Chinese dog food recipe
Royal dogs: In Peking the royal family has a favorite dog: the Pekingese. There are several models of Foo dog statues that are carved in cast, bronze, and even ivory. The Pekingese can be followed to the Tang Dynasty of the eight century. It was said that the purest strains were the exclusive property of the Imperial family. These petite dogs were considered to be sacred and they were very well cared for and bred by the palace eunuchs.
Ingredients
6 eggs, beaten
3 teaspoons soy sauce
3 teaspoons cornstarch
1 cup chicken stock (look up directions for preparation)
2 tablespoons oil
6 tablespoons chopped baby cabbage, finely chopped
6 tablespoons chopped celery
1 cups cooked ground beef or flake fish cooked
Beat the eggs and soy sauce in a bowl. Mix the cornstarch with the chicken stock. In a frying pan, heat up the oil over medium low heat. Add in the baby cabbage and celery and stir fry this until the baby cabbage is transparent. Add more oil if necessary, then, add in the fish or meat and stir fry for 2 – 3 more minutes. Put all this mixture into a bowl.
Cook the egg in a frying pan, stirring gently, until the egg is somewhat cooked. Then, add in the stock and mixture, continue cooking all this stirring constantly until the eggs are fully cooked and all the liquid has been absorbed.
Makes about 3 cups eggs and meat or fish.
