The practice of cold rabbit meat is actually very simple, and its practice is similar to that of our cold shredded chicken. If you want to make cold rabbit meat delicious, you need to pay attention to two aspects, one is the steaming time of rabbit meat, and the other is the deployment of juice. First, wash the rabbit meat prepared in advance, then change it into several knives, and marinate it with salt, cooking wine, onion and ginger and light soy sauce for four hours. The reason for changing the knife is to make the seasoning fully tasty. After that, the water is boiled and the rabbit legs are steamed for 20 minutes. After cooking, take it out and let it cool in cold water.
The next thing to do is the work that takes a lot of effort. If the cool rabbit legs are fully torn, it is best to tear them into filaments. After that, cut the onion, ginger and garlic prepared in advance and some ingredients you want to put in, such as cucumber, into shreds. Add salt, monosodium glutamate and chicken essence sesame oil, and mix well with soy sauce. If you like spicy food, you can also pour some Chili oil on it. If you pursue the exquisiteness of life, you can also sprinkle some white sesame seeds as an ornament.
Such a simple and delicious cold shredded rabbit is ready! Of course, the delicacy of rabbit meat is definitely not limited to cold salad. When we eat rabbit meat, whether it is cold or stir-fried, or stewed meat, or even barbecue, it is very delicious. And the practice is relatively simple. When making, it is not too different from other meats we usually make. For example, when stewing rabbit meat, we can follow the usual practice of stewing large-scale chicken.