Accessories: fennel (15 grams) angelica (50 grams)

Seasoning: cinnamon (15 grams) yellow wine (100 grams) white wine (25 grams) chili peppers (red, sharp, dry) (10 grams) soy sauce (75 grams) monosodium glutamate (2 grams) salt (5 grams) chili sauce (25 grams) sugar (15 grams) lard (refined) (100 grams) ) green garlic (20 grams) green onion (10 grams) ginger (10 grams)

1. the dog meat skin on the fluffy branding, into the cold water to scrape clean cut into about 4 cm square small pieces, and cold water at the same time under the pot to boil, to remove the blood, wash with water, drain water, with sorghum wine and salt, monosodium glutamate mixing well slightly salted, green garlic cut into about 3.5 cm long section, cinnamon, fennel with water to wash.

2. frying pan on the fire, put cooked lard, burned to 80% hot, under the dog meat stir-fried three or five minutes cooking into the Shaoxing wine, plus hot sauce, sugar, soy sauce, salt, continue to stir-frying, dry water, so that the dog meat flavor. Then under the onion knot, ginger, add red chili (whole), cinnamon, fennel, angelica and water 1000 grams, cover and boil, move to a small fire on the simmer for about 2 hours, until the meat is crisp, fish out cinnamon, fennel, onion knots, ginger, red chili, and then poured into the hot pot, continue to cook for about 10 minutes can be eaten

Yunnan Wenshanzhou's dog hot pot

Methodology there are three:

One, the dog meat cut into pieces of moderate size, into the iron pot with lard fried, and accompanied by garlic cloves, ginger, soy sauce, grass nuts, pepper, chili, salt and so on. To be fried to meat, color yellow, add water to boil, and then moved into the casserole, continue to stew, to be dog meat cooked, and then add into the seasonal vegetables cooked, can be eaten with dipping water.

Second, the dog bone slicing, into the casserole with water, and then into the grass berries, peppercorns, ginger and salt, and then burn the fire stew, meat rotten can be eaten with dipping water.

Third, the dog clean, cut into several large pieces into the iron pot, and then add ginger, pepper, grass jelly, salt, with water to cook the dog out, and then pick the bone sliced into the pot to cook rotten, can be eaten with dipping water.

Do dog hot pot raw materials, dog meat to healthy yellow dog meat for the best; no matter which way to eat, with a dipping water to eat the best, dipping water condiments must have grass berries, ginger, pepper, salt, chili pepper, monosodium glutamate, as well as coriander, mint, green onions, etc., according to the taste of the people to add or subtract; dog to the day of slaughter, the day of the use of the preferred.

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Jilin Yanbian dog meat hot pot

Dog meat hot pot is a Korean specialty. It originated in Yanbian Korean Autonomous Prefecture in Jilin Province. This dish is not greasy meat, lean but not firewood, soup fresh and refreshing, rich in nutrients. Eat in winter to drive cold, eat in summer to avoid heat, nourishing and strong body, often eat on the rheumatism has certain therapeutic effects.

Ingredients: dog vinegar, parsley, salt, lettuce, monosodium glutamate, vermicelli, rice wine, tofu, scallions, wild suzi, chili oil, sesame oil, sesame paste, pepper, preserved milk, garlic, leeks sauce

Method: pot of water, will be cleaned and soaked dog meat in the pot to boil, skimming foam, scalding, after the fish clean. Then put the dog meat and wild suzuki into the pot, add enough water, cover the pot with a lid, cook over medium heat for 3 - 4 hours, skin rotten meat off the bone can be. Tear the boiled dog meat into shreds with your hands, put it on a plate, and put the rest of the dog bones into the pot to cook, the longer the cooking time, the whiter the broth, the more delicious the taste, and the soup color is milky white for the best. Put all the ingredients into small bowls. Light the hot pot, add the original soup in the pot to cook the dog meat, add refined salt, monosodium glutamate, seasoning sprinkles and seasoning, wait for the soup to boil on the table, and then all kinds of main and auxiliary ingredients and condiments together on the table that is completed. Customers can choose to eat according to their own needs.

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Hainan dog hot pot

Dog meat, warm, into the kidney meridian. Since ancient times in China, there has been a "winter dog tonic, tomorrow spring to fight the tiger" proverb. For the grade of dog meat, folk also "a yellow, two black, three flowers, four white", that is, yellow dog meat is the best of the dog meat.

