Traditional Shanghai gourmet osmanthus meat

1。 Heat a pan, add butter and clear oil, add pepper and red pepper until fragrant.

2。 Cut the mutton into pieces, stir-fry until half cooked, and add a little vinegar and soy sauce. Add water to boil.

3。 Pour into the casserole and simmer for 2 hours (pressure cooker 15 minutes), add a little salt and a little sugar.

4。 Cut carrots into hob pieces, put them in a casserole, open the lid and stew for 20 minutes. Carrots have a taste, and it is more delicious to open the lid and stew.

Mutton is rotten and soft, and radish is sweet. The soup is very thick

Braised cumin mutton with scallion

Fresh mutton with cumin onion

1. Slice mutton into a bowl, add a little sugar, a little salt, a little pepper, 1 egg, a little starch and a little flour and mix well; Cut the onion obliquely, and separate the onion slices from the onion slices;

2. Put 2 tablespoons of oil in the wok. After the oil is 50% hot and the chopped green onion slices are slightly fragrant, stir-fry the mutton slices and watch the mutton slices change color. Add a little Chili powder and a tablespoon of cumin and stir well. Sprinkle a little water, cover it for a while, then turn off the fire, open the cover and pour a little sesame oil, and you can eat it! Naxunxiang

Sauté ed mutton slices with onion

1。 Mutton should be sliced and grabbed with wet starch.

2, onions, a lot, cut into diagonal wires

3. Prepare proper amount of soy sauce, vinegar, sugar and salt, put them in a bowl for later use, and prepare wet starch for later use.

4. Add pepper to the wok, add mutton and onion, stir fry a few times, quickly, add seasoning and stir fry.

5. Thicken with wet starch, drizzle with sesame oil and take out.

Stewed mutton soup with salted lemon

Leg of lamb 1 kg, half a salted lemon, 2 tablespoons of Lycium barbarum, half a spoonful of ginger 1 slice, white vinegar, and small white radish 1 piece. It is best to choose black grass sheep with 6 cups of boiling water. The skin is black. Cut the leg of lamb into pieces. Wash radish and cut into pieces, add 5 cups of water to boil, add mutton and cook for 10 minutes, then take out and wash. This is mainly to remove the smell of mutton. If you are not afraid of stink, you don't need to add radish, just cook it.

Half a salted lemon, peeled and washed. It will be very bitter if you don't go nuclear.

Put mutton, salted lemon, wolfberry fruit, ginger slices, white vinegar and boiled water into a stew pot, cover tightly and stew for four hours.

Take it out with seasoning and you can drink it.

What I know about mutton bread in soup-throwing bricks to attract jade.

1. stew. Fresh mutton with bones or sheep bones is soaked in water to remove the smell of blood (it is said that it will take three days to change water more, but I don't support it, it can take half a day), put it in a large pot and boil it with water. Everyone adds seasoning according to their hobbies, and the same stew should be cooked over high fire.

Onion, ginger, aniseed and pepper are indispensable, and too much salt will be fragrant, rotten and crisp. The key is soup, which should be cooked with medium fire and spices, which is much stronger than the old fire soup.

2. After the soup is cooked, take off the steamed bread and enter the following procedure: put the soup and chopped steamed bread in a small pot to cook together, then add vermicelli, a little developed black fungus and cooked mutton, season and serve.

After serving, you can mix coriander and spicy sauce and eat it with sugar and garlic.

Practice and eating method of grasping mutton by hand

Hand-grabbed mutton is named after mutton is cooked with clear water and eaten by hand. Hand-grabbed mutton is a kind of meat food that Uighurs, Kazaks and Kirgiz people often eat.

From the point of view of nutritional scientific diet, mutton is sweet and warm, and has certain curative effect on fatigue, emaciation, soreness of waist and knees, postpartum deficiency and cold, abdominal pain, cold hernia, middle deficiency and nausea.

Hand-grabbed mutton is not only an excellent food for Xinjiang Muslims to give to their relatives and friends, but also a flavor snack that can be eaten at any time.

When tasting hand-grabbed mutton, it is usually served with onion vegetables, salted vegetables and grills, as well as hot brick tea. At the same time, after eating a few pieces of meat, a bowl of cook the meat's original soup will be served. Generally, some chopped green onion and coriander should be put in the soup, and in some places, some sliced tomatoes should be put in the mutton soup, which tastes better.

