Taste: Sauce-flavored technology: Sauce-flavored roasted lettuce and roasted rabbit meat. Materials: main ingredients: rabbit meat (wild) 1000g.
Accessories: lettuce 300g.
Seasoning: 50g bean paste, 5g dried tangerine peel, 5g cinnamon, 3g fennel, 3g galangal, vegetable oil 100g ginger 10g onion 15g cooking wine 15g soy sauce 15g sugar, and salt.
2. Cut the hare into strips 5 cm long and 0.5 cm wide, and then wash the blood with clear water;
3. Peel the lettuce, wash it and cut it into hob blocks;
4. Put the wok on a big fire, add oil, cook until it is 70% cooked, add rabbit meat strips, bean paste, soy sauce, pepper, refined salt, ginger and onion, and stir-fry until the sauce is fragrant;
5. Add fresh soup (submerged rabbit meat) and boil;
6. Add cooking wine and all remaining spices;
7. Switch to medium fire until the rabbit meat is eight ripe;
8. Burn the lettuce until the meat is rotten and the soup is thick, add monosodium glutamate and eat it out of the pot. Tips-Health Tips:
1. Spleen and qi, quench thirst and clear heat;
2. Suitable for spleen deficiency, malnutrition, mental fatigue, spleen and stomach yin deficiency, thirst and dry mouth, gastrointestinal fever, vomiting and bloody stool.
Pie-food phase grams:
Rabbit meat (wild): Rabbit meat can't be eaten with duck meat, eggs, chicken, turtle, celery, dried tangerine peel, Pinellia ternata, Sophora flavescens and licorice. The practice of clove rabbit meat introduces in detail the cuisines and their functions: Sichuan cuisine, youth recipes, elderly recipes, anti-aging recipes, nourishing recipes and health care recipes.
Taste: Salty and umami flavor technology: stewed clove rabbit meat making material: main ingredient: rabbit meat (wild) 1000g.
Seasoning: 3g of fragrant leaves, 5g of cloves, 50g of peanut oil150g of cooking wine, 75g of soy sauce, 0g of salt10g of sugar100g, 5g of monosodium glutamate, 20g of green onions, 20g of ginger, 0g of sesame oil10g, and 20g of sesame oil. Characteristics of clove rabbit meat: color. Teach you how to make clove rabbit meat, how to make clove rabbit meat delicious 1. Slaughtering rabbits, peeling, laparotomy to remove five internal organs, washing away blood, chopping off head and feet, and removing bones;
2. Wash ginger and shallots and pat them loose;
3. Cut the rabbit meat into cubes 1.5 cm square;
4. Put it in a pot and marinate it with soy sauce, cooking wine and onion ginger for 30 minutes;
5. Put oil on the fire, add diced rabbit meat when it is 80% hot, and remove the oil when it is fried to golden brown;
6. Leave 25 grams of oil in the original hot pot, add cloves, smell out, and stir fry a few times;
7. Pour diced rabbit meat into cooking wine, soy sauce, sugar, refined salt, monosodium glutamate and fresh soup, and boil over high fire;
8. Skim off the cover of the floating cover, move to low fire and stew for 15 minutes, then switch to high fire and collect all the juice;
9. Sprinkle with pepper noodles, drizzle with sesame oil, pick up cloves and fragrance, put them out of the pot and put them in a fashion plate. Tips for making clove rabbit meat: this product has a frying process, and it needs to prepare peanut oil 1500 g or so.
Pie-food phase grams:
Rabbit meat (wild): Rabbit meat can't be eaten with duck meat, eggs, chicken, turtle, celery, dried tangerine peel, Pinellia ternata, Sophora flavescens and licorice.