Hainan has a long history of eating dog meat, Hainanese people to describe someone obsessed with something is "addicted to dog meat", enough to illustrate the Hainanese people's love of dog meat. In the long years, in some areas of Hainan, eat dog meat can not eat in the room, where the dog meat stained bowls and chopsticks can not be used for ancestor worship, just eat dog meat have to gargle, wash hands and feet before entering the room. Folk saying, the dog ate people repeatedly, intestines and stomach is not clean, "parents" (i.e., ancestors) do not like so every family has a set of special eating dog meat dishes and chopsticks (often broken bowls and chopsticks). And the dog is self-supporting suicide, not sold as a commodity.

Hainan people generally eat dog hot pot. Dog first with sesame oil, soy sauce, salt, ginger, wine marinade for a while after the oil burst pot, half-cooked simmering fire under the incense, fungus, bamboo shoots and other dried vegetables stewed. Hainan "dog meat sauce" is made of minced garlic, ginger, mixed sauce, coriander, fresh orange juice, fresh chili. The richly flavored dog meat dipped in a moderately hot and sour dipping sauce is appetizing, and the flavor lingers in the teeth after eating, leaving a long lasting aftertaste! The rice is made by kneading the boiled dry rice into rice balls while it is still hot. And "that big dog meat" is the four famous Hainan dishes with the delicious, that big dog meat eating method is also used hot pot, its soup has red dates, ginseng, wolfberry, pepper, cooked sesame and other tonic medicine and the unique seasoning of the South.

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Guizhou Miao dog hot pot

Raw materials: dog rib meat 1500 grams

Seasoning: refined salt, pepper, dog meat incense (mint), fresh sannai, tofu milk, wild onions, garlic cloves, ginger, dry chili pepper, pepper face. Onion knots.

Method: 1. Primary processing: choose about 20 pounds of the year of the earth dog, first with a wooden stick to knock the head so that it fainted dead and then bleed. With boiling water all over the body, depilate the hair. Then use the straw to light up the fire of the past to scorch the skin, and finally soak in warm water to soften the skin was yellowish, disemboweled to take the viscera, rinsed clean.

2. Cut and match: take the dog meat chopped into pieces (each piece must be even with the skin and bones). Fresh Yamana cut section, part of the dog meat incense, ginger minced, part of the ginger sliced, wild onions and garlic cloves were minced, dried chili with ZiMaGe cannon crispy rubbed into the surface.

3. Cooking: take the hot pot into the cold water, down into the dog, with a large fire to open the foam, down into the fresh sanna, ginger, change to a small fire to stew for 20-30 minutes, down into the salt, pepper, onion knots, dog meat incense, you can be on the table to eat while cooking.

4. flavor plate modification: take seasoning bowl, put chili noodles, pepper noodles, dog meat incense, ginger and garlic minced, wild onion minced, bean curd milk, refined salt and pepper, and then scooped pot with grease in the soup diluted, with the dog meat on the table for dipping. Characteristics: clear soup, original flavor, tender meat and crispy skin, with the fragrance of straw, local characteristics of strong flavor. The dog meat is stewed, but eaten with crispy skin and tender meat, fresh soup and original flavor.

The key to production: when selecting materials, the dog should not be too old or too tender, the old dog skin is not crisp, too tender dog has a fishy taste, and the flavor is not enough. Slaughter, must use a wooden stick to knock the dog's head and die, can not be slaughtered with a knife, in order to make the blood in the body is not lost, to ensure its flavor and nutrition. Other places in Guizhou to do dog meat are first de-boned after stewing, and then sliced into the pot soup. The dog meat in the lower division does not go to the bone, and chopping pieces of each piece should be with the skin. In the fire should pay attention to, as soon as the pot is opened to beat the foam, playing late will affect the flavor. Seasoning should be careful, the dog meat must not be too much spice, no MSG.

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Korean dog hot pot

Dog soup and dog meat in the hot pot is not stewed together. With dog meat and dog bone simmering dog meat soup served in a pot, the soup surface has a steaming compartment, has been stewed beforehand with the skin of the dog meat on the steaming compartment; dog meat soup boiled, you can eat the dog meat steamed; if you do not want to eat this kind of steamed dog meat, put the dog meat into the soup while cooking can also be eaten. In short, the dog meat, whether steamed or boiled, will be accompanied by two kinds of dipping dog meat flavor plate, a Korean flavor plate, a Sichuan flavor plate, dip which one, the taste is very good.