Raw materials:

(1) The main ingredient is mutton with bones (3000g).

(2) Seasoning: 50g of salt and 200g of onion.

Steps:

(1) Break sheep bones into chunks of 5-7cm, blanch them in a cold water pot, skim off the floating foam, and continue cook the meat for about 2 hours.

After taking it out, put it into the plate on the principle of rotten bones.

(2) Cut the onion into small slices, put it in a plate, pour the salt into a small plate and eat it with the mutton.

(3) When eating, sprinkle some salt powder on the meat to be eaten by hand, and then put onion slices while eating the meat.

Flavor: Hand-grabbed mutton is usually eaten while it is hot. When serving, the steaming mutton will come to the nose and taste crisp and rotten.

It's tender and chewy, and the onion is crisp and sweet. It has a spicy taste, very tasty.

Oven kebab

Slices of mutton, preferably half-fat and half-fat, are put on the iron tag, sprinkled with appropriate amount of salt, Chili noodles, cumin powder and tin foil, simply wrapped in two layers, preheated in the oven for about 450F, then put the mutton skewers in the tin foil bag, and roast until the edges of the slices are slightly browned, so that they can be eaten while roasting.

How to eat mutton is as follows: roast, soup, rinse, roast, stir-fry and roast.

First, roast mutton.

[Ingredients] Mutton, fennel, soy sauce, spicy noodles and sesame oil.

[Technology] Cut the selected mutton into pieces weighing 500g, stew in boiling water, and add seasonings such as fennel and soy sauce.

Stew the meat with warm fire until it is cooked, take it out, put on clothes (that is, roll the paste soup mixed with eggs and flour), fry it in an oil pan until golden, then cut the meat into strips the thickness of chopsticks from behind, put it in a plate (bowl), and sprinkle with spicy noodles and sesame oil. When you eat it, it tastes better with shredded onion and yellow noodle sauce.

[Features] Delicious color, soft and tender, and no fishy smell.

Second, mutton soup

Ingredients: 500g mutton, 50g yam, ginger, onion, pepper and salt.

Exercise:

1, mutton is washed with boiling water to remove the smell, and then washed with cold water; Wash ginger and onion and mash.

2. Soak yam in clear water, put it in a clear water pot with mutton, add ginger, onion and pepper, first boil it with strong fire, remove foam, simmer for 3 hours until the meat is cooked, take it out and let it cool.

3. Slice the mutton, remove the ginger and onion from the soup and season it slightly. Third, Beijing instant-boiled mutton.

750g of mutton, Chinese cabbage, vermicelli, sugar and garlic.

manufacturing process

Remove bones and tendons from mutton and cut into thin slices;

Mixing sesame paste, pickled leek, bean curd, soy sauce, chili oil, pickled shrimp oil, sesame oil and monosodium glutamate into a sauce;

Boil the hot pot with clear soup, rinse the meat slices until cooked, remove the sauce, and keep sugar and garlic as companions.

Fourth, kebabs.

Ingredients: 500g of tender and lean mutton, salt, soy sauce and spiced powder.

Methods: 1. Wash the mutton, cut it into dices about 8 minutes square, marinate it with salt, soy sauce and spiced powder, string it with thick iron wire, rotate it on charcoal fire, and bake it until the meat is crisp. You can dip it in sesame sauce when you eat it.

Key points: put less salt when pickling and stirring.

Five, onion and mutton:

Ingredients: leg of lamb (net, 200g), onion (20g), garlic (1 petal), pepper (less).

Xu), soy sauce (50g), salt (a little), vinegar (a little), crude oil (a little) and sesame oil (50g).

Methods: 1. The leg of lamb is deboned and cut into large pieces; Beijing onion is cut into rotating knives, and it will be stir-fried

Into pieces. 2. Mix scallion, clear oil, soy sauce, salt, pepper and leg of lamb in a bowl. Third, use oil,

When the frying pan with sesame oil and garlic (chopped) is heated to a high temperature, pour the lamb leg slices, onion slices and other materials into a bowl, quickly pour the syrup with strong fire for a few times, and then add a little sesame oil and vinegar to the frying pan (the shorter the frying time, the better, the mutton will be out of the pan and the onion slices will become paste). Sweet and tender, without the smell of sheep.

