How to make dry pot dog meat
Recently, hot topics on the Internet have mainly focused on food production, healthy eating and traditional culture. Among them, dry pot dog meat, as a controversial dish with distinctive regional characteristics, has triggered widespread discussion. This article will combine the hot content of the past 10 days to give you a detailed introduction to the preparation method of dry pot dog meat, and attach relevant data and steps.
1. Preparation of ingredients for dry pot dog meat
Making dry pot dog meat requires the following ingredients, and the specific amounts can be adjusted according to personal taste:
| Ingredient name | Dosage | Remark |
|---|---|---|
| dog meat | 500g | It is recommended to choose hind leg meat, which is more tender. |
| dried chili pepper | 10-15 | Adjust according to spiciness preference |
| Sichuan peppercorn | 1 small handful | Increase numbness |
| ginger slices | 5-6 pieces | Remove fishy smell and improve fragrance |
| garlic cloves | 5-6 petals | Slice or beat |
| cooking wine | 2 tablespoons | Remove the fishy smell |
| light soy sauce | 2 tablespoons | seasoning |
| Salt | Appropriate amount | Adjust to taste |
| sugar | 1 teaspoon | Freshen up |
| coriander | a little | decorate |
2. Preparation steps of dry pot dog meat
1.Processing dog meat: Wash the dog meat and cut it into small pieces, soak it in cold water for 30 minutes to remove the blood. Then blanch the water, add cooking wine and ginger slices to remove the fishy smell, remove and drain and set aside.
2.Stir-fried spices: Heat the pan with cold oil, add dried chili peppers, peppercorns, ginger slices and garlic cloves, stir-fry over low heat until fragrant. Pay attention to the heat to avoid burning.
3.Stir-fried dog meat: Pour the blanched dog meat into the pot and stir-fry quickly over high heat until the surface is slightly brown. Add light soy sauce, salt and sugar to taste and continue to stir-fry evenly.
4.Stewed and delicious: Add an appropriate amount of water (or stock), just enough to cover the dog meat. Cover the pot, simmer over medium-low heat for 20-30 minutes, until the dog meat is cooked and flavourful.
5.Collect juice and serve on plate: Turn on high heat to reduce the sauce. When the soup thickens, sprinkle with coriander and serve.
3. Precautions
1. The processing of dog meat is key. The fishy smell must be fully removed, otherwise the taste will be affected.
2. The amount of dried chili pepper and Sichuan peppercorns can be adjusted according to personal taste. If you like spicy food, you can add more.
3. The stewing time is adjusted according to the part and size of the dog meat to ensure that the meat is soft and tender.
4. Related topics of recent hot topics
According to the entire network data in the past 10 days, topics related to dry-pot dog meat mainly focus on the following aspects:
| topic | heat index | focus of discussion |
|---|---|---|
| Dog meat food culture controversy | 85 | Regional differences and ethical discussions |
| Tips for making dry pot cuisine | 78 | Griddle ingredients and heat control |
| Recommended nutritional supplements in winter | 92 | Nutrition and benefits of dog meat |
5. Summary
Dry pot dog meat is a dish with local characteristics. Although the production process is a bit complicated, through reasonable ingredient processing and seasoning, you can make a delicious, spicy and delicious dish. It should be noted that dog meat is a controversial ingredient and it is recommended to discuss it rationally while respecting local food culture. Hope this article can provide you with a useful reference!
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