Food ingredients

Rabbit meat 10 kg, soy sauce 3 kg, onion slices one or two, ginger slices one or two, garlic cloves one or two, aniseed San Qian, clear oil one or two, noodle sauce one or two, and cooking wine five yuan.

Gourmet practice

1. Wash the rabbit meat and cut it into small pieces one inch and two minutes square. Blanch with boiling water for later use;

2, sit in the pot, oil, use a large wok, add onions, ginger, garlic, the following sauce, fried noodles sauce. Cook wine and soy sauce, put rabbit meat in a pot, make soup, chase it with strong light, cook it a few times, stew it on low heat, and take it out of the pot. Even the soup is full of bowls.

Method for frying rabbit meat with onion

raw material

200g raw 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).

prepare

Cut rabbit meat into thin slices with a length of 4cm and a width of1.7cm, put into a pot, add 5g of refined salt, Shaoxing wine and egg white, stir, size with10g of wet starch, add10g of sesame oil, stir well, and shred shallots 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.

The practice of mixing spiced rabbit meat

Raw materials:

Boneless cooked rabbit meat 400g, spinach 150g, sesame oil, salt, pepper water, ginger slices and monosodium glutamate.

Exercise:

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 practice of griddle rabbit

Ingredients: raw material: rabbit meat

Accessories: bamboo shoots, lotus roots and green beans.

Seasoning: salt, chicken essence, sugar, cooking wine, soy sauce, dried sea pepper, dried pepper, sea pepper noodles, pepper noodles, cumin powder, ginger, onion and garlic.

Operation:

1. Wash rabbit meat, cut into pieces and blanch it.

2. Put the rabbit meat into the pot and color it when the sugar color is good and the sugar color bubbles. Add cooking wine, ginger and garlic, stir-fry to remove fishy smell, add dried sea pepper and dried prickly ash, stir-fry until fragrant, add auxiliary materials, stir-fry onion segments together (sea pepper noodles, pepper noodles and cumin powder can be added according to personal taste), and add chicken essence and light soy sauce.

Practice of stewed rabbit soup with Huai qi

Ingredients: main ingredients: rabbit meat

Accessories: yam, medlar and longan.

Seasoning: salt, chicken essence, cooking wine and ginger.

Operation:

1. Wash rabbit meat and cut it into pieces, slice ginger and cut yam, pour clear water into the pot with high fire, add rabbit meat, ginger slices, longan and yam, season with cooking wine and chicken essence, and stew for one hour;

2. Soak Chinese wolfberry in warm water. Open the lid, add Lycium barbarum and simmer for half an hour. After turning off the fire, season with salt.

Stewed rabbit meat with Siraitia grosvenorii

Ingredients: 1 Siraitia grosvenorii, 300g rabbit meat, 100g lettuce, 1 ginger, 1 onion, 300g fresh soup.

Accessories: salt 4g, monosodium glutamate 3g, cooking wine 10g, soy sauce 10g.

Exercise:

1, peeled lettuce and cut into pieces about 3 cm; Slice ginger and shred onion.

2. Wash and break Siraitia grosvenorii; Wash the rabbit meat and cut it into 3 cm square pieces.

3. Put oil in the wok. When it is 60% hot, add ginger and scallion until fragrant. Add rabbit meat, Siraitia grosvenorii and lettuce and stir fry.

4. Add fresh soup and all seasonings and cook until the rabbit meat is cooked.

Practice of burning rabbit meat with garlic and straw mushroom

Ingredients: rabbit meat

Accessories; Volvariella volvacea, carrot, winter bamboo shoot, onion, ginger and garlic.

Seasoning: salt, broth, cooking wine, soy sauce, pepper, oyster sauce.

Cooking method:

1, pour oil into the pan, saute shallots, stir-fry garlic and ginger, stir-fry rabbit meat until it changes color, add soy sauce, salt, cooking wine, oyster sauce and pepper to taste, and add carrots, winter bamboo shoots and straw mushrooms to stir-fry evenly;

2. Transfer the fried rabbit meat to an electric pressure cooker, add garlic and broth essence, pour in appropriate amount of boiling water, and simmer for 5 minutes after SAIC.

Practice of Roasting Rabbit Meat with Douchi Mushroom

Raw materials: clean rabbit meat 200g, water-soaked mushroom 100g, red sweet pepper and green pepper 25g, lobster sauce 15g, chopped onion and garlic 5g, cooking wine 15g, refined salt 0.5g, wet starch 10g, dry starch 5g and eggs.

Making:

(1) Red sweet pepper and green sweet pepper are cut into diamond-shaped pieces, mushrooms are cut into pieces, lobster sauce is chopped, rabbit meat is cut into pieces with a spatula, 5g of cooking wine and 5g of refined salt are mixed evenly for seasoning, and then egg white and dried starch are mixed evenly for sizing.

(2) Heat the oil in the pot to 40%, add the rabbit slices until cooked, pour them into a colander, add 20g of oil in the pot to heat, add chopped green onion and garlic, stir-fry with black bean sauce, stir-fry with mushrooms, boil the remaining cooking wine, and add soup until the mushrooms are cooked.

(3) Add red pepper slices and green pepper slices, stir-fry until cooked, add rabbit slices, thicken with wet starch, and serve.

The practice of braised rabbit meat

Raw materials:

500 grams of rabbit meat, 50 grams of canned bamboo shoots, 25 grams of Tricholoma matsutake, 5 grams of starch, 50 grams of oil, 750 ml of chicken soup, 2 grams of refined salt, 25 grams of soy sauce 15, 25 grams of balsamic vinegar, 0.5 grams of fresh ginger 15, 0.5 grams of Chili noodles, 0.5 grams of white sugar 15, and green onions.

Exercise:

1. Cut the rabbit meat into 4cm square pieces, put it in a pot, soak it in clear water for half an hour, remove its grassy smell and red pulp, blanch it in boiling water, wash it, control the moisture, put it in a bowl, add soy sauce, refined salt and cooking wine, mix well and marinate it for flavor.

2. Cut the canned bamboo shoots into water chestnut slices; Soak Tricholoma matsutake, cleaning precipitate, remove pedicels, and cutting into pieces; Picking and cleaning rape, and cutting into elephant eye pieces; Peel ginger, slice it and pat it loose; Peel the onion, wash it and cut it into sections for later use.

3. Heat the wok, add peanut oil, heat it to 40%, put the pickled rabbit meat in the oil pan for three times, fry it red, take it out, and pour out the crude oil.

4. Leave a little base oil in the wok, saute pepper, aniseed, onion and ginger slices, pour in the fried rabbit meat, add sauce, cooking wine, sugar, refined salt, soy sauce and balsamic vinegar, add chicken soup and serve after boiling.