Dog meat practice 1: stew dog meat

Its dishes are Korean.

Featured light-colored tea, soft rotten meat and assorted flavors.

raw material

250g cooked dog meat, egg 100g, starch 75g, flour 25g, sesame oil 500g (actual consumption 75g), sugar 75g, rice vinegar 15g, cooking wine 5g, onion 25g, ginger 15g, dog bone soup100g.

manufacturing process

1. Peel the cooked dog meat slices, cut them into small domino slices, beat the eggs into a bowl, add starch, flour, refined salt and appropriate amount of water, and stir well. 2. Put the wok on fire, add red juice, dog bone soup and dog meat pieces, put tomatoes around the meat pieces, add monosodium glutamate, cooking wine, white sugar, salt noodles and Chili oil, simmer with low fire after boiling, thicken the juice with water starch, pour in a little sesame oil, turn it over a few times, take out the pan and put it in a bowl.

Practice 2 of dog meat: hot and sour dog meat

Ingredients: fresh dog meat 1500g, coriander 200g, pickles 200g, five dried red peppers, winter bamboo shoots 50g, Shaoxing wine 50g, small red pepper 15g, refined salt 5g, green garlic 50g, soy sauce 25g, monosodium glutamate 1.5g, vinegar/kloc-.

The practice of dog meat: 1. Boneless dog meat, soaked in warm water, scraped clean, cooked in a cold water pot, fished out, washed twice with clear water, put in a casserole, add chopped green onion, ginger, cinnamon, dried red pepper, Shaoxing wine and clear water, cook until 50% rotten, and cut into strips 5 cm long and 2 cm wide. Chop pickles, winter bamboo shoots and small red pepper, cut green garlic into sections and wash coriander.

2. Put the wok on a big fire, add 50g of cooked oil, and when it is 80% hot, the human dog meat will explode, spray Shao wine, add soy sauce, refined salt and original soup, bring to a boil, pour into a casserole, simmer with low fire until it is crisp and rotten, collect the juice, and plate.

3. Add cooked lard to the wok, heat it to 80%, add winter bamboo shoots, pickles and red peppers, stir fry a few times, pour the original soup of dog meat to boil, add monosodium glutamate and green garlic, thicken it with wet starch, pour sesame oil and vinegar on the dog meat, and put coriander around.

Practice 3 of dog meat: stew dog meat in casserole

This dish is golden red in color, rich in fragrance, juicy, crisp and mellow.

Ingredients: 500g of dog hind leg meat, Bichi (snail fragrance)100g, white sugar log, white wine log, dried tangerine peel log, galangal log, 6g of star anise, log of Amomum tsaoko, 2g of pepper, 20g of refined salt, 20g of vegetable oil120g, 20g of soy sauce, and soup/kloc-0.

Method of making dog meat: l, cut the dog meat into 4cm cubes, rinse it twice with clear water, control the moisture, wash it until it is red, and pick the tender tip.

2. Heat the wok, add vegetable oil, heat it to 70%, add Tsaoko, star anise, pepper, sugar, salt, dried tangerine peel, ginger and soy sauce, stir-fry the dog meat for 20 minutes, add soup, boil it and pour it into the casserole. Put the casserole on fire, add the white wine twice, and simmer for about 1 hour. When the soup thickens, add mint.

Note: 1. Remove blood stains from dog meat with clear water, and then rinse it clean. After cooking, the smell is greatly reduced and the meat is fragrant.

2. Stew the dog meat in a casserole, boil it on a big fire, and stew it slowly on a small fire, with the dog meat crisp and rotten.

3. After Bichi (snail fragrance) is put in, you can iron it. If it is cooked, the fragrance will be gone.

Practice 4 of dog meat: stew dog meat with slices.

Ingredients: 6 grams of cooked aconite, 0/00g of ginger150g of dog meat150g of seasoning.

Production method: stir-fry garlic and peanut oil in a wok, add pieces of dog meat until the skin turns yellow, add appropriate amount of water, boil with strong fire, let people simmer the slices of aconite and ginger, then simmer with slow fire until the dog meat is cooked and season.

Usage: Take with meals.

Function: warming the middle and dispelling cold. It is used for the weak with cold limbs, frostbite, frequent urination, dizziness and anemia.

