Ingredients
Dog meat, lettuce to taste, crown daisy, garlic sprouts, and second stock to taste.
Seasonings
Garlic paste, fermented bean paste, sesame paste, fermented tofu, ginger pieces, cooking wine, salt, brown sugar, soy sauce, dried tangerine peel, and peanut oil, each to taste.
Instructions
1. Cut the dog meat, with bones, into small pieces. Stir-fry in a hot wok until no more liquid releases. Heat oil in the wok, add minced garlic, fermented bean paste, sesame paste, fermented tofu, peeled ginger pieces, garlic sprout segments, and the dog meat. While stir-frying, drizzle in peanut oil. After 5 minutes, add cooking wine, second stock (or light broth), salt, brown sugar, light soy sauce, and dried tangerine peel. Bring to a boil.
2. Transfer to a clay pot and braise for 90 minutes until tender and soft. When serving, add crown daisy, lettuce, and peanut oil, and serve with small dishes of shredded chili, shredded lemon leaves, and cooked peanut oil on the side. This stew has tender, melt-in-your-mouth meat with an intensely rich, distinctive aroma.