Ingredients: 500g of rabbit, 50g of fresh pepper100g, 50g of Pixian watercress, ginger slices, garlic cloves100g, a little star anise, salt, monosodium glutamate, salad oil, red oil, cooking wine, etc.

Method: Wash the rabbit and cut it into small pieces, and taste it with cooking wine and a little salt. Add oil to the pot and cook until it is nine-cooked, stir-fry the rabbit pieces until half-cooked, add pepper, aniseed, Pixian watercress, ginger slices, garlic cloves and red oil, stir-fry until cooked, and add monosodium glutamate to the pot. Features: fresh and tender, spicy and refreshing.

Jumping rabbit

The raw materials are a rabbit, several scallions, a little pepper and seasoning, etc. The main process is to put the slaughtered rabbit in water to remove blood, then put the onion, a little pepper, spices and the rabbit in a clear water pot and cook it slowly with low fire. When the rabbit skin is boiled soft, the rabbit can be cut into blocks the size of the first middle finger, and then it can be put into a plate. The seasoning for dipping is mainly fresh sea pepper, plus garlic, vinegar, monosodium glutamate, chicken essence, salt, sugar and chopped green onion.

Soft cake sauce rabbit:

Ingredients: 200g boneless rabbit meat.

Ingredients: salad oil 80g, sweet noodle sauce 30g, pickled ginger15g, asparagus10g, onion10g, millet pepper 5g, green pepper15g, shredded green onion 50g, and homemade bread/kloc-0.

method of work

Process 1: Beat 2 eggs into a pot, add 50 grams of flour and 5 grams of salt, and make a paste. Heat the pan with a small fire, pour the batter into the pan and spread it into a cake for later use;

Step 2: Spread shredded onion and soft cakes in a triangle and put them on the edge of the dish, and the middle part of the dish is padded with banana leaves for use. Step 3: Boneless rabbit meat is flavored. Put a little oil in the pan, stir-fry the sweet noodle sauce in the pan until the fragrance disappears, and stir-fry the rabbit meat with onion, asparagus and green pepper. Then add monosodium glutamate, sugar, sesame oil and water bean powder to thicken, and then take the pot and put it on the banana leaves in the plate to eat;

Preparation of curry rabbit meat

1. Rabbit meat treatment: it is thawed and cleaned, and the spine is halved.

2. Onion and garlic processing: the onion and garlic are respectively ground by a hole grinder with a 2-3 mm plate.

3. Pre-cooking: rabbit meat 100 kg, onion 2.3 kg, ginger 0.5 kg, pepper 50 g, bay leaf 50 g, water 180 kg. Spices (wrapped in cloth bags) are first boiled in a jacketed pot with water for 5 ~ 7 minutes, then the rabbit meat is put in and precooked for10 ~12 minutes (onion and ginger are replaced every 2 hours; Laurel leaves and pepper granules are changed every 4 hours).

4. Dicing: the rabbit meat is cut into 4-5cm cubes, and the meat pieces are washed with hot water for re-inspection.

5. Preparation of curry sauce:

Onion powder 1 8kg, refined peanut oil 24kg, garlic powder 2.4kg, sugar 4.8kg, curry powder 4.8kg, refined white flour 9 kg, refined salt 7.5kg, yellow rice wine 5.0kg, monosodium glutamate1kg, broth100kg. Pour refined peanut oil into a jacketed pot, heat it to160 ~180℃, add minced onion and minced garlic, fry until it is light yellow, then add flour while it is hot (80 ~100℃), stir well, and then add broth, sugar and flour. Add monosodium glutamate and yellow wine before taking out of the pot and stir evenly to get curry sauce156 ~160kg.

Kung pao rabbit meat

Raw materials:

Clean rabbit meat 1 50g, peanut 50g, cooking wine 1 0g, refined salt15g, douban hot sauce15g, white sugar 5g, a little onion and Jiang Mo each, egg white1wet corn flour/kloc-.

Production method:

1. Wash the rabbit meat with water, cut it into cubes with a side length of 4 minutes, put it in a bowl, add a little cooking wine, refined salt, minced onion and ginger, wet corn flour and 1 egg white, and mix well to make a paste.

2. Put the peanuts in a bowl, soak them in boiling water for 5 minutes, remove them and peel them off. Sit in a wok, inject100g peanut oil, add peanuts, fry them in warm oil until they turn yellow, and take them out.

3. Sit in a wok, inject peanut oil, heat it to 50%, add diced rabbit meat, and pour it into a colander.

4. Leave the bottom oil in the pot, add bean paste, cooking wine, refined salt, white sugar and minced onion and ginger, stir-fry until the juice is thick, then pour in diced rabbit meat and peanuts, stir well, and then take out the pot.