Finally, eat dog meat should pay attention to avoid:

People with non-deficiency cold diseases should avoid eating dog meat. Dog meat is a hot food and should not be eaten too much at a time. Anyone suffering from cough, cold, fever, diarrhea, yin deficiency and excessive fire is not suitable for eating.

Second, avoid eating half-baked dog meat. Eating undercooked dog meat, Trichinella spiralis bred in dog meat will infect human body.

Three don't eat mad dog meat. The saliva of mad dog contains rabies virus. As long as the human skin is damaged during the operation, it may be infected with the virus. Therefore, mad dog meat should be resolutely avoided. Practice and steps of burning dog meat with garlic seedlings

Ingredients: dog meat1000g.

90g of green garlic and 3g of dried tangerine peel.

Ginger 10g garlic (white skin) 5g pepper (dried red tip) 2g salt 8g brown sugar 2g soy sauce 10g bean paste 25g sesame paste 25g peanut oil 30g cooking wine 15g.

Exercise:

1. Cut the dog meat into small pieces;

2. Cut the garlic seedlings into sections;

3. Cut the pepper into filaments;

4. Heat the wok, fry the dog meat and take it out;

5. Heat the wok, add oil, garlic paste, bean paste and sesame paste and stir fry;

6. Add ginger slices, garlic sprouts and dog meat, cook cooking wine, add chicken soup, salt, dried tangerine peel, soy sauce and brown sugar, and boil;

7. Pour into the casserole, stew, and add monosodium glutamate to serve.

Method and steps for making red jujube dog meat strips

Ingredients: 400 grams of jujube, 50 grams of dog meat (cooked and lean dog meat) and 500 grams of soybean oil (75 grams actually eaten).

Powder coating: egg 1, right flour 150g, salt 3g, soy sauce 10g, pepper noodles 2g, water 100ml.

Dip sauce: 20g soy sauce, 5g vinegar, 3g sugar and 2g chopped green onion.

Exercise:

1, cleaning jujube, cleaning root pill, slicing, and cutting into shreds.

2. Cut the cooked lean dog meat into thin strips.

3. Beat the eggs into a porcelain bowl, add flour, salt, soy sauce, pepper noodles and water and mix well. Then add jujube and dog meat strips and mix well to make them hang evenly.

4, the wok is hot, add soybean oil, burn 60% heat, and put the jujube dog meat strips with powder coat one by one. The fire is not too big, and the pot turns yellow, that is, remove it, control the oil, and put it in the plate.

5. Put the soy sauce, vinegar, sugar and chopped green onion into a large porcelain bowl and stir well. Divide into small bowls and dip them in pickled dog meat and jujube strips.

Practice and steps of white milk dog

Ingredients: 750 grams of milk dog meat.

25g of cooked ham slices, 35g of water-soaked mushrooms, 50g of winter bamboo shoots150g, and 250g of green vegetables. Salt 15g. Peanut oil 100g, monosodium glutamate 12g, onion ginger 15g, Shaoxing wine 35g, pepper 7.5g, sesame oil 5g).

Exercise:

After the suckling dog is slaughtered, brush its hair and remove its internal organs and head. Feet and smooth ridges, washed and cut into 4 cm square pieces. Put it in a basin to get water. Ham and mushroom slices. Heat the wok, add peanut oil to 20% (about 50℃) heat, add onion and ginger to stir fry, add dog meat to stir fry, add Shao wine and broth to boil, and then turn to low heat until crisp and rotten. Add salt, turn to high heat, collect thick soup, add pepper and monosodium glutamate, and drizzle with sesame oil. Sliced ham, mushrooms, green vegetables, winter bamboo shoots, etc. They are all stewed with the sauce left in the pot and poured on the dog meat on the plate.

Practice and steps of fresh peach kernel with dog meat porridge

Ingredients: dog breast 200g, walnut kernel100g, monosodium glutamate 5g, starch15g, cooking wine15g, milk 50ml, dog bone soup150ml, ginger juice 5g and salty noodles 2g.

Features: silvery white in color, soft and tender in texture and fresh and salty in taste.

Exercise: 1, clean the fascia of dog meat, chop it into fine mud, put it in a porcelain dish, add dog bone soup and stir well, then add proper amount of starch and stir well; Blanch the walnut kernel with boiling water, take it out, peel it and break it into small pieces by hand.

