Braised dog meat with Hakka spices

Overview

Dog meat is the first choice for nourishment in winter. The following recipe is often used by our Hakka people. It is very fragrant and is loved by the whole family. The color of the finished product is much prettier than the one in the picture, but due to the rainy weather, the picture was not very attractive.

Tags

• hot dishes
• hakka cuisine
• lunch
• dog meat
• liquor lees
• spice bag
• ginger
• salt
• water

Ingredients

Steps

1. 1 Prepare materials. Put the dog meat in a pot and boil it to remove the blood and some of the odor.

   

2. 2 Slice the ginger, and cut more of it to remove the fishy smell.

   

3. 3 Heat a pot and add an appropriate amount of oil. Add the dog meat into the pot and stir-fry until fragrant. Stir-fry for as long as possible so that it doesn't taste so greasy. Add about 2 grams of salt, stir-fry the ginger slices and distiller's grains, then add the spice bag and stir-fry.

   

4. 4 Add water to the pot, then put it into the pressure cooker, put it on medium and low heat for about 10 minutes, the length of time depends on the tenderness of the dog meat and the desired softness and hardness of the taste.

   

5. 5 Remove and serve on a plate.