material

Raw materials: rabbit meat (wild)1000g,

Accessories: 50g of red pepper and 50g of green garlic.

Seasoning: peanut oil 1 00g, cooking wine 25g, salt 5g, monosodium glutamate 2g, soy sauce 20g, vinegar15g, pepper powder1g and pea starch 20g.

working methods

1. Wash the rabbit meat, remove the bones and tendons, pat it loose with the back of a knife, cut it into cubes with a square of 2 cm, mix well with a little soy sauce, and wet the starch slurry;

2. The red pepper is pedicled and seeded, washed and cut into 2 cm diagonal squares;

3. Cut garlic into 2 cm long oblique sections and mix with soy sauce, vinegar, monosodium glutamate, 50 ml soup, sesame oil and wet starch to make juice;

4. Boil peanut oil, add rabbit meat, stir fry with a spoon and remove;

5. After the water in the oil is dried, add the rabbit meat, fry it again, and pour it into a colander to drain the oil;

6. Leave 50 grams of oil in the pot, add red pepper, add salt and stir fry, then add pepper powder, garlic and rabbit meat, cook the wine, pour the juice, stir fry a few times and put it on the plate.

Roasted hare with cumin

Main ingredient rabbit leg auxiliary ingredient onion seasoning refined salt? MSG? Cumin powder? White sugar cooking wine? Onions? Ginger and garlic? Pepper? Old smoke? Vinegar sesame oil

working methods

1. Rabbit leg meat is bleached with water, washed and marinated with seasoning.

2. Sprinkle shredded onion on the iron plate, add rabbit leg meat, sprinkle cumin powder, bake in the oven, brush with sesame oil, slice and plate.

Matters needing attention

1. The key to cooking is to wash and marinate carefully to remove the grassy smell of rabbit meat.

2. When roasting, turn the hare frequently to make it evenly heated, cooked and fragrant.

Curry hare

material

Rabbits have 1 rabbit. Sauce: 2 star anise, 200g of yellow curry sauce, 3g of dried tangerine peel, 3g of fennel 1 0g, 3g of tsaoko, 8g of nutmeg, 3g of geranium, 2g of onion and 0g of ginger1g.. 6000g of seasoning stock, 50g of soy sauce, 80g of refined salt, 0g of sugar100g, 50g of monosodium glutamate.

working methods

1. Wash the rabbit, blanch it in boiling water, and remove the blood for later use.

2. Heat a pot, add sugar, add a little water, slowly cook until dark red, then add 500 grams of water to boil, and cool to brown from the fire.

3. Light the pot, put the sauce bag into the old soup and boil it, then add sugar, soy sauce, refined salt and monosodium glutamate to make curry sauce soup for later use.

4. Put the hare into the curry sauce soup, sauce it with low fire for about 45 minutes, take it out and let it cool, cut it into pieces and put it on the plate.

String boiled hare

The main ingredient is pure rabbit meat seasoning refined salt? MSG? Cooking wine? Thirteen fragrant powders? Chili powder? Pepper? Onion and ginger juice? Garlic? salad oil

working methods

1. Cut rabbit meat into pieces, marinate it with seasoning, insert toothpicks, fry it in oil pan, and drain the oil.

2. Leave the oil at the bottom of the pot and stir fry the minced garlic. Add the rabbit kebab, Chili powder and pepper and stir well.