2. Put the frying spoon on the fire, add the chicken soup, boil it, skim off the floating foam, add the chopped dog meat, walnut kernel, monosodium glutamate, salty noodles and cooking wine, boil it, add milk, make porridge, pour ginger juice and put it in a bowl. (HaoChi 123.com

Practice and steps of stewing dog meat in casserole [Figure]

Raw materials: 500g of dog hind leg meat, 0/00g of mint/kloc, 0/0g of sugar/kloc, 25g of dried pepper, 0/0g of Chinese liquor/kloc, 0/0g of onion/kloc, 0/0g of ginger/kloc, 6g of aniseed and 6 g of tsaoko/kloc.

Spot color: 1, folk proverb: eat dog meat for summer in dog days, and eat dog meat for cold in three or nine days. This statement is absolutely correct. In ancient times, dog meat was not only served on the table, but also regarded as a delicious food. Dog meat hasn't been served since the Song Dynasty. According to "Old News", "In the early days of worshipping Ning, Fan was on the top", and the zodiac gods and dogs occupied this position, which is the core monument of your majesty's life. There are dog butchers in Beijing today, which should be banned. Song Huizong turned a deaf ear to the suggestion of governing the country and keeping the country safe, but attached great importance to this unfounded flattery, and immediately ordered the prohibition of killing dogs. Since then, the dog meat in Beijing has disappeared. In the Qing Dynasty, Manchu people said that dogs and crows saved Nurhachi's life, so they didn't eat dog meat. However, folk eating dog meat has been passed down from generation to generation. Zheng Banqiao, a famous painter, was cheated of his masterpiece by salt merchants because he was greedy for dog meat.

2. Stewed dog meat in casserole is a famous dish of Miao nationality in Wenshan, Yunnan. This dish is golden red in color, rich in fragrance, juicy, crisp and mellow.

Exercise:

1. 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. Stir-fry the wok, inject rapeseed oil, heat it to 70%, add Amomum tsaoko, aniseed, pepper, sugar, salt, dried pepper, onion, ginger and soy sauce, stir-fry the dog meat for 20 minutes, inject the broth, and pour it into the casserole after boiling. Put the casserole on fire, add the white wine twice, and simmer for about 1 hour. When the soup thickens, add mint and eat it with the casserole.

Tips:

1. Remove blood stains from dog meat with clear water, and then rinse. After cooking, the smell of dog meat is greatly reduced and the meat is fragrant.

2. Stew dog meat in a casserole. Boil it with a big fire, simmer it slowly with a small fire, and the dog meat is crisp and rotten.

3. After the mint is put in, it can be ironed. If it is cooked, the fragrance will be lost.

Practice and steps of walking a dog's tenderloin

Ingredients: dog tenderloin 250g, egg white 50g, peanut oil 500g (actual dosage 50g), starch 50g, sugar 75g, rice vinegar15g, soy sauce 5g, cooking wine 5g, onion 20g, ginger10g and refined salt. (HaoChi 123.com)

Special color: dog meat is soft and waxy, sweet and sour, slightly salty, smooth and palatable.

Exercise: 1, take out the dog tenderloin, cut it into long strips, put it in a bowl, add egg white, starch and refined salt, grab it well, pour it into warm oil and mix well, and take it out to control the oil.

2. Put the frying spoon on the fire, add a little peanut oil, chopped green onion and Jiang Mo to stir fry, add cooking wine, vinegar, soy sauce, refined salt, white sugar and a little water to cook, stir fry the white sugar until it is dissolved, add it into the slippery dog tenderloin, thicken it with starch, pour in bright oil, stir well, take out the spoon and put it on a plate.

Practice and steps of Pei Gong dog meat

Ingredients: 750 grams of dog meat.

350 grams of soft-shelled turtle.

12g refined salt, 20g sugar, 35g Shaoxing wine, 250g marinade, 3g star anise, 5g pepper and 20g onion ginger.

Features: the dog meat is crisp and rotten, the turtle is soft and glutinous, and the flavor is rich). It is a traditional ancient dish and a good tonic in winter.

Exercise: 1 Wash dog meat, put it in a plate, add salt, sugar and Shaoxing wine for 2 hours, soak it in clear water, put it in a boiling water pot and cook it thoroughly, then take it out and put it in a casserole, add old brine, salt, Shaoxing wine, sugar, onion ginger, star anise and pepper powder, boil it over high fire, and then move it to low fire for stewing.

