Seasoning: white sugar (10g), Chinese liquor (10g), ginger (10g), onion (10g), soy sauce (20g), prickly ash (dried red tip) (25g), star anise (2g), etc.
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 heat, add mint and serve with the casserole.
Raw materials: dog meat1500g; Accessories: 5 grams of cardamom and 5 grams of Amomum villosum; Seasoning: salt 10g, yellow rice wine 10g, garlic (white skin) 15g, onion 25g, ginger 25g, pepper (dried red tip) 2g, pepper 2g and dried tangerine peel 5g.
1. Cut the dog meat into two pieces, put it in a pot and add water to boil the blood with strong fire, take it out and wash it with clear water;
2. Put the cooked dog meat into a big casserole, add 50g of clear water (based on no meat), onion, ginger and yellow wine, cover and boil over high fire;
3. Turn to low heat and cook until medium-cooked. Remove the bones before cooking and put them back in the soup.
4. Cut the boneless dog meat into pieces 4 cm long and 2 mm thick for later use;
5. Heat the wok on the fire, add 15g vegetable oil, and stir-fry the cut dog meat in the wok several times;
6. Pour 50g of yellow rice wine, put the dog meat into a small casserole, pour the original soup for boiling the dog meat (the amount of soup is based on excluding the dog meat), add dried Chili, refined salt, Amomum villosum and cardamom, cover the pot and boil, and turn to low heat for 30 minutes;
7. Sprinkle orange peel, Jiang Mo, pepper and garlic in turn, cover the pot and stew for a while.
Seasoning: white sugar, Chinese liquor, ginger, tsaoko 10g, refined salt, soy sauce 20g, dried pepper 25g, onion 16g, star anise 6g, pepper 2g, seed oil 120g, and broth 150g.
(l) Cut the dog meat into 4cm cubes, rinse it twice with clear water, and control the moisture. Wash the mint and pick the tender tip.
(2) The wok is ignited and rapeseed oil is injected. When the wok is hot, stir-fry Tsaoko, Illicium verum, Zanthoxylum bungeanum, sugar, salt, dried Chili, onion, ginger and soy sauce for 20 minutes, and then pour dog meat into the stock. After boiling, pour into the casserole, light the wok, and add the white wine twice. Switch to low heat stew 1 hour or so. When the soup thickens, add mint and serve with the casserole.