Roasted rabbit meat with onion

Raw materials:

50g of rabbit meat, 0/0g of cooking wine/kloc-,0/50g of onion/kloc-,5g of sugar, 5g of soy sauce, 30g of fresh soup and a proper amount of salt.

Production method:

1. Slice the rabbit meat, peel and wash the onion, and shred it for later use.

2. Take a bowl, add soy sauce, salt, cooking wine, sugar and fresh soup to make juice, and then marinate the rabbit meat for a while.

3. Put shredded onion and marinated rabbit meat into a baking pan, mix well, and then put the baking pan into the oven to cook the meat.

Rabbit rice

Raw materials:

Rabbit meat1250g, onion100g, green pepper100g, and rice 500g. 50g of olive oil, 50g of minced garlic15g, proper amount of refined salt and pepper. A little red flowers.

Production method:

1, wash the rabbit meat and cut it into small pieces, sprinkle with salt and pepper and mix well; Wash onion and slice; Wash and shred green peppers; Wash and dry rice for later use.

2. Heat the pan and pour in olive oil. When the oil temperature reaches 60%, add shredded green pepper and stir-fry until soft. Add rabbit meat and stir-fry until the color is the highest. Add minced garlic and onion slices and stir-fry a little. After pouring in a proper amount of clear soup and boiling, add salt and pepper to adjust the taste, and simmer until it is cooked and soft.

3. Boil the water in the pot, add rice, refined salt and safflower, then boil it and cook it with low fire. When eating, put rice, put rabbit meat and shredded green pepper on it, and pour the original juice.

Stewed rabbit meat with red dates

Raw materials:

400 grams of fresh rabbit meat, 0/5 pieces of red dates/kloc-,and appropriate amounts of cooked lard, onion, ginger slices, refined salt and monosodium glutamate.

Method:

1, wash the rabbit meat, chop it into pieces, scald it in a boiling water pot, take it out and wash it with warm water; Wash red dates, it is best to remove the core.

2. Wash the pot, inject a little cooked lard, and when the heat is 40% to 50% with medium fire, stir-fry the pot with onion and ginger slices, then stir-fry the rabbit meat for a while, add red dates, refined salt and appropriate amount of water to boil, and pour the meat and soup into a steaming bowl.

3. Wash the pot, inject a proper amount of water, put the steamed bowl with meat, and stew it for about 1 hour with low fire. After the rabbit meat is cooked thoroughly, pick out the onion and ginger slices, and add monosodium glutamate to taste. Serve.

Features: Rabbit meat is tender, ripe and light.

Efficacy:

Rabbit meat has high nourishing value, and its function lies in "invigorating spleen and stomach, nourishing yin and promoting fluid production, cooling blood and detoxifying." It has good curative effect on malnutrition, emaciation and yellow face. Rabbit meat is rich in protein, and its cholesterol content is the lowest in meat. Therefore, eating rabbit meat often can not only enhance physical fitness, make muscles plump, delicate and healthy, but also maintain beauty and prolong aging. It is a beauty product for young women and should be eaten more.

Tip:

When the rabbit meat is put into the pot, it should be stewed with a small fire until it is cooked and rotten.

Crystal rabbit meat

Raw materials:

5000g of clean rabbit meat, 50g of fresh pig leg skin 1 500g, 750g of scallion, 50g of ginger150g, 50g of garlic100g, 50g of aniseed, 50g of cinnamon, 50g of refined salt150g and sugar/kloc.

Production method

1, rabbit meat is washed with clear water for about 6 hours, then washed with warm water, boiled in a boiling water pot for 5 minutes to clean the blood, fished out and washed with cold water, and then cut into pieces with a length of 4 cm, a width of 2 cm and a thickness of 0.3 cm.

2. Take a casserole 1 piece, first put the scallion, ginger (broken) and garlic at the bottom, then put the rabbit meat, pour the aged yellow wine, put the spice bag with aniseed and cinnamon, then add 50g of refined salt, white sugar and white pepper, cover it, and steam it in the cage for about150min until the rabbit meat.

3. After scraping the hair and fat, clean the fresh pigskin, blanch it in a boiling water pot for 5 minutes, take it out and take a shower, cut it into pieces with a length of 3 cm and a width of 2 cm, stew it in a stew pot until the skin is crisp and rotten, take out the crisp and rotten skin with a colander, chop it into minced skin, pour it into aspic soup, continue stewing for about 20 minutes, then filter the skin soup into a clean stainless steel pot, and then pour the rabbit slices into it. Add refined salt100g and monosodium glutamate to determine the taste, remove the end of the pot from the fire, then take out the rabbit meat in the pot, put it into three large enamel plates respectively, and finally filter the aspic juice into the three plates respectively. After cooling, put it in the refrigerator and let it stand for about 30 minutes to get the crystal rabbit meat.