2. Chop the slaughtered and washed turtle and put it in a casserole to burn with dog meat.

3. Buckle the cooked dog meat and soft-shelled turtle in a bowl, steam it slightly in the cage when eating, turn it over and pour the juice into the dish after coming out.

Practice and steps of frying dog balls

Raw materials: 400g of dog leg meat, 50g of pig fat powder, 250g of canned bamboo shoots, 5g of auricularia auricula 1 5g, 5g of onion powder, 5g of ginger powder, 5g of egg1piece, 5g of monosodium glutamate, 5g of refined salt, 200ml of dog bone soup and 0g of stew sauce10g. Garlic slices 10g, onion segments 15g, peanut oil 500g (actual dosage 50g), dry starch 10g and water starch 15g.

Exercise:

1. Soak the dog leg, take it out, control the water, remove the fascia, chop it into powder with a knife, put it in a porcelain basin with the pig fat, add the minced onion and ginger, salt, eggs and stew sauce, stir well, add 150 ml water and dried starch, mix well and squeeze into dog meat balls.

2. Heat the wok and add peanut oil. When the oil is cooked to 70% maturity, add dog meat balls and fry until the surface is golden yellow. Take out the oil control.

3. Leave a little oil in the wok, then add sesame oil, stir-fry the bamboo shoots and the water-soaked fungus slices evenly, then pour in the sauce mixed with refined salt, monosodium glutamate, soy sauce, vinegar, dog bone soup and onion and garlic slices to make it smooth, add dog meat balls, stir-fry for a few times, then pour in sesame oil and take out. 0 chamomile 224 August 2009-131:25:15219.234.23838+0. * Methods and steps of reporting fried shredded dog meat.

Ingredients: four ounces of dog meat, three ounces of refined salt, two ounces of celery, one ounce of monosodium glutamate, three dried red peppers, yellow wine San Qian, five ounces of Jiang Mo, two ounces of dried starch, two cloves of garlic, one ounce of edible oil and two ounces of soy sauce San Qian.

Characteristic color: this dish is red in color, full of sauce, spicy and tender, and celery is fragrant.

Exercise:

1. Select dog meat from lumbar fossa or hind legs, soak it in blood, wash it, remove fascia, cut it into thick slices, and then cut it into filaments. Wash celery and cut it into one-inch long pieces. Wash the dried red pepper, remove the dust, remove the pedicels and seeds, then obliquely cut into shreds and mash the garlic cloves.

2. Put the cut shredded dog meat into a bowl, add 50 cents of refined salt, yellow wine, dry starch and water starch, and stir well by hand.

3. Put the pot on the fire, add cooking oil to heat it, stir-fry the shredded dog until it becomes loose and discolored, and put it in a bowl. Add oil to the original pot and heat it. First, dry the shredded pepper, ginger slices and minced garlic, and stir-fry with celery a few times. Finally, add shredded dog meat, salt and soy sauce, stir-fry with monosodium glutamate, and stir-fry the fragrance.

Making method and steps of crispy dog meat

Ingredients: 750 grams of dog meat.

Coriander 10g.

Anise 5g pepper 5g cinnamon 5g sesame oil 15g sugar 10g onion 5g ginger 5g garlic 5g starch (pea) 5g salt 10g vinegar 5g monosodium glutamate 2g soybean oil 80g each. Features: the meat is crisp and rotten, salty and fragrant, and the color is golden.

Exercise:

1. Soak dog meat in cold water to clean blood stains, scald it with boiling water, and then cool it with cold water. Add 150g pepper, aniseed, cinnamon, sesame oil, refined salt and broth into the pot, steam it in the drawer, take it out and cut it into triangular pieces.

2. Shred onion and ginger. Slice garlic and shred coriander.

3. Put the dog meat on the plate and pour the wet starch slurry evenly. Heat the oil in the spoon to 80% heat, fry the dog meat in the oil until golden brown, and then pour the oil to control the oil. Leave the base oil in the spoon and heat it on the fire. Stir-fry onion, ginger and garlic, add sesame oil, sugar, vinegar, coriander, monosodium glutamate, refined salt and broth 150g, then simmer the dog meat in a spoon for two minutes, put it on a plate and sprinkle with coriander.

