1. 500g rabbit meat is washed and diced, put into a bowl, add refined salt, egg white and wet starch, and mix well for sizing. 200 grams of pedicled seeds of green pepper were washed and cut into strips. 2. Add salt, soy sauce, monosodium glutamate, wet starch and pepper water to the bowl to make a sauce.

3. Heat the oil pan, add diced rabbit meat, add onion, ginger and garlic, add refined salt, soy sauce, white sugar and pepper water to taste, add green pepper to taste, and add monosodium glutamate.

Shenqitu decoction

Practice: 1, 500 grams of rabbit meat washed, dried, oiled and sauteed. 2. Wash 30g of Codonopsis pilosula, 30g of Dioscorea opposita, 0g of Lycium barbarum10g, and 5g of red dates, put them in a pot with rabbit meat, boil them with strong fire, stew them for 2h with low fire, and season them.

Description: Rabbit meat is sweet and slightly cool, tender and delicious, which can replenish spleen and qi, quench thirst and clear heat. This is a low cholesterol meat; Codonopsis pilosula strengthens spleen and qi, and promotes spleen and stomach transport; Yam medicine tonifies spleen and yin, cures thirst, medlar tonifies kidney and nourishes blood, jujube tonifies qi and nourishes blood, and regulates spleen and stomach. It is suitable for rabbits with spleen and stomach weakness or spleen and stomach deficiency and cold.

Efficacy: benefiting qi and spleen, benefiting stomach and nourishing yin. Spleen deficiency and weak qi are manifested as physical weakness and lack of diet; Yin deficiency of spleen and stomach is characterized by thirst, dry mouth, thin body and excessive urine. It can also be used for diabetes and malnutrition in children with deficiency of both qi and yin.

Taboo: This soup is not suitable for people with excessive damp-heat and exogenous fever.

Stewed rabbit meat with green carrots;

The specific method is as follows: a rabbit is peeled and eviscerated, the remaining blood is washed and chopped, soaked in clear water for 2 to 3 hours, taken out, cooled and washed with hot water for later use; Wash carrot and cut into pieces, put onion and ginger slices at the bottom of casserole, quickly boil rabbit pieces in water, stew them on low heat until cooked, stew radish pieces in a stew until cooked, and season with salt, monosodium glutamate, chicken powder, sesame oil and pepper.

Fried rabbit meat with white jade

Material: fresh rabbit meat100g.

Ingredients: tender wax gourd100g, carrot10g, ginger 5g and onion 5g.

Seasoning: salad oil 300g (actual oil consumption 15g), salt 5g, monosodium glutamate 2g, sugar 1g, appropriate amount of wet starch, Shaoxing wine 1g and cooked chicken oil1g.

Practice: Peel and seed tender wax gourd, slice fresh rabbit leg meat, peel and slice carrot, peel and slice ginger, slice onion, marinate rabbit meat with a little salt, monosodium glutamate, Shaoxing wine and wet starch, and oil it after cooking. When the oil temperature is 80 degrees, add rabbit meat, soak it for eight hours and then pour it out. Leave the oil in the pot, add ginger slices, carrot slices and wax gourd slices, stir-fry them over medium heat until they are nearly cooked, add rabbit slices and onion slices, stir-fry them thoroughly with salt, monosodium glutamate and sugar, thicken them with wet raw flour, and pour in cooked chicken oil.

Butao rabbit meat

Ingredients: bald rabbit 1 only about1000g.

Seasoning: soy sauce 10g, refined salt 8g, monosodium glutamate 10g, sugar 25g, Chili powder 2g, distiller's grains 50g, sesame oil 5g, ginger 20g, onion 15g, cooking wine 100g, lard 50g and rice 65438.

prepare

(1) Cut the clean rabbit meat into 4 large pieces, blanch it in a boiling water pot, add clean water 1000g, refined salt 8g, monosodium glutamate 5g, cooking wine 25g, ginger slices 10g and onion slices 8g, and cook for later use.

(2) Spread rice and tea in the middle of the pot bottom of the dry iron pot, put a round steel wire mesh plate (the bottom of the plate is about 15cm away from the pot bottom), put rabbit meat on the steel wire mesh plate, cover the pot cover and cover the edge gap to make it airtight.

