The method of sweet and spicy rabbit meat introduces the food and its function in detail: home-cooked recipes

Technology: stewed sweet and spicy rabbit meat. Ingredients: 750g clean rabbit meat.

Accessories: roasted pork belly 100g, steamed mushrooms 25g, red pepper 25g and fresh lemon leaves 20g.

Seasoning: Sichuan Pixian watercress hot sauce 35g (see spicy type), fried garlic 50g, onion 20g, ginger slices 15g, fresh garlic 10g, Jiang Mo 5g, dried tangerine peel 5g, ginger wine 15g, Shaoxing wine 25g and sugar 25g. (Prepare 1 bamboo slips and 1 carrot flowers) Sweet and spicy rabbit meat is characterized by bright red, sweet and spicy, salty and pure. Teach you how to make sweet and spicy rabbit meat. How to make sweet and spicy rabbit meat delicious? 1. Cut the clean rabbit meat into 3cm walnut pieces, simmer and cut into1.5cm dices, steam the mushrooms, cut the stems into two parts, wash the fresh lemon leaves and cut them into filaments. Wash the red pepper, remove the pedicel, break it, remove the seeds, and cut it into 1.5 cm diamond dices. 2. Boil the water in the pot, pour the rabbit meat into the water for about 1 minute, and rinse it with a colander. Boil in a pot, add 20g peanut oil, stir-fry onion and ginger slices, stir-fry rabbit meat, cook ginger wine, add 100g fresh soup, simmer for about 1 min, put in a colander, take out onion and ginger slices, and drain the soup. 3. Cook in a pot, add 25g of peanut oil, add minced garlic, Jiang Mo and dried tangerine peel, stir-fry until fragrant, cook Shao wine, add fresh soup and cook for 2 minutes. When the fragrance is all in the soup, remove the bean paste with a fine iron colander, add bamboo grates, add rabbit meat, and add sugar, pepper and pepper. Add the bright red diced pepper, thicken the juice, thicken it with wet starch and sesame oil, pour in the red oil, put it on a plate, sprinkle with fresh lemon shreds and line it with a carrot flower. Tip: If you don't have hot pot, you can use 120g pork belly, cut it into 2cm cubes, mix it with proper amount of Shaoxing wine, soy sauce (colored) and raw flour, and fry and color it instead. If there is no Sichuan xian county douban hot sauce, you can directly use Hong Kong Lee Kum Kee douban hot sauce or pickled garlic hot sauce instead. The practice of spiced rabbit meat introduces dishes and their functions in detail: home-cooked recipes.

Taste: spiced craft: braised spiced rabbit meat. Material: ingredients: rabbit meat 1000g.

Accessories: coriander leaves 25g.

Seasoning: spiced 25g, coriander stem 20g, onion strips 15g, ginger slices 15g, red pepper 15g, soy sauce 75g, rock sugar 75g, sugar color 25g, refined salt 3g, pepper 2g, Shaoxing wine 50g, cooked chicken oil 10. Characteristics of spiced rabbit meat: spiced, salty, mellow and slightly sweet. Teach you how to cook spiced rabbit meat, and how to cook spiced rabbit meat is delicious. 1. Cut the rabbit meat into 7 pieces (2 front legs, 2 rear legs, 2 body, neck 1), wash the blood stains, put water in the pot, boil, put the rabbit meat pieces in water for about 5 minutes, and then wash the blood foam. 2. Roll up the spiced and ginger slices with coriander stalks and onion strips, clamp the red pepper with pedicled seeds with bamboo grates, put it into the pot, get angry, add the soup, add soy sauce, sugar, rock sugar, Shaoxing wine, refined salt and pepper, boil it with strong fire, add rabbit meat after boiling, buckle the porcelain plate after the soup is boiled, and cover it for later use. Serve with garlic sauce platter. The way to sauce rabbit meat introduces the cuisine and its effects in detail: sauerkraut diet, spleen-strengthening and appetizing diet, malnutrition diet, and brain-nourishing diet.

Taste: Salty and salty technology: sauce rabbit meat making material: main ingredient: rabbit meat 2000g.

Seasoning: salt 150g, sugar 10g, sugar color 10g, sesame oil 30g, onion 5g, ginger 5g, garlic (white skin) 5g, pepper 3g, star anise 3g, cinnamon 3g, clove 3g, licorice 3g and soy sauce 300g. Teach you how to make rabbit meat in sauce, and how to make rabbit meat in sauce is delicious 1. Wash rabbit meat, soak it in cold water for 4 hours, then take it out with boiling water 10 minute and wash it. Put 2 kg of soup in the pot, add rabbit meat, bring to a boil over high fire, and add refined salt, soy sauce, white sugar and meat buns (onion, fresh ginger, garlic, pepper, aniseed, cinnamon, clove and licorice).