4. Cut the crystal rabbit meat into pieces according to the weight, put it in a plate, and serve it with garlic, red oil and mustard.

note:

Pay attention to the heat when steaming rabbit meat. It is better to steam rabbit meat until it is crisp and not broken. In addition, all the cooking utensils and containers must be scrubbed clean without any impurities, so as to ensure that the finished dishes are crystal clear and truly achieve the crystal-like effect.

Tiger skin rabbit meat

Raw materials:

200 grams of clean rabbit meat, 25 grams of water-soaked mushrooms, 25 grams of water-soaked magnolia tablets and 4 eggs. Cooking wine15g, refined salt1.5g, corn flour 30g, a little flour, onion 25g, ginger 25g, peanut oil 500g (about 60g), clear soup 350g and soy sauce 5g.

Production process:

1. Pour clean water into the pot, add the washed rabbit meat, and cook on the fire for about 20 minutes, then take it out. Cut the onion and ginger into sections. Wash the water-scented rhythm and water-scented magnolia tablets with water.

2. Pour the clear soup into the pot, add a little cooking wine, refined salt, onion ginger and soy sauce, add rabbit meat, and take it out when it is burned to 70% rotten on the fire.

3. Cut the cooked rabbit meat, water-soaked mushrooms and water-soaked magnolia slices into diced chopsticks. Sit in a wok, add a little peanut oil, add diced rabbit meat, diced mushrooms, diced magnolia slices, cooking wine and refined salt, stir-fry for 1 to 2 minutes, pour into a colander to control the soup, put it on a plate, and divide it into four portions.

4. Put three eggs ke into a bowl, add15g corn flour and a little refined salt, and stir well. Sit in an oil pan, heat it, brush a layer of oil in the pan with an oil brush, then pour the egg liquid into the pan, hang it into two round thin egg skins, pour the flour into a bowl, and mix it into a thin paste with clear water.

5. Change the egg skin into four square pieces with a side length of 4 inches. Put a filling in the middle of an egg shell, spread flour paste around it, and grow a rectangular strip with a width of 3 inches and 5 minutes 1 inch from four loaves. Pack four according to the above method.

6. Knock an egg into a bowl, add corn flour, stir-fried wine, refined salt and mix into a paste.

7. Sit in a wok, inject peanut oil, heat it to 60%, cover the rabbit meat with egg lake, fry it in an oil pan until it is golden yellow, remove the clean oil, and code it in a plate.

Hot and sour rabbit meat

Raw materials:

300 grams of rabbit meat, 20 grams of cooking wine, 500 grams of soybean oil (75 grams of actual consumption), 25 grams of starch, 50 grams of soy sauce 10, 50 grams of eggs, 25 grams of balsamic vinegar, 2.5 grams of refined salt, green onion 10, ginger 10, and pepper granules/kloc.

manufacturing process

1, wash rabbit meat, remove fascia, cut it into 8 mm thick slices, pat it loose, soak it in cold water for half an hour, wash it, drain water, remove its plasma, and cut it into slices with a length of 3 cm and a width of 1.5 cm; Wash green peppers, remove pedicel seeds and dice.

2. Put the rabbit slices into a porcelain bowl, add cooking wine10g, eggs, starch and a little refined salt, and mix well; Peel scallion, wash, and cut into sections; Peel ginger, wash it and pat it loose.

3. Heat the wok and put the soybean oil. When it is 50% hot, put the starched rabbit meat into the oil twice, fry it until there is a hard shell on the surface, take it out, when the oil temperature is 90% hot, put the rabbit meat slices into a large porcelain bowl, put the onion, ginger and pepper into it, add a little chicken soup, refined salt, balsamic vinegar, monosodium glutamate and cooking wine to adjust the taste, and steam it in a cage.

4. After the soup is filtered, add chicken soup, boil it, remove foam, add pepper noodles, balsamic vinegar, diced green peppers, sesame seeds and salt to make it sour and spicy, boil it, and pour it into a bowl filled with rabbit meat.

