Technology: halogen
Taste: spiced.
Cooking steps:
0. Cuisine and efficacy: Pickled pickles delay aging recipes, spleen-invigorating and appetizing recipes, malnutrition recipes, puzzle-nourishing and brain-nourishing recipes, process: preparation materials of spiced rabbit breast with halogen sauce:
Ingredients: rabbit meat1000g.
Seasoning: 3 grams of cinnamon, 3 grams of fennel seeds, 3 grams of star anise, 25 grams of green onions, 0/0 grams of garlic (white skin), 0/20 grams of soy sauce/kloc, 25 grams of salt, 50 grams of sesame oil, 0/5 grams of red rice/kloc, 25 grams of ginger and cloves.
Characteristics of spiced preserved rabbit;
It is light rose color, rotten and tender, and its taste is strong. Practice of spiced preserved rabbit;
1. Wash the rabbit meat, soak it in clean water for about 1 hour, and take out the purified water; Apply nitrate (a mixture of nitrate water and salt) to rabbit meat, put it in a basin for pickling for half an hour, take it out, wash it with clear water for 2-3 times, and drain it for later use.
2. Add clean water1000g into the pot, heat it with high fire, and put the red rice powder, star anise, cinnamon, clove, fennel and licorice into a small cloth bag and tie it up; When the water boils, put it in a cloth bag, add soy sauce, onion and ginger (pat loose), skim the floating foam after the soup boils, cook for 5 minutes on high heat, and cook for half an hour instead of low heat, and the marinade will be ready immediately.
3. Put the rabbit meat in the marinade and cook it for 20 minutes on high fire, that is, change it to low fire until the rabbit meat is cooked and rotten, and take it out to cool.
4. Cut the cooked rabbit meat into pieces or slices, put them in a plate, then take 75g of gravy and bring it to a boil. Add vinegar, sugar and sesame oil, and burn until the gravy is thick. Pour it on the rabbit meat, sprinkle with white pepper and let it cool.
Key points of making spiced preserved rabbit;
1. After rabbit meat is soaked in cold water, it can remove fishy smell and make it white and tender. 2. Adding saltwater when pickling rabbit meat can make the dishes bright red in color and rich in aroma. 3. Rabbit meat is cooked and rotten. Nitrate water, that is, the solution of potassium nitrate or sodium nitrate, can make cured meat turn red, but it is harmful to human body, so it can't be eaten in large quantities.