How to drown salted dog meat, how to make salted dog meat delicious

Because it's like drowning a fish

Salted dog meat is a delicious recipe.

It's best not to add salt to salted dog meat when cooking!

Ingredients: Dog meat: Appropriate amount.

Ginger one piece.

2 garlic cloves

2 bay leaves.

Sichuan pepper A small handful.

Star anise: 2 pcs.

Hot pot base to taste.

Cooking wine to taste.

1 tablespoon soy sauce.

Onion Small half.

Method steps.

Soak the salted dog meat in water for a few hours (after soaking, the salt on the surface will easily fall off), and then wash it 3 to 5 times. Then chop into pieces and wash them several times. Ginger cut into slices, garlic into cubes, onion into shreds.

Put cooking oil in the wok, add shredded ginger, two bay leaves, garlic, two star anise, a small handful of peppercorns and stir-fry until fragrant, then add dog meat and stir-fry a few times, then add an appropriate amount of cooking wine and stir-fry for one minute. Then add 1 tablespoon of soy sauce and stir-fry again, and finally add an appropriate amount of boiling water.

Prepare a casserole, wait for the water in the wok to boil, pour the soup and meat into the prepared casserole, and boil the soup in the casserole over high heat. After boiling, add an appropriate amount of hot pot base and simmer over low heat for about an hour.

When the soup is halfway down, add the chopped onion and simmer again for 30 minutes.

Precautions. There is no salt in the whole process, so you can taste the saltiness at the end of the juice and add salt as appropriate.

100 grams of cooked lard, 100 grams of starch, 750 grams of broth, 25 grams of soy sauce.

Steps: 1.Choke the 30-40-day-old puppy with cold water, put it in a basin, pour boiling water to scald and wash off the hair, remove the internal organs from the belly moon and two halves, and rinse it in a basin of clean water.

2.Sit on the fire, add water to boil, stretch the dog, blanch it in a pot of boiling water, smear it with white soy sauce, and fork it onto the iron fork. Make a fire with charcoal, and after the smoke is gone, turn the iron fork over the fire until golden brown and set aside.

3., put the pot on the fire, add cooked lard to heat, put in peppercorns, fry the fragrance, and then take out the peppercorns, then add various seasonings, broth and roasted dog meat, add the lid of the pot and simmer on high heat for about 30 minutes, add starch and stir twice, put it in, and cut the skin hard to eat.

Ingredients: 1500 grams of dog meat.

Excipients: 150 grams of green garlic, 100 grams of chrysanthemum, 100 grams of lettuce (group leaves).

Seasoning: 50 grams of ginger, 5 grams of garlic (white skin), 20 grams of chili pepper (red, sharp, dry), 5 grams of tangerine peel

8 grams of salt, 3 grams of monosodium glutamate, 50 grams of bean paste, 25 grams of bean curd (white), 20 grams of red sugar

20 grams of dark soy sauce, 50 grams of white wine, 100 grams of vegetable oil.

Step 1: Cut the bone-in dog meat into pieces, each weighing about 25 grams;

2. Wash the green garlic and cut it into about 4 cm long sections;

3. Crack the ginger pieces; 4. Remove the stems and seeds of the chili pepper, wash and cut into thin strips;

5. Cut 25 grams of lemon leaves into thin strips;

6. Cut tangerine peel into fine grains; 7. Heat a wok over medium heat, fry the dog meat dry and take it out;

8. Pour in 250ml of boiling water, blanch the ginger pieces for about 3 minutes, and remove them;

9. Heat a wok, add oil, take an appropriate amount of oil and pour it into a small dish containing shredded chili peppers after boiling;

10. Then put garlic, bean paste, and tofu in the pot and stir-fry;

12. Add monosodium glutamate, refined salt, sugar, soy sauce, tangerine peel and an appropriate amount of water, bring to a boil, transfer to a casserole, cover and simmer the dog meat over slow heat until soft and rotten;

13. Put the washed chrysanthemum cabbage and lettuce, shredded chili pepper and shredded lemon leaves on the table together with the casserole, prepare a stove, and eat while cooking.

Ingredients: Dog meat (500 grams) Accessories: mint (100 grams) Grass fruit (10 grams).

