Stir-fried rabbit

Raw material: rabbit meat

Ingredients:

Zanthoxylum bungeanum, dried sea pepper, onion, ginger, garlic, spices, cooking wine, sugar, soy sauce, salt and green pepper.

Practice:

1, rabbit meat is washed and chopped into pieces of about 2 cm, and pickled with pepper, ginger, green onions, a little salt and cooking wine for about 20 minutes;

2. After pouring oil in the wok, add Pixian watercress and stir-fry red oil, then add pepper, dried sea pepper, onion, ginger, garlic and spices to stir-fry, add marinated rabbit meat and stir-fry for about 15 minutes, meanwhile, add cooking wine, sugar, salt and soy sauce to taste, and stir-fry until the rabbit meat is juiced.

Stewed rabbit

Raw materials:

Fresh rabbit meat 1 500g, water-soaked mushrooms 25g, winter bamboo shoots 50g, pork belly 350g, cabbage heart 75g, refined salt12g, monosodium glutamate 7.5g, Shaoxing wine 25g, pepper1g, sesame oil 3g, scallion.

Practice:

1 Wash rabbit meat, cut it into 3cm square pieces, soak it in clear water for 4hr, take it out and put it in a basin, marinate it with refined salt, Shaoxing wine, onion ginger and pepper for 4hr, and then wash it with clear water.

2, pork belly cut into diced for use.

3. Put the rabbit meat in the water pot, remove it and wash it.

4. Put the rabbit meat, diced pork, chicken broth, onion ginger and Shaoxing wine into a casserole, bring to a boil, skim off the floating foam, cover and stew until the rabbit meat is crisp and rotten, remove onion ginger, add mushrooms, bamboo shoots and green vegetables, bring to a boil, add monosodium glutamate and pepper, and drizzle with sesame oil.

5, if it is served with garlic paste, it is more unique.

Spicy diced rabbit

Raw materials:

Rabbit meat1000g, pepper (red and sharp) 50g and green garlic 50g.

Seasoning:

Peanut oil 1 00g, cooking wine 25g, salt 5g, monosodium glutamate 2g, soy sauce 20g, vinegar15g, pepper powder10g and starch (pea) 20g.

Practice:

1, rabbit meat washed to remove bones and tendons, beaten loose with the back of a knife, cut into 2 cm square dices, mix well with a little soy sauce, and moisten the starch slurry;

2, red pepper pedicled and seeded, washed and cut into 2 cm large diagonal squares;

3. Cut garlic into 2 cm long oblique sections and mix with soy sauce, vinegar, monosodium glutamate, 50 ml of soup, sesame oil and wet starch to make juice;

4. Boil the peanut oil, add the rabbit meat, stir-fry with a ladle and take it out;

5. When the water in the oil is dried, add the rabbit meat, fry it again, and pour it into the colander to drain the oil.

6. Leave 50 grams of oil in the pot, add red pepper, add salt and stir fry, then add pepper powder, garlic and rabbit meat, cook the wine, pour in the juice, stir fry a few times, and put it into the plate.

The above is taken from the network.