The (Traditional) Dog Meat Flavor Profile

Ingredients

• 2-3 pieces Dried Tangerine Peel (Aged chenpi, remove the bitter white pith and slice thin)
• 2 cubes Red Fermented Tofu (Break up the cubes and include about 0.5 tablespoon of the red liquid)
• 20 g Dark Brown Sugar (Finest, darkest brown sugar, powdered if possible)
• 8 cloves Garlic Cloves (Smashed)
• 2-3 inches Fresh Ginger (Peeled and smashed)
• 3 stalks Green Garlic (White parts used for aromatics, green tops added at the end as garnish (or substitute cilantro))
• 0.25 cup Shaoxing Wine (Chinese cooking wine, adds depth)
• 2 cup Water (For the broth; additional hot boiled water used for brining tofu)
• 450 g Firm Tofu (Slice into 1 cm thick sheets)
• 0.5 tsp Salt (Half tsp for brine; additional 0.25 tsp for final seasoning)
• 0.25 tsp MSG (Optional umami boost)
• to taste White Pepper Powder (Sprinkle at the end)
• 3 tbsp Peanut Oil (1 tbsp for aromatics, 2‑2.5 tbsp for frying tofu)

Instructions

1. Prepare Aromatics

   Smash 8 garlic cloves, smash 2‑3 inches of ginger, slice the white part of the 3 green garlic stalks, and thinly slice the dried tangerine peel after removing the bitter white pith.

   Time: PT10M

2. Build the Aromatic Base

   Heat the wok over medium flame, add 1 tbsp peanut oil, then stir‑fry the smashed garlic, ginger, and white parts of green garlic for about 30 seconds until fragrant.

   Time: PT2M

3. Deglaze and Add Chenpi

   Increase heat to high, pour in ¼ cup Shaoxing wine, swirl, then add the sliced chenpi. Bring to a rapid boil and let it infuse for 15 seconds.

   Time: PT1M

4. Create the Sweet‑Savory Broth

   Add 2 cups water and 20 g dark brown sugar to the wok. Bring to a rapid boil, stirring until the sugar fully dissolves.

   Time: PT2M

5. Simmer the Broth

   Transfer the liquid to a small pot, lower the flame, cover, and let it simmer gently for at least 30 minutes so the flavors meld.

   Time: PT30M

6. Slice and Brine Tofu

   While the broth simmers, slice 450 g firm tofu into 1 cm thick sheets. In a bowl dissolve ½ tsp salt in hot boiled water, submerge the tofu pieces, cover, and let brine for 20 minutes.

   Time: PT20M

7. Drain and Pat Tofu Dry

   After brining, drain the tofu, discard the brine, and pat the pieces dry with paper towels.

   Time: PT2M

8. Prepare Fermented Tofu Sauce

   In a bowl combine the 2 cubes red fermented tofu, ½ tbsp of its red liquid, ¼ tsp salt, and a ladle of the aromatic broth from step 4. Mash into a smooth mixture.

   Time: PT5M

9. Fry the Tofu

   Heat the wok over medium‑high flame, add 2‑2.5 tbsp peanut oil, then add the drained tofu. Fry for 5‑8 minutes until the bottom turns golden, then flip and fry the other side for about 1 minute.

   Time: PT8M

10. Simmer Tofu in Sauce

    Add the fermented tofu mixture and the remaining aromatic broth to the wok. Reduce heat to medium‑high, cover with a breathable lid, and let it simmer for 20 minutes.

    Time: PT20M

11. Finish the Seasoning

    Taste the sauce, then add an extra ¼ tsp salt, ¼ tsp MSG (optional), and a pinch of white pepper. Increase heat to high and reduce the liquid for about 2 minutes to your desired thickness.

    Time: PT2M

12. Add Fresh Garnish

    Stir in the green tops of the three green garlic stalks (or substitute with chopped cilantro). Cook for another minute.

    Time: PT1M

13. Serve

    Transfer the pot to a serving clay pot or deep bowl and serve hot.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

15 g

Fat

15 g

Fiber

2 g