Seasoning: 200g of shallot, 20g of ginger10g, 20g of soy sauce, 0g of salt10g of sugar10g, 5g of cooking wine15g, 25g of vegetable oil and 3g of monosodium glutamate.

working methods

1. Slaughter rabbits, gut them, peel them, remove their heads and feet, clean them, cut them into pieces, soak them in clear water for a period of time, remove the blood, control the moisture, put them in a basin, and pickle them with onion ginger juice, yellow wine, salt and nitric acid water 1 hour.

2. Add water to the pot, boil the rabbit meat in the water, skim off the blood foam, remove it and wash it.

3. Wash the wok, heat it, add a little oil, add shallots and stir-fry until fragrant, add ginger slices, yellow wine, soy sauce and sugar, add rabbit meat and appropriate amount of water, heat it, remove floating foam after boiling, simmer it with medium and small fire until the rabbit meat is tender and fragrant, then add monosodium glutamate, collect concentrated marinade, take it out of the pot and put it on a plate, and eat it after cooling.