Braised dog meat in casserole

Stewed dog meat in casserole Stewed dog meat in casserole is a famous dish in many places in Northeast China. This dish is golden red in color, fragrant, rich in juice, crisp and mellow. Ingredients: 500g of dog hind leg meat, 100g of mint, 10g of sugar, 25g of dried pepper, 10g of white wine, 10g of onion, 10g of ginger, 6g of aniseed, 10g of tsaoko, 2g of prickly ash, 20g of refined salt, 120g of rapeseed oil, 20g of soy sauce and 150g of broth. Production method: 1. Cut the dog meat into 4cm cubes, rinse it twice with clear water, control the moisture, wash the mint and pick the tender tip. 2. Fire the wok, inject rapeseed oil, heat it to 70%, add tsaoko, aniseed, pepper, sugar, salt, dried Chili, onion, ginger and soy sauce, stir-fry the dog meat for 20 minutes, inject the broth, and pour it into the casserole after boiling. Set the casserole on fire, add the white wine twice, switch to low heat, and stew for about 1 hour. When the soup thickens, add mint and serve with the casserole. Note: 1. Remove the blood stain from the dog meat with clear water, and then rinse it clean. After cooking, the smell is greatly reduced and the meat is fragrant. 2, casserole dog meat, the fire is boiled, the fire is simmered slowly, and the dog meat is crisp and rotten. 3, mint, after a hot, if boiled, the fragrance is lost.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)