Production steps?
1. Choke puppies aged 30-40 days to death with cold water, put them in a basin, blanch them with boiling water, remove hair, remove internal organs from the lower belly wall, and rinse them in a clear water basin.
2. Put the pot on the fire, add water to boil, spread out the dog meat, blanch it in the boiling water pot, smear white soy sauce and fork it on the iron fork. Make a fire with charcoal, and when it disappears, turn the iron fork over the fire until it turns golden yellow for use.
3. Put the pot on the fire, add cooked lard to heat it, add pepper, stir-fry until fragrant, then take out pepper granules, add various seasonings, soup stock and roast dog meat, cover the pot and stew for about 30 minutes, add starch and stir-fry twice, add a large plate, scratch the skin and eat hard.
Ingredients: dog meat 1500g.
Braised dog meat
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Accessories: green garlic150g, chrysanthemum100g, lettuce100g.
Seasoning: 50g of ginger, 5g of garlic (white skin), 20g of pepper (dried red tip), 5g of dried tangerine peel, 8g of salt, 3g of monosodium glutamate, 50g of bean paste, 20g of fermented bean curd (white), 20g of brown sugar, 20g of soy sauce, 50g of white wine and 0/00g of vegetable oil/kloc.
Production steps 1: cut the dog meat with bone, each piece weighs about 25g.
2. Wash the green garlic and cut it into sections about 4 cm long; 3. The ginger slices are cracked;
4, pepper pedicled and seeded, washed and cut into filaments;
5. 25 grams of lemon leaves are disinfected and washed, and cut into filaments;
Broken line; henchman
6. Cut the dried tangerine peel into fine particles; 7. Heat the wok on medium fire, stir-fry the dog meat and take it out;
8. Pour 250 ml of boiling water, blanch the ginger for about 3 minutes, and pick it up;
9. Heat a wok with a large fire, add oil, bring it to a boil, and pour a little oil into a small dish with shredded peppers;
10, then add garlic paste, bean paste and bean curd to stir fry;
1 1, add ginger, green garlic and dog meat, stir-fry for about 5 minutes, and cook with Chinese liquor;
12, add monosodium glutamate, refined salt, sugar, soy sauce, dried tangerine peel and appropriate amount of water, bring to a boil, transfer to a casserole, cover the lid with slow fire, and stew the dog meat until soft and rotten;
13. Serve the washed Saussurea involucrata, lettuce, shredded peppers and shredded lemon leaves with the casserole, prepare the fire and cook while eating.
Ingredients: dog meat (500g) Accessories: mint (100g)? Amomum tsaoko (10g)
Seasoning: white sugar (10g), Chinese liquor (10g), ginger (10g), onion (10g), soy sauce (20g), prickly ash (dried red tip) (25g), star anise (2g), etc.
Production steps?
1. Cut the dog's hind leg meat into 4 cm square pieces, rinse it with clear water and control the moisture for later use.
2. Pick out the tender tip of mint and wash it for later use.
3. Put the wok on fire, add vegetable oil and heat it to 70%, add pepper, aniseed, tsaoko, sugar, salt, dried pepper, onion (minced), ginger (minced) and soy sauce, stir-fry the dog meat for 20 minutes, add broth to boil, and then pour the dog meat and soup into the casserole.
4. Set the casserole on fire, add the white wine twice, and change it to slow fire 1 hour. When the soup thickens, remove from the fire, add mint and serve with the casserole.