COOKING METHOD OF DOG MEAT SHAB-SHAB AND MANUFACTURE METHOD OF STOCK AND SAUCE THEREFOR

摘要

PURPOSE: Provided are a cooking method of dog meat shab-shab and a manufacture method of the stock and sauce therefor, thereby removing a unpleasant smell peculiar to dog meat and minimizing the destruction of nutrients. CONSTITUTION: A cooking method of dog meat shab-shab comprises the steps of: boiling dog meat in 20L of water at 100 deg.C for 30 minutes and taking the boiled meat out; boiling the boiled meat, theragra chalcogramma, clear strained rice wine, crushed ginger and garlic, welsh onion, fernbrake and fermented soybean paste in the water boiled at 100 deg.C in the previous step, for 1 hour, followed by straining; separating dog meat and bones; reboiling the strained water with the separated bones for 3 hours and straining it to obtain stock; preparing sauce by mixing red hot pepper powder, fermented soybean paste, onion juice, crushed ginger and garlic, sesame powder, sesame oil, vinegar, mustard, artificial flavoring, cut pieces of ginger, meat stock and pepper; slicing the boiled dog meat; boiling dried red hot pepper and welsh onion in the prepared stock at 100 deg.C and parboiling the dog meat slices therein for 30 seconds.