Ingredients
2000 g (about 4.4 lbs) boneless dog meat with skin attached, 1 hen (about 1000 g / 2.2 lbs), 500 g (about 1.1 lbs) each of lean pork and pork hock.
Seasonings
10 g asparagus root (tian dong), 3 g each ground white pepper and licorice root, 1 g MSG, 20 g each sesame oil and Shaoxing wine, 10 g rehmannia root (sheng di), 15 g goji berries, 25 g each lemon, scallions, and ginger, 50 g Sichuan broad bean paste (doubanjiang).
Instructions
1. Scorch the dog skin over a flame until yellow, then soak in water to soften. Scrape and wash, then soak in cold water until the meat swells. Gently and repeatedly tap the meat with a wooden mallet, washing as you go, until all blood is expelled and the meat becomes tender. Cut the dog meat into strips and soak in cold water. Wash the asparagus cochinchinensis root, rehmannia root, goji berries, licorice, and lemon.
2. Remove the chicken breast meat and set aside. Cut the remaining chicken and pork elbow into 8 pieces each. Slice the ginger and cut the scallions into sections. Soak the chicken and pork elbow in ginger-scallion water. Finely mince the lean pork and chicken breast separately with the back of a knife, then soak each in ginger-scallion water. Place a wok over heat, add water, and bring to a boil. Add a piece of cypress wood to remove any gamey odor, then add the dog meat, scallions, ginger, and cooking wine. Cook over medium heat until the dog meat is fully cooked through. Remove the dog meat, rinse, and cool under cold water. Blanch the chicken in boiling water until cooked through.
3. Add water to the pot, then add the chicken, pork hock, scallions, and ginger. Bring to a boil over high heat, skim off any foam, then reduce to a low simmer and cook until the meat is tender. Wrap the asparagus root, rehmannia root, and licorice in cheesecloth, and place the bundle into a serving pot along with the cooked dog meat and other ingredients.
4. Bring the broth to a boil, add white pepper and Shaoxing wine, then pour in the ground pork; when the meat coagulates, skim off the foam, strain the clarified broth into a container, seal the opening with dampened parchment paper, steam in a steamer until the dog meat is tender, remove and discard the herb pouch, pour the broth into a pot and bring to a boil, add the ground chicken, clarify the broth using the same method, season with salt and MSG to taste, pour the broth back into the container with the dog meat, cover and seal tightly, then steam over high heat in a covered steamer.
5. Peel the lemon, remove the pith, and cut the flesh into fine shreds, dividing them between two small dishes; crisp the broad bean paste in hot oil and divide it between two dishes as well, serving both alongside the steamed dog meat. This dish features tender, rich meat that is soft and smooth on the palate, with a clear yet savory broth that is both light and deeply flavorful, and it is known for its health benefits of tonifying the middle and boosting qi, as well as warming the kidneys and supporting yang.