Practice and steps of three spicy dog meat

Ingredients: 500g dog meat.

25g onion, 25g ginger, 25g garlic (white skin), 25g soy sauce, 25g pepper, 2g monosodium glutamate 1g sugar, 3g pepper (dried red tip) 10g salt, 2g yellow wine, 25g soybean oil, 75g.

Features: the thick juice is red and bright, the meat is rotten and the taste is fragrant and salty.

Exercise:

1. Boil the dog meat with skin in a pot for 10 minutes, and put it in a cold water basin to wash the blood foam. Add1500g of water to the pot, put the dog meat on the pot cover, cook for another three hours, take it out after cooking, and cut it into one-inch square pieces with a knife.

2. Put oil in the spoon, add onion, ginger, garlic and pepper powder when the oil is hot, add chicken soup, pepper water, refined salt, monosodium glutamate, soy sauce, white sugar and Shaoxing wine when it is fried to yellow, pour dog meat, stew for five minutes on low heat, move the spoon to high heat, and take it out when the juice is strong.

Method of making pepper water: When making pepper water, boil it one day in advance and soak it for one night according to the ratio of 1 two peppers plus 6 kg of water.

Practice and steps of osmanthus dog meat

Ingredients: dog brain 200g, egg liquid 100g, refined white flour 150g, cooking wine 10g, refined salt 2g and monosodium glutamate 2g. Vegetable oil 1. 5 kg, 5 g of onion rice, 0/0 g of sesame oil/kloc-,0/5 g of sesame salt/kloc-.

Features: golden color, crisp, golden as osmanthus.

Exercise:

1. Soak dog brain meat in clear water, wash it, put it on an anvil, and cut it into 2 cm thick chunks. Then, put it on a cross knife, cut it into pieces with a width of 5 cm and a length of 7 cm, put it in a porcelain basin, add cooking wine, refined salt and monosodium glutamate, and mix well to taste. Then add egg liquid and clear water 65438+.

2. Heat the wok, add the vegetable oil, and when it is hot on five sides, put the meat slices one by one. When fried to tender yellow, pour in a colander, control the oil until it is dry, leave 15g residual oil in the pan, stir-fry the chopped green onion until fragrant, pour in sweet-scented osmanthus meat, add sesame oil, turn it over a few times, and take it out of the pan.

3, when eating, with a dish of sesame salt, it is ok.

Practice and steps of barbecue dog meat

Raw materials: dog leg meat 1 m3 (about 1 kg), water-made winter bamboo shoots150g, carrots 250g, green onions 25g, water starch 25g, ginger15g, dog bone soup150ml, etc. 5g, refined salt 10g, roasted sesame 15g.

Characteristic color: Dog meat is fresh and delicious, and looks like a sunflower.

Exercise:

1, soak the dog breast in cold water for half a day, take it out, control the water, wipe it with a clean cloth, put it in a boiling water pot, cook it thoroughly with fire and water, take it out, wash it and let it cool.

2. Cut the square dog meat into pieces 5 cm long, 2.5 cm wide and 0.4 cm (4 mm) thick; Wash carrots, peel them and cut them into pieces as big as dog meat; Small mushrooms are used as a whole, and the big ones are cut in half; Peel scallion, wash, and cut into sections; Peel ginger, wash and slice.

3, mushrooms can not be opened, fished out, bathed in cold water, squeezed clean water.

4, according to the order of a piece of meat, a piece of carrot, a piece of mushroom, alternately code into the deep plate (neat side down), put the dog meat and other ingredients on it (the middle should be raised); Mix cooking wine, soy sauce, dog bone soup, salt, sugar, pepper and roasted sesame seeds into juice, pour into a meat dish, add onion and ginger, and steam in a steamer with high fire.

5. Take out the meat after steaming for 40 minutes, pick up the onion and ginger, turn the meat into another plate, pour the soup into the pot (if the soup is not enough, add some soup and seasoning), adjust the taste, thicken it with water starch and pour it on the meat.

Practice and steps of braised dog meat

Ingredients: 700g dog meat.

20 grams of starch (broad bean).

Lard (refined) 40g soy sauce 15g cooking wine 20g onion 20g garlic (white skin) 20g pepper (dried red tip) 15g ginger 25g sesame oil 15g pepper 3g salt 7g monosodium glutamate 3g pepper 5g.

