2500g of dog meat, 0/2.5g of star anise/kloc-,5g of fennel, 2g of clove, 2g of angelica dahurica, 2g of tsaoko, 50g of refined salt and 20g of ginger.

Characteristics of spiced dog meat

The meat is reddish, thin and fat, fragrant and chewy, and it is a local flavor snack in Huaibei.

Teach you how to cook spiced dog meat, how to cook spiced dog meat.

1. Cut the dog meat into large pieces (cut according to one tendon on each leg), put it in a vat, soak it in cold water (without meat) for about 8 hours, remove the blood, take it out and wash it, put it in a pot, add cold water to the inside to about 3.5 cm, then add refined salt, ginger (pat loose), and mix star anise, fennel, clove and angelica dahurica. 2. After the dog meat is cooked and fished out, take out the seasoning package and keep it for the next use (usually twice). Throw away the ginger slices. Put the salted soup in a small jar and use it next time. The older the pickled soup, the more fragrant it is.

Key points of making spiced dog meat

When stewing dog meat, turn the pot two or three times in the middle to avoid adhesion at the bottom of the pot. When the tender dog meat is cooked, take it out in advance.

For the public.

Dog meat is suitable for people: most people can eat it; Older people are better. 1. Suitable for patients with cold pain in waist and knees, long and clear urine, frequent urination, edema, deafness, impotence, abdominal distension and abdominal cold pain; 2. Anyone who suffers from cough, cold, fever, diarrhea, yin deficiency and excessive fire is not suitable for eating; Patients with cerebrovascular disease, heart disease, hypertension and stroke sequelae should not eat it; People who have recovered from a serious illness are also unfit to eat.