog skin easy to bake crack, affecting the quality.
3. Cooking meat, the water should be added once enough, do not add water in the middle.
4. dog meat cooked, cut can not be cut with a knife, to be torn by hand into silk, in order to maintain the unique flavor of the hot pot.
[flavor characteristics]
"Dog meat hot pot" is the traditional flavor of the Korean people in Jilin Province, this dish originated in Yanji City, Yanbian Korean Autonomous Prefecture, Jilin Province, in the Korean compatriots widely spread. The hot pot meat is fragrant, lean but not firewood, fresh and refreshing soup, and rich in nutrients. Eat in winter to drive away the cold, eat in summer to avoid the summer heat, nourish and strengthen the body, prolong life.