Seasoning: white sugar (10 grams) white wine (10 grams) ginger (10 grams) green onions (10 grams) soy sauce (20 grams).

Chilli pepper (red, sharp, dry) (25 g) star anise (2 g) salt (3 g) Sichuan pepper (1 g) Vegetable oil (120 g).

Step 1Cut the dog's hind leg meat into 4 cm square pieces, rinse with water and dry for later use.

2.Pick the tender tips of the mint, wash and set aside.

3.Put the wok on the fire, add vegetable oil and burn until it is hot, add peppercorns, ingredients, grass fruits, sugar, salt, dried chili peppers, green onions (minced), ginger (minced), soy sauce, stir-fry the dog meat until fragrant, stir-fry for 20 minutes, put in the broth to boil, and then pour the dog meat into the casserole with the soup.

4.Put the casserole on the fire, add the liquor in two parts, simmer for 1 hour, and when the soup is thickened, remove from the heat, add mint, and serve with the casserole.

1. Slaughter and peel the live dog, remove the internal organs, and use dry and wet methods to remove its earthy smell: the dry removal method is to wipe the blood stain of the dog's skin with a rag, put it on the dirt or cement floor, buckle it with a large basin or cauldron for 1 day and night, and turn over 1 time in the middle, so that the earthy gas is absorbed by the ground. (2) Wet removal method is to dismember the dog meat into several large pieces, wash away the blood stains with water, and then put the dog meat in a large basin or tap water pool with water to bleaching for 1 day and night, during which the water is changed 1-2 times, the dog meat turns from red to white, take out and drain the water, and generally use this method in families.

3. Grind a little pepper seeds, mix well with an appropriate amount of salt, sprinkle dog meat, marinate in a basin for 3-5 days, take out and hang it in a sunny ventilated place to dry until semi-dry, the dog meat is slightly musty, and it is the best to cook.

Ingredients: 500 grams of dog meat, 20 grams of sugar, 20 grams of Huadiao wine, 5 grams of salt, 10 grams of light soy sauce, 5 grams of dark soy sauce, 10 grams of maltose, 20 grams of honey.

1. Clean and drain the dog meat that needs to be processed.

2. Cut the meat into long strips, add sugar, stir evenly and marinate.

3. Then pour in soy sauce, salt, and Huadiao wine.

4. Massage and stir with your hands for 30 minutes.

5. Then put it in the crisper together, cover it and put it in the refrigerator overnight.

1. Prepare the ingredients. Whether you're making your own bacon or cooking it, prepare the ingredients. Such as five-spice powder, dried chili skin, chicken essence or monosodium glutamate, chives, garlic, ginger, and salad oil or lard.

2. Passing through the water. Because of the strong flavor of marinated bacon meat, it is necessary to pay attention to reducing the salt content of cured dog meat when cooking, so it is best to rinse the cured dog meat under running water for a while, and wash away a large amount of seasoning and salt, so that it is convenient to cook below.

3. Time. Be patient when cooking bacon meat, because the texture of cured dog meat will be a little harder than fresh dog meat, so it will take longer to cook.

Dear, hello, there are five ways to lighten the salted dog meat, namely: dilution method, potato method, egg method, flour method and white vinegar method. 1. Dilution method:

It is to directly add an appropriate amount of water and re-cook it until it is not salty, but this will make the taste of the meat weaker and weaker. 2. Add potatoes: Cut the potatoes into pieces, add a small amount of water, put them in a pot and cook them with the meat, because the potatoes will not damage the taste of the gravy.

3. Add egg method: Put the hard-boiled eggs in the pot and cook them with the meat, because the eggs absorb salt, which can make the soup taste lighter, and the effect of egg yolk may be better. 4. Add flour method:

Wrap an appropriate amount of flour in gauze, put it in a pot and cook it with the meat, and after a while, the meat will not be very salty. But be careful not to add sugar, otherwise the salty taste will be even heavier. 5. Add white vinegar method

When the meat is salty, you can also add a little white vinegar, pour an appropriate amount of white vinegar into the meat, white vinegar can remove the salty taste of Shanhui, and can also help digestion, the effect is very good; You can also add some greens to absorb the salt.