1, roast rabbit meat.
The ingredients are as follows: rabbit meat 1, salt 1 teaspoon, garlic 1 head, pepper 1 pinch, soy sauce 1 spoon, soy sauce 1 teaspoon, pepper powder 1 grab.
The specific method is as follows: after the rabbit meat is washed, add salt, soy sauce, pepper, pepper powder, pepper, garlic powder, fragrant leaves and salt and pepper for one night, pick out the pepper the next day (for fear of bitterness, it may be more fragrant if it is not picked out), roll it up with tin foil, put the rabbit meat in, and pour a few spoonfuls of water to avoid burning.1
2, dry pot rabbit meat.
The ingredients are as follows: rabbit meat 1000g, half an onion, 3 sweet peppers, salt 1 teaspoon, onion, ginger and garlic 1 teaspoon, 2 tablespoons of cooking wine, soy sauce 1 tablespoon, a little water starch, pepper 1 teaspoon, and sugar.
The specific method is as follows: cut the rabbit meat into small pieces, add salt, cooking wine, pepper and water starch, mix well, put it in the refrigerator for half an hour, peel the onion, wash it and slice it, remove the pedicle and seeds of the green pepper, wash it and cut it into small pieces, put water in the pot, put the onion and green pepper into the pot after the water boils, take it out later, let it cool, and put the pickled rabbit meat into boiling water.
Boil the water for half a minute, take it out, wash and drain it, heat the wok, pour in the oil, pour in the rabbit meat after the oil is hot, stir-fry until the rabbit meat is 80% cooked, drain the oil, leave the bottom oil in the wok, add the pepper, take it out after the pepper is burnt, and add the onion, ginger, garlic and lobster sauce to stir-fry.
Stir-fry the meat, add cooking wine, soy sauce and white sugar, continue to stir fry, add a little water to cover the pot and stew, add onion and green pepper, stir fry together, and finally add coriander stalks to serve.
3. Braised rabbit meat.
The ingredients are as follows: half rabbit meat, 5 mushrooms, half onion, a little winter bamboo shoots, 3 grams of salt, 5 crystal sugar, 3 slices of ginger, 1 star anise, 6 dried peppers, 5 grams of soy sauce, 1 0g of soy sauce, 2 shallots, green garlic 1 and thirteen spices/kloc.
The specific method is as follows: put the rabbit meat into warm water and boil it, take it out and rinse it with cold water for later use, and put oil in the pot. The oil content of rabbit meat is not high, so you can put more oil. Stir-fry shallots and ginger slices, then pour rabbit meat into the pot, pour butter into the pot and cook for a while, then pour cold water into the pot. The water just exceeds the rabbit meat.
Add thirteen spices, dried peppers, star anise, salt, soy sauce and soy sauce. When the fire boils, turn it down. When the juice reaches 20%, add green garlic and white rice and stir-fry for one minute. Turn off the fire, put the green garlic leaves in the heat with residual temperature, and then take them out of the pot and put them on the plate.
4. dried rabbit meat.
The ingredients are as follows: rabbit meat 400g, salt 4g, vinegar 5g, monosodium glutamate 1g, ginger 10g, pepper 3g, dried pepper 15g, cooking wine 15g, sesame oil 10g, rapeseed oil 50g and dried tangerine peel/kloc.
The specific method is as follows: wash the rabbit meat, cut it into cubes with a width of about 2 cm, put the rabbit meat into a bowl, add a proper amount of rapeseed oil, salt, cooking wine, onion segments and ginger slices, mix well, marinate for half an hour, remove the seeds from the dried pepper, cut it into segments, soak the dried tangerine peel in warm water for a few minutes, cut it into small cubes, and add 100 ml monosodium glutamate, white sugar, soy sauce and fresh soup.
Put the wok on a big fire, add oil until it is almost cooked, add dried Chili peppers, stir-fry until brown, add diced rabbit meat and stir-fry until it turns white, add dried tangerine peel, pepper and onion, continue to stir-fry until the diced rabbit meat is crisp, add vinegar to the cooking juice and add Chili oil. When the juice is dry and dark brown, take out the wok, pour sesame oil on it, put it in the refrigerator and freeze it with you.
5. Dry roast rabbit meat.
The ingredients are as follows: rabbit meat 1, onion 1, salad oil 1, half a cup of cooking wine, soy sauce 1 spoon, soy sauce 1 spoon, and sugar.
The specific method is as follows: cut the rabbit meat into small pieces, wash and dry it, marinate it with soy sauce 1 hour, heat it in a pan, add more oil, add the rabbit meat, and start to stir fry. When the meat is tight, the bottom of the pot is dry to leave oil, add a handful of pepper and stir fry, and put the rabbit into the cast iron pot.
Cover and simmer for 40 minutes on medium heat, add a spoonful of Pixian bean paste, season with cooking wine and sugar, stir-fry several times during this period, cut the onion into sections, mix in the rabbit meat, cover and simmer for 20 minutes until the meat is soft and hard.