(3) Make a fire in the middle of the bottom of the pot, so that the rice and tea in the pot will slowly burn into smoke and smoke through the rabbit pieces. When the smoke emitted from the gap in the pot changes from white to Huang Shi, the pot can be taken out.

(4) Heat lard in a wok, stir-fry ginger slices and red distiller's grains, pour 250g of rabbit soup, add soy sauce, monosodium glutamate, white sugar and cooking wine (75g), add scallion oil and Chili powder to boil, and then add rabbit meat to stew. When the soup in the pot is thick, take out the rabbit pieces covered with sesame oil, cut them into small pieces and put them on the plate.

trait

This dish is taken from the farmer's practice on the west bank of Youxi, with some improvements. This dish is dark red, the rabbit meat is tender, the flavor is rich, and the mountain flavor is rich, so it is suitable for table wine.

Douchi Rabbit jiaozi

Raw materials: rabbit meat, lobster sauce, flour, Jiang Mo, chopped green onion, refined salt, cooking wine, flavoring wine and sesame oil.

Practice: ① Chop the lobster sauce rabbit meat, add Jiang Mo, chopped green onion, cooking wine, monosodium glutamate, refined salt and sesame oil and mix well.

(2) Flour is agglomerated, then rolled into thin slices, sliced, rolled into minced meat one by one, boiled in a pot, eaten dry or served with sour soup.

Features: the stuffing is salty and fragrant, with a long aftertaste.

Rabbit hotpot

The main ingredient is 750 grams of clean rabbit meat.

Accessories: 500g of Chinese cabbage, 250g of wet vermicelli, 25g of Shaoxing wine stick, 0/0g of salt/kloc-0, 2 slices of ginger, 50g of cooked soy sauce, 50g of spicy soy sauce and 0/000g of fresh soup/kloc-0.

Method:

(1) Cut the rabbit meat into 4cm square pieces, blanch it in a boiling water pot, wash it with clear water, then put it in a wok, add 1500g of clear water, onion and ginger slices, cover the pot, boil it, skim off the floating foam, and stew it with wine until the rabbit meat is cooked.

(2) Cut the cabbage into 5 cm long strips, put them in a boiling water pot and take them out after cooking. Wash wet vermicelli.

(3) First put the cabbage and vermicelli into a hot pot, then put the cooked rabbit meat pieces and pour the rabbit meat soup. Prepare fresh meat soup 1000g for addition. Add salt and monosodium glutamate, cover, light the hot pot and bring to a boil. Attached 1 sauce cooked soy sauce and spicy soy sauce for dipping.

Hot and sour rabbit meat

raw material

300g of rabbit meat, 20g of cooking wine, 500g of soybean oil (the actual dosage is 75g), 25g of starch, 50g of soy sauce10g, 50g of eggs, 25g of balsamic vinegar, 2.5g of refined salt, scallion10g, ginger10g, and pepper/kloc.

working methods

(1) Wash rabbit meat, remove fascia, cut into 8 mm thick slices, pat loose, soak in cold water for half an hour, wash, drain water, remove plasma, and cut into slices with a length of 3 cm and a width of 1.5 cm; Wash the green pepper, remove the stalks and seeds, and cut into pieces.

(2) Slice the rabbit meat into a porcelain bowl, add 10g cooking wine, eggs, starch and a little refined salt, and mix well; Peel scallion, wash, and cut into sections; Peel ginger, wash it and pat it loose.

(3) Heat the wok and add the soybean oil. When the temperature is 50% hot, put the pulped rabbit meat into the oil twice, fry until the surface has a hard shell, and take it out. When the oil temperature is 90% hot, slice the rabbit meat into a large porcelain bowl, add onion, ginger and pepper, add a little chicken soup, refined salt, balsamic vinegar, monosodium glutamate and cooking wine to adjust the taste, and put it into a cage.

(4) After filtering the soup, add chicken soup, boil it, remove foam, add pepper noodles, balsamic vinegar, diced green pepper, sesame seeds and salt to make it sour and spicy, boil it, and pour it into a bowl filled with rabbit meat.

trait

Crispy texture, fresh and sour taste, attractive appetite.

Osmanthus rabbit meat

Raw materials:

Rabbit meat 150g, vinegar 5g, cooked peanut oil 50g (actual dosage 60g), baking soda 2g, refined salt 1g, eggs 50g, cooking wine 10g, starch 15g, monosodium glutamate 1g, flour 5g and onion 5g.

