Seasoning: 200g of shallot, 20g of ginger10g, 20g of soy sauce, 0g of salt10g of sugar10g, 5g of cooking wine15g, 25g of vegetable oil and 3g of monosodium glutamate.

working methods

1. Slaughter rabbits, eviscerate them, skin their heads and feet, wash them and cut them into pieces, soak them in clear water for a period of time, drain the blood, control the water to dry, put them in a basin, and pickle them with onion ginger juice, yellow wine, salt and nitrate water 1 hour.

2. Add water to the pot, put the rabbit meat into the water, boil it, skim off the blood foam, remove it and wash it.

3. Wash the wok, heat it, add a little oil, add shallots, stir-fry until fragrant, add ginger slices, yellow wine, soy sauce and sugar, add rabbit meat and a proper amount of water, heat it, boil it to remove foam, simmer it on low and medium fire, cook it until the rabbit meat is tender and fragrant, then add monosodium glutamate, collect concentrated marinade, take it out of the pot and plate it, and then eat it after cooling.