The special color is red sauce, the meat is rotten and delicious, salty and sweet, sweet and sour.

raw material

500 grams of rabbit meat, 50 grams of canned bamboo shoots, 25 grams of Tricholoma matsutake, 5 grams of starch, 50 grams of oil, 750 ml of chicken soup, 2 grams of refined salt, 25 grams of soy sauce 15, 25 grams of balsamic vinegar, 0.5 grams of fresh ginger 15, 0.5 grams of Chili noodles, 0.5 grams of white sugar 15, and green onions.

manufacturing process

1. Cut the rabbit meat into 4cm square pieces, put it in a pot, soak it in clear water for half an hour, remove its fishy smell and red pulp, blanch it in boiling water, wash it, control the moisture, put it in a bowl, add soy sauce, refined salt and cooking wine, mix well, and marinate it to taste. 2. Cut the canned bamboo shoots into water chestnut slices; Soak Tricholoma matsutake, cleaning precipitate, remove pedicels, and cutting into pieces; Picking and cleaning rape, and cutting into elephant eye pieces; Peel ginger, slice it and pat it loose; Peel the onion, wash it and cut it into sections for later use. 3. Heat the wok, add peanut oil and heat it to 40% heat. Put the marinated rabbit meat in the oil pan for three times, fry it red, take it out, and pour out the original oil. 4. Leave a little base oil in the wok, saute 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, boil, add monosodium glutamate, adjust the taste, add pine mushrooms, bamboo shoots and oil, and change.

Braised rabbit meat

Ingredients: 2.5 kg of rabbit meat (with bone); Green garlic is a money; Soy sauce 225 yuan; Cinnamon five points; Five points of refined salt; Two octagons; White sugar is one yuan; Pepper a little; Yellow rice wine two money; Monosodium glutamate dichotomy; Two onions; Edible oil 125 yuan; Jiang

Features: This dish is ruddy in color, with ripe rabbit meat and rich flavor.

Operation: 1. Wash the rabbit meat, soak it in blood, cut it into pieces one inch square, blanch it in a clear water pot, take it out and rinse it again. Knot the onion, pat the ginger loosely, and cut the green garlic into powder.

2. Put the pot on the fire, heat it with cooking oil, fry the rabbit meat until it is dry, add yellow wine, soy sauce, refined salt, onion, ginger, sugar, cinnamon, star anise and boiling water (even with the meat), skim off the floating foam, cover the pot, stew it with low fire until the rabbit meat is cooked, and then take out the onion, ginger, cinnamon and star anise.