the way to stew rabbit meat

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1 Jin of rabbit meat, 3 Jin of soy sauce, one or two slices of onion, one or two slices of ginger, one or two garlic cloves, one or two aniseed, one or two clear oils, one or two noodles sauce and five yuan of cooking wine.

≮ Food practice ≯

1. Wash the rabbit meat and cut it into one-inch square pieces. Boil it with boiling water for later use;

2. sit in the pan, beat the oil, stir-fry the pan with large cloves, add the onion, ginger slices, garlic cloves and the sauce below, and fry the noodle sauce until it is cooked. Cook wine and soy sauce, put the rabbit meat in the pot, make soup, chase it with strong light, boil it a few times, stew it with low fire and take it out of the pot. Even the soup fills the bowl.

Sauté ed rabbit meat with onion

Raw material

2g of clean and tender rabbit meat. 1 egg white, 1g green onion. 6 grams of Shaoxing wine, 15 grams of soy sauce, 2 grams of white sugar, 2.5 grams of ginger slices, 2 grams of vinegar, 1 gram of refined salt and 5 grams of cooked lard (about 6 grams).

Method

Cut rabbit meat into thin slices with a length of 4 cm and a width of 1.7 cm, put it in a pot, add 5 grams of refined salt, Shaoxing wine and egg white, stir well, size with 1 grams of wet starch, add 1 grams of sesame oil, stir well, and shred green onions for later use. Put soy sauce, sugar, vinegar, monosodium glutamate, 1 grams of Shaoxing wine and 1 grams of wet starch into a bowl to make juice, stir-fry and heat the pan on medium heat, use oil to slide the pan, then add lard and heat it to 4% (about 88℃), add rabbit meat, spread it with chopsticks until it is cooked, and pour it into a colander. Leave the bottom oil in the pot, stir-fry the scallion and ginger slices in the pot until they are fragrant, add the rabbit meat, add 15 grams of water to the mixed juice, pour it into the pot, turn it over a few times, coat it with the sauce, and sprinkle with sesame oil.

Method of mixing spiced rabbit meat

Ingredients:

4g of boneless cooked rabbit meat, 15g of spinach, and appropriate amounts of sesame oil, salt, pepper water, ginger slices and monosodium glutamate.

Practice:

1. Slice the cooked rabbit meat into thin slices, blanch it with boiling water, remove and control the moisture.

2. Wash the spinach, cut it into 3.5cm long pieces, scald it slightly in scalding water, take it out and cool it, and control the water purification.

3. put salt, pepper water, monosodium glutamate, ginger slices, sesame oil and rabbit slices in a bowl for 1 hour, take them out and put them on a plate, then add spinach slices and mix well.

the way to dry the rabbit

ingredients: raw materials: rabbit meat

auxiliary materials: bamboo shoots, lotus roots and green beans

seasoning: salt, chicken essence, sugar, cooking wine, soy sauce, dried sea pepper, dried pepper, sea pepper noodles, pepper noodles, cumin powder, ginger, onion and garlic <

Huai Qi stewed rabbit soup

Ingredients: main ingredient: rabbit meat

Accessories: yam, medlar, longan

Seasoning: salt, chicken essence, cooking wine, ginger

Operation:

1. Wash rabbit meat and cut it into pieces, slice ginger, cut yam into pieces, ignite in a pan and pour in water.

2. Soak Lycium barbarum in warm water. After opening the lid, add Lycium barbarum and simmer for half an hour. After turning off the fire, add salt to taste.

the method of stewed rabbit meat with Siraitia grosvenorii

Raw materials: 1 Siraitia grosvenorii, 3g rabbit meat, 1g lettuce, 1 small piece of ginger, 1 onion, 3g fresh soup

Auxiliary materials: 4g salt, 3g monosodium glutamate, 1g cooking wine and 1g soy sauce

Practice:

1. Peel the lettuce and cut it into 3 pieces. Slice ginger and cut onion.

2. Wash and break Siraitia grosvenorii; Wash the rabbit meat and cut it into 3 cm square pieces.

3. Add oil to the wok, and when it is 6% hot, add ginger and scallion until fragrant, and add rabbit meat, Siraitia grosvenorii and lettuce to stir fry.

4. Add fresh soup and all seasonings and cook until the rabbit meat is cooked.

the method of burning rabbit meat with garlic straw mushroom

main ingredients: rabbit meat

auxiliary materials; Volvariella volvacea, carrot, winter bamboo shoot, onion, ginger and garlic

Seasoning: salt, broth essence, cooking wine, soy sauce, pepper and oyster sauce

Cooking method:

1. Put oil in a pan, stir-fry the onion, add garlic and ginger to stir-fry the fragrance, and add rabbit meat to stir-fry.

2. Transfer the fried rabbit meat into an electric pressure cooker, add garlic and broth essence, pour in appropriate amount of boiling water, and stew for 5 minutes after steaming.

the method of burning rabbit meat with black bean and mushroom

raw materials: 2g of clean rabbit meat, 1g of water-soaked mushrooms, 25g of red sweet pepper and green pepper, 15g of black bean, 5g of chopped green onion and garlic, 15g of cooking wine, .5g of refined salt, 1g of wet starch, 5g of dried starch, 1 egg white and 5 clear soup.

production:

(1) both red and green sweet peppers are cut into rhombic pieces, mushrooms are cut into pieces, lobster sauce is chopped, rabbit meat is cut into pieces with a spatula, 5 grams of cooking wine and refined salt are mixed evenly to taste, and then egg white and dry starch are mixed evenly for sizing.

(2) Heat the oil in the pan to 4% heat, add the rabbit slices until cooked, pour them into the colander, add 2 grams of oil in the pan to heat, add chopped green onion and garlic to stir fry, add the black bean to stir fry until fragrant, add the mushroom pieces to stir fry evenly, cook the remaining cooking wine, and add soup to cook until the mushrooms are cooked and rotten.

(3) stir-fry red pepper slices and green pepper slices until cooked, stir-fry rabbit meat slices, thicken with wet starch, and serve.

braised rabbit meat

raw materials:

5g of rabbit meat, 5g of canned bamboo shoots, 2g of pine mushrooms, 5g of starch, 5g of oil, 75ml of chicken soup, 2g of refined salt, 15g of soy sauce, 25g of balsamic vinegar, 15g of fresh ginger, .5g of pepper noodles and 15g of sugar.

Practice:

1. Cut the rabbit meat into 4 cm square pieces, put it into a pot, soak it in clear water for half an hour, remove its fishy smell and red pulp, blanch it with boiling water, wash it, control the water to dry, put it into a bowl, add soy sauce, refined salt and cooking wine, mix well, and pickle it for taste.

2. cut canned bamboo shoots into water chestnut pieces; Soak the pine mushrooms, wash the sediment, remove the pedicle and cut into pieces; Picking and washing rape, and cutting into elephant eye pieces; Peel ginger, slice and pat loose; Peel the onion, wash it and cut it into sections for later use.

3. Heat the wok, add peanut oil, heat it to 4%, put the pickled rabbit meat into the oil pan three times, fry it in red, take it out, and pour out the original oil.

4. Leave a little base oil in the wok, stir-fry pepper, aniseed, onion and ginger slices, pour in the fried rabbit meat, add sauce, cooking wine, sugar, refined salt, soy sauce and balsamic vinegar, add chicken soup and boil.