Taste type: sweet and salty

Raw materials: rabbit meat 500g, rock sugar 100g, salt, cooking wine, sesame oil, ginger, onion (green onion or shallot), cooked vegetable oil and clear water 100g.

Exercise:

1. Wash rabbit meat, chop it into cubes, put it in a bowl, add salt, cooking wine, ginger and onion, mix well and marinate for half an hour.

2, rock sugar mashed for use (large pieces of rock sugar are not conducive to later cooking).

3, the pot is hot, pour in cooked vegetable oil and heat to 70% oil temperature, add rabbit diced meat (don't pour in ginger onion), and fry until the surface turns yellow.

4. Leave the bottom oil in the pot, add the rock sugar and stir-fry until it is brown-red, add100g of water and a little salt, then pour the diced rabbit, collect the juice on medium heat until it is dry and bright, and pour the sesame oil out of the pot.

Key operation points:

1. When cutting diced rabbit meat, the boned part is slightly smaller than the clean meat to ensure the same size after serving.

2. When frying rabbits, don't fry them too dry.

3. When collecting juice, it is mainly to adjust the size of the fire, so as not to let the juice burn, so as not to make the rabbit meat bitter.

Peanut kernel mixed with diced rabbit

Taste type: spicy.

Ingredients: 500g rabbit meat, 50g peanut, onion, bean paste, lobster sauce, soy sauce, sugar, Chili oil, monosodium glutamate, pepper oil, sesame oil, vegetable oil, salt, chicken essence and monosodium glutamate.

Exercise:

1. Wash the rabbit meat with clear water, put it flat in a cold or warm water pot with chest down and back up, cook it with medium heat until the rabbit meat is just cooked, pour it into the pot together with the soup, soak it for 10 minute, then take it out and let it cool.

2. Chop Pixian watercress and lobster sauce respectively.

3. Pour the oil in the pan, put it in an oil pan with an oil temperature of 30% and stir-fry the watercress until it is oily and fragrant, then add the lobster sauce and stir-fry. Then take the pot and let it cool, and mix it with soy sauce, sugar, monosodium glutamate, chicken essence, Chili oil and sesame oil to make flavor juice.

4. Cut the cold rabbit meat into cubes of 1.5 cm, and dice the green onion for later use.

5, diced rabbits, green onions, peanuts and sauce into a bowl and mix well, then add pepper oil and mix well to serve.

Key operation points:

1, the rabbit meat can't be diced until it's cold.

2, now mixed and eaten, should not be put for a long time.

Rose rabbit diced

Taste type: sweet and salty

Ingredients: 250g fresh rabbit meat, preserved rose, salt, rock sugar, cooking wine, ginger, onion and fresh soup.

Exercise:

1, rabbit meat is washed and cut into pieces.

2. Add salt, cooking wine, ginger and onion, mix well, marinate for half an hour, and mash rock sugar for later use.

3. When the oil is poured into the pot and heated to 70% oil temperature, the diced rabbit meat is fried to reddish brown.

4. Leave the remaining oil in the pot, add 1/2 crystal sugar to stir-fry until the sugar color is brown, add fresh soup, the remaining crystal sugar and rabbit diced meat, stir-fry until the water is dry, add rose preserves, season together, and take out the pot to cool.

Key operation points:

Candied roses should be put in before the dish is taken off the pot, and the heating time should not be too long.