连县的东陂镇风味小食颇有名气,尤以红烧狗肉为上品。选用当地重约10斤的乳狗,鲜嫩皮薄,肥肉甘腴。烹制方法:先将狗肉刮净皮毛去骨,随即飞水去腻;然后在狗皮涂上酱油,放入油锅炸至金黄;再将狗肉用山水冲泡,凉干切块状放入瓦砵甑焾。调料以土榨生油、酱油、花椒、料酒、白糖、食盐等,甑熟后其味无穷。羊城街头的“开煲香肉”,由于狗身太老,用姜蒜配料去膻味,再加五味酱以致失去原汁原味。而连县乳狗 Dongli Town, even the county flavor snacks quite famous, especially braised dog for the top grade. Choose the local weight of about 10 pounds of the dog, fresh thin, fat sweet. Cooking Method: First, the dog scraping the net fur to bone, then fly to the greasy; and then coated in the dog’s skin soy sauce, fried into the pan until the golden brown; then the dog with landscape brewing, dry cut into tile砵 甑 焾. Seasoning with soil squeezed raw oil, soy sauce, pepper, cooking wine, sugar, salt, etc., after ripening its taste. Yangcheng streets “to burn incense,” because the dog is too old, with ginger and garlic ingredients to smell, plus five flavor sauce that lost its original flavor. And even the county dog