How to make Braised Rabbit Meat: Kill a rabbit and cut it into medium-sized pieces. You can add a little salt, cooking wine and ginger first, but you can also skip this step, because the rabbit meat itself is nothing weird. taste. Add an appropriate amount of vegetable oil and heat it to 90% heat. Add bean paste and stir-fry. Add Sichuan peppercorns and chopped ginger. Continue to stir-fry until the oil soup turns bright red and smells fragrant. Then pour in the rabbit meat and stir-fry together. Stir-fry for about seven days. For eight minutes, add a little more water or broth to at least cover the rabbit meat, add soy sauce for coloring, a small amount of sugar, and some spices (star anise, kaempferia, cinnamon, etc., anyway, it’s just a hodgepodge, but not too much, especially the star anise) It’s bad if you overdo it), garlic and green onions, dried chili peppers. Then bring to a simmer over medium heat. :

The rabbit meat is very tender, so it will become rotten in a short time. At this time, pour down the cut lettuce and cook it together. After it is cooked, add chicken essence, stir evenly and put it on the plate.

Dry and stir-fry rabbit meat

Cut the rabbit meat into small cubes and discard the bones. After the oil is hot, add the rabbit meat and stir-fry it. It will take a long time to completely dry out the water. time, add Sichuan peppercorns and a large amount of dried chili peppers, light soy sauce (or soy sauce), shredded ginger and cooking wine, continue to stir-fry until fragrant, add cooked sesame seeds and stir-fry until fragrant.

This dish can also be used as a seasoning for noodles. Mix the cooked noodles with the stir-fried rabbit, then sprinkle with a small amount of crushed peanuts and a very small amount of sesame sauce. If you like vinegar, you can add it. Some vinegar, very delicious.

Features: golden color, crispy meat, mellow taste.

1 live rabbit (about 2 kilograms), 50 grams of shiitake mushrooms, 10 grams of shredded ginger, 5 grams of garlic cloves, 500 grams of peanut oil (100 grams consumed), 5 grams of sugar, 20 to 30 grams of cooking wine, refined salt 20 grams, appropriate amount of aniseed powder (or cinnamon or star anise), soy sauce, green onions, and coriander.

(1) Slaughter and peel the live rabbit, disembowel it, rinse it, cut it into cubes, mix well with aniseed powder, cooking wine, refined salt, sugar and soy sauce and marinate for about 1 hour.

(2) Set the wok to medium heat, add peanut oil and heat it until it is 70% hot. Add the marinated diced rabbit and fry until it turns dark red. Take it out.

(3) Casserole dry stir-fry: Add appropriate amount of oil, heat to 40% heat, stir-fry ginger and garlic cloves until fragrant, add mushrooms, add rabbit meat and stir-fry, add cooking wine, add salt, lower heat and stir-fry When the rabbit cubes are dry, add chopped green onion and coriander.

Egg yolk rabbit skin roll

Ingredients: 1 piece of clean rabbit skin, 8 cooked salted egg yolks, 4 cooked egg yolks, 4 egg whites, 1 ginger cube, green onion section, refined salt, cooking wine, pepper Appropriate amounts of powder and starch

Preparation method:

1. Put the rabbit skin in a basin, add ginger cubes, green onion sections, refined salt, cooking wine, and pepper to taste; combine cooked salted egg yolks and cooked egg yolks and press them together to make a paste; add starch to egg whites to make an egg white paste.

2． Spread the delicious rabbit skin flat on the chopping board, put in the egg yolk paste and press it with your hands, then wrap it into a roll, seal the joints tightly with egg white paste, steam it in a basket for about 10 minutes until it is cooked, take it out, let it cool, and cut it into rounds. Place the shaped pieces into the plate and it's ready.

Features: The rabbit skin is delicious and glutinous, and the salted egg yolk has a strong flavor.

Note: Because the salted egg yolks currently on the market have a high salt content, it is necessary to add egg yolks to neutralize them to avoid being too salty after being cooked.

Soft cake sauce rabbit

Although the production process of soft cake sauce rabbit is slightly complicated, it is rich and fragrant. Famous Chinese cooking master Guo Kanglin will explain the recipe in detail today.

