Ingredients
400 g cooked dog meat (about 14 oz), 150 g fresh river shrimp (about 5 oz), 100 g chives (about 3.5 oz).
Seasonings
10 g each of shredded scallion and ginger, 1 teaspoon salt, 1/2 teaspoon MSG, 1 tablespoon Sichuan peppercorn water, 4 teaspoons each of Shaoxing wine and water starch, and appropriate amounts of fresh stock and vegetable oil.
Preparation
1. Remove the sinew from the cooked dog meat, then slice it thinly.
2. Trim and wash the chives, then cut them into 3 cm (about 1-inch) segments.
3. Remove the sand vein from the river shrimp, rinse them clean under cold water, wrap in a clean cloth and squeeze out excess moisture, then place in a bowl, add a pinch of salt, cooking wine, and water starch, and mix well to coat.
Steps
1. Heat oil in a wok to 140°C (about 285°F), add the shrimp and stir gently until cooked through, then remove and drain excess oil.
2. Leave a small amount of oil in the wok and heat it over high heat, then add shredded scallion and ginger, tossing until fragrant.
3. Then add the sliced dog meat, drizzle in the cooking wine, and quickly stir-fry over high heat.
4. Then add the river shrimp, along with Sichuan peppercorn water, salt, and fresh broth, and stir-fry until everything is evenly combined.
5. Add the chive segments, add MSG, and thicken with a water-starch slurry. Remove from heat and plate.