Boiled rabbit leg

Raw materials:

500g of rabbit hind legs, 50g of pine nuts, 50g of dried chili 1 piece, 50g of jujube, 25g of soy sauce, 50g of cooked soybean oil (40g in actual consumption), 25g of cooking wine, 0g of onion 1 0g, 5g of sesame oil15g, and sliced ginger/kloc-0.

manufacturing process

1, remove the bones from the hind legs of rabbits, cut them into long strips, wash them, mix them well with soy sauce, and pickle them for 4 hours to make them tasty.

2. Heat the wok, pour in cooked soybean oil, heat it to 30%, put the rabbit leg strips into the wok, fry them into golden brown, pour them into the colander, drain the oil and pour out the remaining oil.

3. The remaining oil in the original wok is15g. Stir-fry onion segments, ginger slices, garlic heads, dates, pine nuts and dried chilies, pour chicken soup, add rabbit meat strips, spicy sauce, soy sauce, white sugar, refined salt, monosodium glutamate, cooking wine, cover, cook with low fire for one hour, and pick out onions, ginger and cooking wine.

4. When eating, each bowl is filled with rabbit meat, dates and pine nuts.

Tu rabbit rouyuan

Raw materials: rabbit meat 500g, cucumber slices15g, dried seaweed15g, ham10g, Chinese cabbage100g, dried tremella 50g, Tricholoma matsutake 50g, chicken soup1500ml, and dried mushrooms. Ginger10g, sesame oil15g, scallion10g, monosodium glutamate 2g, cooking wine15g, pepper noodles 2g, starch 50g and vinegar 5g.

manufacturing process

1, soak rabbit meat in water for 4 hours, remove blood foam and grassy smell, wash, remove fascia, and chop it into mud with double knives.

2. Put the rabbit paste into a porcelain basin, add cooking wine, egg white, refined salt, 5g sesame oil and starch, and stir well to make the rock filling.

3, the evenly mixed stuffing, squeezed into 3 cm balls, into the boiling water pot, simmered, fished out, too cold.

4. Cut cucumber and ham into elephant-eye slices; Chinese cabbage is limited to help, washed, cut into eye slices, scalded with boiling water, too cold; Picking, washing and slicing Betula platyphylla; Picking and washing coriander, cutting into sections; Soak the day lily with water, pick and wash, squeeze out the water, and cut into sections; Peel scallions and ginger, wash them and cut them into shreds; Picking, washing and slicing the tremella fuciformis.

5. After the casserole is clean, add chicken soup, shredded onion and ginger, various ingredients, dried seaweed and tremella slices, then add cooking wine, refined salt and monosodium glutamate. After boiling, adjust the taste, add rabbit meatballs and pine mushroom slices, remove the main and auxiliary materials after cooking, and pack them in each small bowl.

6, the original soup in the casserole to float foam, add balsamic vinegar, pepper noodles, sesame oil to make a hot and sour mouth, put the parsley section, boil, and pour it in each small bowl of rabbit circle.

Braised rabbit meat

Raw materials: 500g of rabbit meat, 50g of canned bamboo shoots, 25g of pine mushrooms, 5g of starch, 50g of oil, 750ml of chicken soup, 2g of refined salt, 20g of soy sauce15g, 25g of balsamic vinegar, 0g of fresh ginger15g, 0.5g of pepper noodles and 0g of sugar/kloc-0.

manufacturing process

1, cut rabbit meat into 4 cm 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 water to dry, put it in 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 and heat it to 40%. Put the pickled rabbit meat into the oil pan for three times, fry it in red, remove it, and pour out the original pot 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, put chicken soup, boil, add monosodium glutamate, adjust the taste, add pine mushroom slices, bamboo shoots and oil, and change.

Spicy rabbit meat

Raw rabbit meat 200g, eggs 50g, starch 1 0g, cucumber slices 20g, refined salt 2g, cooking wine 1 0g, soy sauce 5g, monosodium glutamate10g, ginger10g, and scallion10g.

manufacturing process

1. Wash rabbit meat, remove fascia, cut it into even slices, put it in a porcelain basin, soak it in water for half an hour, remove its blood stains after it turns white, drain water, add cooking wine, refined salt, eggs and starch for sizing, and mix well;

2. Heat the pot, pour in peanut oil, when it is 40% hot, pour in the rabbit slices and slip them until they are cooked, pour in the colander to drain the oil, and pour the remaining oil into the oil tank.

3, the net pot is hot, and 25 grams of peanut oil is added. At 50% heat, add dried red pepper, fry until fragrant, take it out, add pepper noodles, stir-fry until fragrant, add onion slices, ginger slices and cucumber slices, pour in rabbit slices, add refined salt, cooking wine, soy sauce, Chili oil, monosodium glutamate, stir-fry evenly, sprinkle sesame oil, take out the pan and serve.