Characteristic color: delicious and nutritious.

Exercise:

1. Wash the dog meat in a clear water basin;

2. Sit the pot on the fire, add water to boil, blanch the dog meat in the boiling water pot, spread white soy sauce and fork it on the iron fork;

3. Make a fire with charcoal, and after the smoke disappears, turn the iron fork over the fire until it is golden yellow for use;

4. Put the pot on the fire, add the cooked lard and heat it, add the pepper, stir-fry the fragrance, and then take out the pepper particles;

5. Then add all kinds of spices, broth, roast dog meat, cover the pot, and simmer for about 30 minutes;

6. Add starch and stir twice, put it in a big plate and peel it hard to eat.

Tip: Big fire cooking and small fire simmering 1 hour or so have different flavors.

Practice and steps of stewing dog meat

Raw materials: 250g of cooked dog meat, 0/00g of egg/kloc-0, 75g of starch, 25g of flour, 500g of sesame oil (the actual dosage is 75g), 75g of sugar, 5g of rice vinegar15g of cooking wine, 25g of onion, 5g of ginger15g of dog bone soup.

Characteristic colors: faint tea fragrance, soft and rotten meat fragrance, mixed taste.

Exercise:

1. Peel the cooked dog meat slices, cut them into small domino slices, beat the eggs into a bowl, add starch, flour, refined salt and appropriate amount of water, and stir well.

2. Put the wok on fire, add red juice, dog bone soup and dog meat pieces, put tomatoes around the meat pieces, add monosodium glutamate, cooking wine, white sugar, salt noodles and Chili oil, simmer with low fire after boiling, thicken the juice with water starch, pour in a little sesame oil, turn it over a few times, take out the pan and put it in a bowl.

Practice and steps of raw stewed dog meat

Raw materials: sliced dog meat is about 500g, green garlic and leek is 500g, lettuce and lotus root vegetables1000g, Jiang Mo is 500g, green garlic is 300g, minced garlic is 50g, tofu150g, minced black beans100g and dried tangerine peel100g.

Exercise:

① Wash the dog meat, cut it into pieces of appropriate size, and drain it. Cut the green garlic into sections. Slice ginger meat, boil it in boiling water for 3 minutes, and take it out. Cut all kinds of vegetables, wash them and put them away.

(2) Heat the wok on a big fire, stir-fry the dog meat continuously, fry it dry and serve it. Immediately add cooked lard, minced garlic, minced black beans, bean curd, and green garlic (30g) sesame paste to stir fry until fragrant, add dog meat to stir fry until fragrant, add Shaoxing wine, add soup stock, ginger slices, dried tangerine peel, star anise and various seasonings, and bring to a boil.

③ Transfer all of them to a casserole, simmer for about 1 hour for 20 minutes (80% ripe), and add the remaining green garlic slices 10 minute. When eating, heat it with a small charcoal stove. Eat dog meat first, and then cook the side dishes with dog meat juice.

Practice and steps of burning dog meat with garlic seedlings

Ingredients: dog meat1000g.

90g of green garlic and 3g of dried tangerine peel.

Ginger 10g garlic (white skin) 5g pepper (dried red tip) 2g salt 8g brown sugar 2g soy sauce 10g bean paste 25g sesame paste 25g peanut oil 30g cooking wine 15g.

Exercise:

1. Cut the dog meat into small pieces;

2. Cut the garlic seedlings into sections;

3. Cut the pepper into filaments;

4. Heat the wok, fry the dog meat and take it out;

5. Heat the wok, add oil, garlic paste, bean paste and sesame paste and stir fry;

6. Add ginger slices, garlic sprouts and dog meat, cook cooking wine, add chicken soup, salt, dried tangerine peel, soy sauce and brown sugar, and boil;

7. Pour into the casserole, stew, and add monosodium glutamate to serve. Select tender dogs from Zhanjiang white-cut dog meat, clean their hair and internal organs, put them in an enlarged pot and cook them, immediately pick them up and cut as much as needed. Eat white-cut dog meat with garlic and Chili sauce. The dog meat is white-cut, seemingly primitive, but maintains its original flavor. When imported, the original flavor of dog meat fills every corner of the mouth, which is tender, smooth and refreshing, fragrant but not greasy, and people will never forget it.