Braised rabbit meat with pine mushrooms

Recipe Description

What is the most nourishing meat to eat in winter and the least meaty? Answer: "rabbit meat"! Today I bought a white rabbit:) I made a northeastern specialty "roast rabbit meat". The matsutake mushrooms here are the most special. My dad went to the rural areas of the Northeast to buy fresh matsutake mushrooms and then dried them himself! Sounds like a big deal, right? Haha, that's the way our family is when it comes to deliciousness. We harvest them once a year, and that's all we need. It's a treasure for our guests! Many people may not know what matsutake mushrooms are. It is a kind of mushroom produced in Liaoning, with a dark red color, smooth texture and fresh taste. This is the mushroom used in the most authentic chicken stew in Northeast China. Because it is wild in the mountains, it is expensive and in short supply, so it is hard to get it elsewhere. We'll give you a taste of it here today!

Materials

Fresh rabbit 1, matsutake mushrooms, potatoes, green onions, ginger, garlic, seasonings, salt, soy sauce, sugar

Practice

1, the rabbit cut into pieces soaked in cold water to remove the blood. 1 hour after the fish out of the pot with cold water. The meat should be dried out and rinsed in cold water (to remove impurities).

2, potatoes cut into pieces, matsutake mushrooms soaked and rooted, split in the center and rinsed.

3, the pan into the bottom oil, fried onion, ginger and seasonings. When fragrant, pour in the rabbit meat and stir-fry until browned. Add cooking wine, soy sauce, a little sugar, add potatoes, add soup and stew for about 50 minutes.

4, stewed to 30 minutes when seasoned with salt, add garlic before leaving the pot can be.

Tips

1, out of the pot 5 minutes before to high heat, can make the soup more thick. Serve with a bowl of red beans and rice, wow ...... fragrant!

2, if you can not buy matsutake mushrooms with fresh shiitake mushrooms instead, if there is no rabbit with three yellow chicken is also very delicious.