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Hobbes
(65.97.179.250) on 11/6/2007 - 5:46 p.m. says: ( 28 views
, 1 likes
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"RE: Dog: Not Only Good, But Good For You!"
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CONTEXT ADDED BY ADMIN:
END OF CONTEXT
- Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
- Don't get the oil too hot.
- Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
- Dissolve
the brown sugar in the sauce, then raise the heat to about medium and
boil the sauce for 2-3 minutes or until the sauce thickens.
- Remove it from the heat.
- Slice the dog, while still alive, against the grain into 1/4" thick bite-size slices.
- Tilt the blade of your knife at about a forty five degree angle to the top of the dog so that you get wider cuts.
- Dip the dog pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
- Let the dog sit for about 10 minutes so that the cornstarch sticks.
- As
the dog sits, heat up one cup of oil in a wok (you may also use a
skillet for this step as long as the beef will be mostly covered with
oil).
- Heat the oil over medium heat until it's nice and hot, but not smoking.
- Add the beef to the oil and sauté for just two minutes, or until the dog just begins to darken on the edges.
- You don't need a thorough cooking here since the dog is going to go back on the heat later.
- Stir the dog around a little so that it cooks evenly.
- After
a couple minutes, use a large slotted spoon to take the meat out and
onto paper towels, then pour the oil out of the wok or skillet.
- Put the pan back over the heat, dump the meat back into it and simmer for one minute.
- Add the sauce, cook for one minute while stirring, then add all the green onions.
- Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
- Leave the excess sauce behind in the pan.
- Enjoy!
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