Which is more nutritious, boiled or fried dog meat?

Rinsing dog meat is a traditional flavor of Korean people in Jilin Province. This dish originated in Yanji City, Yanbian Korean Autonomous Prefecture, Jilin Province, and is widely circulated among Korean compatriots. Hot pot meat is not greasy, thin but not firewood, and the soup is fresh, tender and refreshing, and rich in nutrition. Eat in winter to drive away the cold, eat in summer to escape the heat, nourish and strengthen the body, and prolong life. In the Korean restaurant in Jilin, all the dog broth is fresh meat of the day, and there is no stock. The dog broth made in this way is called clear soup. There are many kinds of eating dog meat, such as stewed tofu with dog meat, dried cabbage with dog meat and hot pot with dog meat. But no matter what kind of dog meat you eat, a bowl of dog broth is indispensable. When you look back at this bowl of soup, you will feel a smell in your nose, and the taste of this dog meat will become more and more fragrant. "Compendium of Materia Medica" records a method of making Huajiang dog meat: "Eating dog meat often can soothe the five internal organs, warm and tonify yang, clear the body and replenish qi, strengthen the stomach and kidney, warm the waist and knees, and replenish blood vessels". Ingredients: A fat and tender dog. Seasoning: ginger, dog gall, Amomum villosum, pepper powder, pepper, fish and coriander, vegetable oil, garlic, coriander, dog oil, chopped green onion, monosodium glutamate, etc. They are all shaped by knife cutting: the dog is shaved, scraped clean, washed, cut open, the internal organs and bones are removed, and the blood is removed several times until there is no smell. Then cut it into two sections, put it into a casserole, add some water and ginger, stew it with strong fire until the soup boils, drop a little gall bladder to remove foam and scum, then stew it with low fire until it becomes soft, take it out and drain the water, coat it with cooked vegetable oil to make the surface of dog meat shine, and cut it into thin slices 3 cm square according to the consumption. Cooking method: Boil. Wash the pot and put it on the fire. Boil the original dog broth, add the sliced meat, and add a little ginger, garlic, fish, coriander, onion, pepper, pepper, Amomum villosum and monosodium glutamate to make it tasty. When eating, take a small bowl (65,438+0 pieces per person), add a proper amount of Chili noodles, boil it with dog oil, add salt, ginger rice, garlic paste, fish parsley, chopped green onion, pepper, pepper, soup stock and monosodium glutamate to soak it in water and mix well, and then eat it with dog meat. Flavor characteristics: It is a local specialty of Huajiang. Technical essentials: when stewing dog meat, use small fire to avoid thick soup.