material
Half a rabbit meat, appropriate amount of mushrooms, a little onion, a little winter bamboo shoots, 3g of salt, 5 pieces of rock sugar, 3 pieces of ginger, star anise 1 piece.
6 dried peppers, 5g light soy sauce, 0g light soy sauce 1 0g, 2 shallots, green garlic1root, thirteen spices, yellow wine and vegetable oil.
method of work
1. Prepare the materials. I have put fresh bamboo shoots and mushrooms here. I suggest not to put fresh bamboo shoots, but mushrooms can be put.
2. Boil the rabbit meat in warm water until the water boils, then take the rabbit meat out and rinse it with cold water for later use.
3. Put oil in the pot. The oil content of rabbit meat is not high, so you can put more oil. Throw shallots and ginger pieces and saute.
4. Add the rabbit meat to stir-fry until fragrant, and add butter to cook for a while.
5. Pour in cold water until the amount of water has not exceeded the rabbit meat. Add thirteen spices, dried peppers, star anise, salt, soy sauce and soy sauce. After the fire is boiled, turn to a small fire.
6. When the juice remains 20%, stir-fry the green garlic for one minute. Turn off the fire, put the green garlic leaves into the residual temperature to heat them, and then get out of the pot and put them on the plate.
Stewed rabbit
material
3 rabbits (legs), crab mushroom100g, hypsizygus marmoreus100g, pork belly 200g, salt, monosodium glutamate and onion.
Appropriate amount of ginger and yellow wine.
method of work
1. Wash rabbit legs and cut into pieces.
2. Remove the roots of crab-flavored mushrooms and Pleurotus eryngii
3. Put the rabbit meat and pork belly into a casserole, add an appropriate amount of water, put it on a strong fire, boil it, skim the floating foam, and stew it with slow fire.
4. Add onion, ginger, salt and Shaoxing wine and stew for 90 minutes.
5. Add the crab-flavored mushrooms and Pleurotus eryngii, and stew for another 30 minutes, then season.
Snack spicy rabbit meat
material
Appropriate amount of rabbit meat, half onion, 2 peppers, appropriate amount of salad oil, salt 1 teaspoon, star anise 1 piece, pepper1piece, and dried pepper1piece.
2 tablespoons of cooking wine, light soy sauce 1 tablespoon, sugar 1 teaspoon.
method of work
1. Freeze the rabbit leg and remove the ice for later use.
2. Debonding and dicing rabbit legs after thawing.
3. Add a spoonful of cooking wine to marinate 15 minutes to remove fishy smell.
4. Pour a proper amount of cooking oil into the pot, add pepper, star anise and dried Chili to stir-fry the fragrance. Turn to medium fire, add rabbit meat, stir fry quickly until it changes color, and cook a spoonful of cooking wine to remove fishy smell for the second time.
5. Continue to add onion and pepper, drizzle with soy sauce and stir well.
6. Add a little sugar to make it fresh, season it with salt and serve.
Roasted rabbit meat
material
Appropriate amount of rabbit meat, salt, garlic, pepper, soy sauce, soy sauce, pepper and Chili powder.
Appropriate amount of fragrant leaves and salt and pepper
method of work
1. Cut rabbit meat, add salt, soy sauce, soy sauce, pepper, pepper powder, pepper, garlic powder, fragrant leaves and salt and pepper for one night.
2. Pick out the pepper the next day (I'm afraid it tastes bitter, maybe it will be more fragrant if I don't pick it out)
3. Curl the edge with tin foil, put the rabbit meat in, pour a few spoonfuls of water to avoid baking, 180 degrees, and bake it up and down for one hour.
Griddle rabbit
material
Appropriate amount of rabbit meat, onion, persimmon pepper, salt, onion, ginger, garlic and pepper.
Appropriate amount of cooking wine, light soy sauce, water starch, pepper, sugar, lobster sauce and coriander.
method of work
1. Cut the rabbit meat into small pieces, add salt, cooking wine, pepper and water starch, mix well, and put it in the refrigerator for half an hour.
2. Wash and slice onions after peeling, and wash and cut green peppers into small pieces after removing pedicels and seeds.
3. Put clear water in the pot. After the water boils, add onions and green peppers first, take them out after a while, and let them cool.
4. Put the pickled rabbit meat into boiling water, boil it for half a minute, then take it out, wash it and drain it.
5. Heat the wok, pour in the oil, pour in the rabbit meat after the oil is hot, and fry until the rabbit meat is eight-cooked, and drain the oil.
6. Leave the bottom oil in the wok, add the pepper granules, and remove them after they are burnt.
7. Add onion, ginger, garlic and lobster sauce until fragrant, then pour in the meat and stir-fry.
8. Add cooking wine, soy sauce and sugar, continue to stir-fry, and add a little water to cover the pot for stewing.
9. Stir-fry onion and green pepper together, and finally add coriander stalks to serve.
Soybean horseshoe rabbit soup
material
500g of rabbit meat, 0/50g of soybean/kloc, 0/0g of water chestnut/kloc, 20g of scallop, proper amount of salt and 2500ml of water.
method of work
1. Wash soybeans and scallops and soak them in clear water for 20 minutes.
2. Peel the horseshoe and cut it in half
3. Wash rabbit meat and cut it into large pieces.
4. Put the soybean, scallop, horseshoe and rabbit meat into the casserole together.
5. Add 2500ml of clean water.
6. Boil on high fire for 10 minute, then turn to medium-low fire for 100 minute, and add salt when eating.