When many people cook rabbit meat, the first thing they think of is to blanch it first. There is a simple reason. Because rabbit meat has an unpleasant smell, they have to blanch it before they can taste it. Is that really the case? The answer is no, although it is said that rabbit meat does have an odor, it can't be completely removed by scalding. It is stupid to scald it just to remove the odor, because scalding will not only cook the rabbit meat first, but also lead to the aging of the rabbit meat fried later, and also lose some nutrients.
So in the end, if you don't blanch, you can perfectly remove the fishy smell of rabbit meat. In fact, the method is very simple, and I don't need to say more. Here, our official will teach you the correct cooking method of frying rabbit meat: always frying rabbit meat? No wonder rabbit meat is getting old. Remember these two points, rabbit meat is tender and smooth!
The correct way to fry rabbit meat-characteristics: fragrant, tender and delicious, delicious, simple and easy to eat.
Ingredients: half a piece of fresh rabbit meat.
Ingredients: 8 green peppers, 3 garlic sprouts, 1 ginger.
Seasoning: light soy sauce, warm water, flour, thirteen spices, salt, edible oil and chicken essence.
Start cooking—
Step 1 "Processing food": firstly, wash rabbit meat, chop it into small pieces with a knife, then put it in a pot, add 1 spoon flour and knead it for 2 minutes. Finally, rinse with warm water twice and drain for later use. At the same time, ginger is washed and sliced, garlic seedlings are cut into small pieces, and green peppers are washed and sliced for later use.
Step 2 "Start frying": heat the pan, add proper amount of cooking oil, add the cut ginger slices and garlic white when the oil temperature is 50%, stir fry quickly to get the fragrance, then add the washed rabbit meat pieces and stir fry together for 1 minute until it is even.
Step 3: "Seasoning and refreshing": stir-fry the rabbit meat until it turns white and discolored, add 1 tablespoon to stir-fry and refresh, add a little salt to taste the rabbit meat first, and then add chopped green pepper to stir-fry quickly and evenly.
Step 4: "Add water for stewing": After stir-frying, add a small amount of water to thicken (not more than one third), add thirteen spices to enhance fragrance, and close the lid for stewing for 10 minute. The smell of firewood and smoke is too strong to photograph clearly. Sorry)
Step 5: "Seasoning and stir-frying": stew until the soup is less, then add a proper amount of salt for secondary seasoning, then add chopped garlic seedlings, stir-fry evenly, stir-fry until the garlic seedlings are cut off (firewood takes about 6 seconds), and then take out the pot and plate.
Making picture: such a tender and delicious fried rabbit meat is ready. Does it look appetizing?