If you want rabbit meat to be delicious, you should put some fat pork to your heart's content when you cook it, so that rabbit meat will be more moist and delicious. Dear friends who are afraid of fat meat can put some pigskin in the stew together like me, and it also has a cosmetic effect.

Materials?

Two rabbit legs

300g pigskin

8 taro.

2 dried chilies

2 grains of aniseed

Stewed meat seasoning half a bag

Soy sauce 1 spoon

Soy sauce 1 spoon

Cooking wine 1 spoon

Appropriate amount of white pepper

Spiced powder right amount

Proper amount of onion and ginger

5 crystal sugar tablets

3 grams of salt

Proper amount of boiling water

Braised taro rabbit legs?

Put the rabbit leg meat and pigskin together in a pot, stir well with soy sauce, soy sauce, cooking wine, salt, allspice powder and white pepper, and marinate for 15 minutes.

Onion and ginger are ready

Steamed taro in advance, cooled and peeled for later use.

Put the seasoning into the seasoning ball for later use.

Put the oil in a hot pan, stir-fry the pepper and add the rock sugar.

Stir-fry the salted rabbit meat and pigskin in a pan, add boiling water after the meat becomes discolored, and the amount of water should not exceed that of rabbit meat. After the fire boils, skim off the floating foam. Add seasoning balls and turn the heat down slowly.

After stewing for about 40 minutes, there is still one third of the soup. You can taste the salt and see if you need to add salt.

After the taste is adjusted, turn on the fire, add the chopped taro, and dry the soup with the fire.

sabot

Tips

1. Add some fat pork or pigskin to roast rabbit meat. 2. Add enough boiling water. Better more than less. 3. Taro can be replaced with potatoes, preferably cooked in advance, and finally put in the soup.