200g boneless rabbit meat

80g salad oil, 30g sweet noodle sauce, 15g pickled ginger, 10g asparagus, 10g onion, 5g millet pepper , 15 grams of green peppercorns, 50 grams of shredded green onions, 100 grams of homemade bread, 2 eggs, some clean banana leaves

Process 1: Crack 2 eggs into a basin and add 50 grams of flour , 5 grams of salt, and make a paste. Heat the pot over low heat, pour the batter into the pot and spread it into pancakes and serve on a plate;

Process 2: Spread the shredded green onions and soft pancakes and place them in a triangle shape on the edge of the plate, and use plantains in the middle of the plate Set aside leaves and set aside (see picture);

Process 3: Season the boneless rabbit meat. Put a little oil in the pot, add the sweet noodle sauce and stir-fry until the aroma dissipates. Add the rabbit meat and stir-fry with onions, asparagus and green peppers. Add MSG, sugar, sesame oil and water soybean flour to thicken the soup, then put it out of the pot on a banana leaf and serve;

Serve it with soft cakes, the rabbit meat is fresh and tender, the soft cakes are soft and glutinous, and the sauce It has a strong flavor and is a delicious dish with both color and aroma.

Strange Rabbit

I have been in the United States for more than ten years, and everything else is fine, but this "Chinese stomach" will never change. If I don't eat Chinese food for three meals, I feel uncomfortable all over and my mood is not good. Being born in Sichuan, I don’t need to mention my love for “Sichuan cuisine”. When I was in college and working in Chengdu, some of my favorite foods were strange-flavored beans and spicy rabbit. Thinking about them still makes me salivate.

Last summer, one day when I went to the supermarket to buy food, I unexpectedly found rabbit meat in the freezer. I was so surprised that I almost jumped up. I quickly picked it up and saw that it was imported from China. I went home and looked through the various rabbit meat recipes in the "Home-cooked Sichuan Cuisine" recipe. I thought about it and decided to make a "strange-flavored diced rabbit".

The method is as follows:

(1) Put the rabbit meat into the pot, add water, add ginger slices, cooking wine and a few peppercorns, cook for about 30 minutes, add salt, take it out and let it cool. , cut into cubes;

(2) Heat the vegetable oil in the pot until it is seven ripe, pour it on the prepared chili powder and white sesame seeds, mix well to make spicy oil;

(3) Stir-fry the black bean paste and bean paste with a little vegetable oil respectively;

(4) Stir-fry the Sichuan peppercorns until fragrant, and grind them into Sichuan peppercorn powder using a small household electrical appliance used by Americans to grind coffee beans;

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(5) Remove the seeds from the red bell pepper, cut into cubes, and stir-fry briefly in the pot;

(6) Put the diced rabbit into a large convenient container, and add the fried bean paste Sauce and tempeh, chopped green onion, minced garlic and coriander, as well as appropriate seasonings such as sugar, vinegar, soy sauce, salt, pepper powder and spicy oil, mix well, taste, and sprinkle with some cashews (bought in the store) Finished product) and diced red pepper, put it into a beautiful plate and it becomes

Rabbit meat in tomato sauce

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Main ingredients: Rabbit tenderloin 250 grams, 2 tomatoes, lard, soy sauce, green onions, pepper, refined salt, sugar, MSG.

Method:

1. Rinse the rabbit meat, cut it into strips, and pat the meat strips loosely with a knife.

2. Put the rabbit meat into a bowl, add soy sauce, pepper and refined salt, mix well, and marinate for a few minutes.

3. Remove the roots from the green onions, wash them, and cut them diagonally into shreds; wash the tomatoes and cut them into pieces.

4. Heat the wok, pour in lard, when the oil is hot, add shredded green onion and marinated rabbit meat and stir-fry. After the rabbit meat changes color, add cooking wine and stir-fry for two or three minutes. pot.

5. After the wok is heated, pour a little lard, add tomatoes and fry for a few minutes, add sugar, add rabbit strips and stir-fry until cooked, add MSG and stir well before serving.

Cucumber mixed with rabbit meat

1. Cut the cooked rabbit meat into shreds. Wash the cucumber and cut into shreds.

2. Place cucumber shreds on the bottom of the plate, put rabbit shreds on top, add soy sauce, vinegar, sesame oil, monosodium glutamate and chili oil. Serve the fermented mustard paste on a separate plate and mix well when eating.