Dog meat jelly(gou rou dong )

Dog meat jelly

Introduction:

"Dog meat not only has high protein content, but also has excellent protein quality, especially the large proportion of globulin, which has obvious effect on enhancing disease resistance, cell vitality and organ function."

Production steps:

Step 1: cut the dog meat into pieces.

Step 2: soak in water for at least 12 hours (change water several times during this period).

Step 3: scrape the surface of pig skin with a knife.

Step 4: cut into strips.

Step 5: wrap seasoning a in gauze.

Step 6: heat the oil in the pan, add the pig skin and stir fry.

Step 7: stir fry until oil comes out.

Step 8: add the dog meat and stir fry until it changes color.

Step 9: add seasoning a and B again.

Step 10: bring the fire to a boil.

Step 11: cover and simmer for one and a half hours.

Step 12: after stewing, put it in a container and let it stand. After cooling, put it in the refrigerator and slice it when eating.

Materials required:

Dog meat: 1000g

Pigskin: 200g

Star anise: 2

Cinnamon: 3 G

Tangerine peel: 5g

Chinese prickly ash: 8g

Clove: 1

Dangshen: 5g

Salt: 10g

Scallion: 15g

Ginger: 10g

Water: 750ml

Note: pigskin is added to add flavor. Don't put more cloves, just one.

Production difficulty: unknown

Technology: stewing

Production time: several hours

Taste: light

Chinese PinYin : Gou Rou Dong