Detailed introduction to the recipe of stewed rabbit. Cuisines and functions: Jiangsu cuisine. Ingredients for making stewed rabbit: Ingredients: 1500 grams of fresh rabbit meat. 25 grams of mushrooms, 50 grams of winter bamboo shoots, 350 grams of pork belly, and 75 grams of cabbage hearts. 12 grams of refined salt, 7.5 grams of MSG, and 25 grams of Shaoxing wine. The characteristics of stewed rabbit: the rabbit meat is crispy, fragrant and tender, and has a unique flavor, which is deeply loved by eaters. Teach you how to make stewed rabbit. How to make delicious stewed rabbit. Wash the rabbit meat, cut it into 3 cm square pieces, soak it in water for 4 hours, take it out and put it in a basin. Season it with refined salt, Shaoxing wine, green onion, ginger, and pepper. Marinate for 4 hours, then rinse with water. Cut the pork belly into small cubes and set aside. Put the rabbit meat in a pot of water, take it out and wash it. Put the rabbit meat, diced pork, chicken broth, onion, ginger, and Shaoxing wine into a casserole, bring to a boil over high heat, skim off the foam, cover and simmer over low heat until the rabbit meat is crispy, remove the onion and ginger, and add the winter mushrooms and winter bamboo shoots. , boil the green cabbage hearts, add MSG and pepper, and drizzle with sesame oil and serve. If eaten with garlic paste, it will have a unique flavor. Detailed introduction to the recipe of stir-fried hare Cuisines and functions: Home-cooked recipes Ingredients for making stir-fried hare: Ingredients: 350 grams of hare meat, 10 grams of pickled peppers, appropriate amounts of green onions and peppers. Seasoning: marinade, ginger slices, garlic slices, salt, chicken essence, Sichuan red oil, salt and pepper powder, pepper, and salad oil. Teach you how to make stir-fried hare, and how to make stir-fried hare to make it delicious. 1. Cut the hare meat into small pieces, marinate it in marinade to add flavor, fry it in an oil pan until golden brown, take it out and set aside. 2. Heat the oil in the pot, add the ginger slices and garlic slices and stir-fry until fragrant, add the raw materials, season with the rest of the seasonings and stir-fry. Tips for making stir-fried hare: When marinating rabbit meat, do not stew it for too long, otherwise the rabbit meat will be too rotten and the taste will be affected. Detailed introduction to the recipe of sweet and spicy braised rabbit. Cuisines and functions: Home-style recipes. Technique: Stewing. Ingredients for making sweet and spicy braised rabbit: Ingredients: About 750 grams of clean rabbit meat. Accessories: 100 grams of roasted suckling pig belly, 25 grams of steamed shiitake mushrooms, 25 grams of bright red pepper, and 20 grams of fresh lemon leaves. Seasoning: 35g Sichuan Pixian bean paste (see spicy flavor), 50g fried garlic meat, 20g green onions, 15g ginger slices, 10g fresh garlic, 5g minced ginger, 5g minced tangerine peel, ginger 15 grams of juice, 25 grams of Shaoxing wine, 25 grams of white sugar, 5 grams of dark soy sauce, 850 grams of fresh soup, 1 gram of pepper, 5 grams of MSG, 5 grams of wet starch, 2 grams of sesame oil, 10 grams of red oil (see fragrance) Spicy type), appropriate amount of peanut oil. (Prepare 1 bamboo grate and 1 carrot flower) Features of sweet and spicy braised rabbit meat: bright red color, equal emphasis on sweet and spicy, salty, fresh and thick. Teach you how to make sweet and spicy braised rabbit meat. How to make sweet and spicy braised rabbit meat so that it is delicious. 1. Cut the clean rabbit meat into 3cm walnut pieces, cut the pork belly into 1.5cm cubes, steam the shiitake mushrooms and remove the stems. 2. Wash the fresh lemon leaves and cut into thin strips. Wash the bright red peppers, remove the stems, break them open, remove the seeds, and cut into 1.5 cm diamond-shaped cubes. 2. Pour water into the pot and bring to a boil. Add rabbit meat pieces into the water and boil for about 1 minute. Pour in a colander and rinse thoroughly. When the pan is done cooking, add 20 grams of peanut oil, add onions and ginger slices and sauté until fragrant, add rabbit meat pieces and stir-fry, add ginger wine, add 100 grams of fresh soup, turn the heat off for about 1 minute, add in a colander , pick out the green onions and ginger slices, and drain the soup. 3. After the pan is cooked, add 25 grams of peanut oil, add minced garlic, minced ginger, and minced tangerine peel and saute until fragrant, add Shaoxing wine, add fresh soup, add braised bean paste, boil for 2 minutes, until the aroma is fully absorbed into the soup. In the pot, use a thin iron slotted spoon to remove the bean paste, add the bamboo grate, add rabbit meat pieces, add sugar, pepper, diced pork belly, shiitake mushrooms, and fried garlic meat, bring to a boil, cover, and simmer until Rake the rabbit until soft (about 90 minutes), remove the bamboo grate, add soy sauce to adjust the color, add MSG, add diced bright red pepper, thicken the juice, thicken with wet starch and sesame oil, pour in red oil, and serve on a plate , sprinkle fresh lemon shreds on one side and line it with a carrot flower and serve. Tips: If there is no roasted pork belly, you can use 120 grams of pork belly, cut into 2 cm cubes, mix with appropriate amount of Shaoxing wine, dark soy sauce (for coloring), and appropriate amount of cornstarch, and fry it for coloring. If you don’t have Sichuan Youpi County Douban Chili Sauce, you can directly use Hong Kong Lee Kum Kee Douban Chili Sauce or Salted Garlic Chili Sauce instead. How to make sauced rabbit meat introduces the cuisine and its effects in detail: Braised pickled vegetables weight loss recipe Spleen-strengthening and appetizing recipe Malnutrition recipe Puzzle and brain-tonifying recipe Taste: Salty and umami craft: Sauce-based rabbit meat production materials: Ingredients: 2000 grams of rabbit meat Seasoning : 150 grams of salt, 10 grams of white sugar, 10 grams of sugar, 30 grams of sesame oil, 5 grams of green onions, 5 grams of ginger, 5 grams of garlic (white skin), 3 grams of pepper, 3 grams of star anise, 3 grams of cinnamon, 3 grams of cloves, 3 grams of licorice, 300 grams of soy sauce. Characteristics of sauced rabbit meat: golden red color, salty, fragrant and crispy. Teach you how to make soy rabbit meat, how to make soy rabbit meat so delicious. 1. Wash the rabbit meat, soak it in cold water for 4 hours, take it out, boil it in boiling water for 10 minutes, take it out and wash it. Add 2 kilograms of soup into the pot, add rabbit meat, bring to a boil over high heat, add refined salt, soy sauce, sugar, meat bag (scallions, fresh ginger, garlic, pepper, aniseed, cinnamon, cloves, licorice). 2. Cook over slow fire, add sugar after cooking for about 3 hours, cook for a while, take out the meat, drain the miso soup, and put on a plate; let it dry for a while, then apply sesame oil on the meat surface while it is hot and serve.

Tips for making sauced rabbit meat: Prepare 2000 grams of soup (cooked chicken, duck, meat soup)