2. Cook with slow fire, add sugar color for about 3 hours, cook for a while, remove the meat, drain the miso soup, and plate it; Let it dry a little and rub sesame oil on the meat noodles while it is hot.

Tips for making rabbit meat in sauce: prepare 2000 grams of soup (boiled chicken and duck meat soup) to stew rabbit meat. Introduce the cuisines and functions in detail: Beijing cuisine, recipes for the elderly, recipes for invigorating spleen and appetizing, malnutrition recipes, puzzle recipes and brain-strengthening recipes.

Taste: sweet technology: braised rabbit meat making material: main ingredient: rabbit meat 300g.

Accessories: lettuce (round leaf) 25g.

Seasoning: salt 1g, sugar 75g, vinegar 20g, onion 10g, ginger 10g, star anise 1g, lard 65g (refined), pepper 1g, yellow wine 5g and soy sauce 5g. Characteristics of braised rabbit meat: bright red color. Teach you how to cook braised rabbit meat, and how to cook braised rabbit meat is delicious 1. Chop the rabbit meat into eight pieces, add soy sauce into a bowl and mix well. Cut lettuce into 1 inch segments; Wash green onions and cut into sections; Wash and slice ginger for later use.

2. Put the oil in the spoon. After the oil is hot, add the rabbit meat and fry it until it is fiery red. Pour it into the colander to control the oil.

3. Put the oil in the spoon. When the oil is heated to 60%, add soup with onion, ginger and star anise, add refined salt, sugar, vinegar, pepper water, Shaoxing wine and rabbit meat, cover the pot after boiling, and simmer the meat soup with low heat. When it is nearly thick, put the light oil, turn it over a few times in medium heat and put it on one side of the plate. The practice of roasting rabbit meat introduces the cuisine and its effect in detail: Cantonese cuisine.

Roasted rabbit meat making material: main ingredient: 400g of rabbit leg meat. Ham100g, cabbage leaves 50g. Salt 15g, monosodium glutamate 1g, fermented bean curd brine 50g, pepper 10g, fenjiu 25g, onion 50g, shredded ginger 25g, coriander 5g and dried starch 15g. Teach you how to cook roast rabbit meat. How to make roast rabbit meat delicious? Wash and boneless rabbit leg meat, slice it thinly to both sides, pat it flat, and then add sufu brine. Fenjiu, pepper, monosodium glutamate and refined salt for breast enhancement 15 minutes. Slice the ham. Spread the hip rabbit leg meat on the chopping block, put green leaves, sprinkle with dry starch, and then put ham slices. Put onion and shredded ginger on one end of rabbit meat. The method of spiced rabbit meat mixing introduces the cuisine and its effect in detail: Cantonese cuisine.

Materials for making spiced rabbit meat: Ingredients: boneless cooked rabbit meat 400g, spinach 150g, sesame oil, salt, pepper water, ginger slices and monosodium glutamate. The characteristics of spiced rabbit meat: light and refreshing, fresh but not greasy. Teach you how to mix spiced rabbit meat, and how to mix spiced rabbit meat is delicious. 1. Cut the cooked rabbit meat into thin slices, blanch it with boiling water, remove and control the moisture. 2. Wash the spinach, cut it into 3.5 cm long sections, put it in boiling water for a little scalding, take it out and let it cool, and control the water purification. 3. Put the salt, pepper water, monosodium glutamate, ginger slices, sesame oil and rabbit slices into a bowl 1 hour, and then take them out and put them on a plate. Add spinach slices and mix well. The method of frying rabbit meat with onion introduces the cuisine and its effect in detail: Cantonese cuisine.

Ingredients: 200g raw and clean tender rabbit meat. Egg white 1, onion 100g. 6 grams of Shaoxing wine, soy sauce 15 grams, 2 grams of sugar, 2.5 grams of ginger slices, 2 grams of vinegar, refined salt 1 gram and 500 grams of cooked lard (about 60 grams). Rabbit meat with scallion is characterized by reddish color, slender and tender meat and fragrant scallion oil. Teach you how to cook chopped green onion rabbit meat. How to cook chopped green onion rabbit meat is delicious. Cut the rabbit meat into thin slices with a length of 4cm and a width of 1.7cm, put them in a pot, add 5g of refined salt, Shaoxing wine and egg white, stir vigorously, size with 10g wet starch, add 10g sesame oil, stir well, and shred the onion for later use. Put soy sauce, white sugar, vinegar, monosodium glutamate, Shaoxing wine 10g and wet starch 10g into a bowl, stir-fry, put the pan on medium heat, use an oil pan, then add lard to 40% heat (about 88℃), add rabbit meat, spread it with chopsticks until it is cooked, and pour it into a colander. Leave the bottom oil in the pot, stir-fry the onion and ginger slices in the pot, add rabbit meat, add 15g water to the mixed juice, turn it over a few times, pour the sauce on it and sprinkle with sesame oil.