Making:

(1) Rabbit meat is soaked in clear water, fished out, dried, cut into large pieces with a width of 2 cm, a thickness of 3 mm and a length of 5 cm, put into a porcelain bowl, soaked in water with baking soda powder for 30 minutes, then rinsed twice with cold water, wrapped in clean gauze, squeezed out floating water, and marinated with cooking wine and soy sauce. Using flour, you can get the green body of osmanthus rabbit meat.

(2) Both green onions and ginger are cut into filaments; Knock the eggs into a bowl, add starch and beat well. Take a small bowl, add 10 ml of fresh soup, refined salt, Shaoxing wine, white sugar, osmanthus fragrans, monosodium glutamate and sesame oil, and mix well to make a salty and sweet sauce.

(3) Heat the wok, and add the cooked peanut oil. When the wok is heated to 50%, evenly drag the rabbit slices and flour into an egg paste, fry them in oil until golden brown, pour them into a colander, and drain the oil.

(4) After cleaning the original wok, add 25g of cooked peanut oil, heat it, add shredded onion and ginger, stir fry, pour the fried rabbit slices, put them into the prepared sauce, cook them, stir fry, pour vinegar along the wok, stir fry, and sprinkle the remaining sesame oil.

trait

Golden color, fresh rabbit meat, salty and sweet, sweet and sour.

Tu tu rou yuan

Raw materials:

500g of rabbit meat, sliced cucumber15g, dried laver15g, ham10g, Chinese cabbage100g, 50g of dried tremella, 50g of Tricholoma matsutake, 500ml of chicken soup1500ml, and coriander/kloc.

Making:

(1) Rabbit meat is soaked in clear water for 4 hours to remove blood foam and grassy smell, washed, fascia removed and chopped into paste with double knives.

(2) Put the rabbit paste into a porcelain basin, add cooking wine, egg white, refined salt, 5g sesame oil and starch, and stir evenly to make rock stuffing.

(3) Mix the stuffing evenly, squeeze it into 3 cm balls, blanch it in a boiling water pot, take it out and let it cool.

(4) cut cucumber and ham into elephant eye slices; Chinese cabbage is limited to help, washed, cut into eye pieces, scalded in boiling water, too cold; Picking, cleaning and slicing birch; Cleaning coriander, and cutting into sections; Soaking daylily in water, selecting and cleaning, squeezing out water, and cutting into sections; Peel onion and ginger, wash and shred; Picking, cleaning and slicing Tremella.

(5) After the casserole is cleaned, add chicken soup, shredded onion and ginger, various ingredients, dried seaweed and tremella slices, and then add cooking wine, refined salt and monosodium glutamate. After boiling, adjust the taste, add rabbit meatballs and matsutake slices. After cooking, take out the main and auxiliary materials and put them in each small bowl.

(6) Remove the foam from the original soup in the casserole, add balsamic vinegar, pepper noodles and sesame oil to make a hot and sour mouth, put the parsley section on it, boil it, and pour it into the rabbit balls in each small bowl.

trait

The soup is milky white, the meatballs are tender and waxy, and the taste is delicious.

Boiled rabbit leg

raw material

500g of rabbit hind legs, 50g of pine nuts, 50g of dried chilli 1, 50g of jujube, 25g of soy sauce, 50g of cooked soybean oil (actually 40g), 25g of cooking wine, 0g of onion10g, 5g of sesame oil10g of ginger slices10g.

manufacturing process

(1) Boned rabbit hind legs, cut into long strips, washed, mixed with soy sauce and marinated for 4 hours.

(2) Heat the wok, pour in cooked soybean oil, heat to 30%, put the rabbit leg strips into the wok, fry until golden brown, pour in the colander, drain the oil, and pour out the remaining oil.

(3) The remaining oil in the original wok is 15g. Stir-fry the onion, ginger slices, garlic, jujube, pine nuts and dried chili, pour in chicken soup, add rabbit meat strips, hot sauce, soy sauce, white sugar, refined salt, monosodium glutamate and cooking wine, cover, cook for one hour with low fire, and pick out the onion, ginger and cooking wine.

(4) When eating, put rabbit meat, dates and pine nuts in each bowl.

trait

Jujube juice is bright, pine nuts are fragrant, and rabbit meat is sweet and spicy.