Rabbit meat is high in nutritional value, high in protein and low in fat, and tender in meat. It can be used for braising in soy sauce, stir-frying, stir-frying, barbecuing, stewing soup and so on. Let's share the specific practices of braising rabbits at home.
foodstuff
Half a rabbit
Ginger 1 small pieces
Onion 1 segment
Garlic 3 cloves
Zanthoxylum bungeanum 1g
2 octagons
Cinnamon 1 small pieces
3 slices of fragrant leaves
3 dried peppers
Soy sauce 20g
Laopai 5g
Cooking wine 25g
Sugar 10g
Proper amount of salt
1. Wash the rabbit meat and cut it into pieces, pat the ginger and garlic flat, and rinse the spices with water.
2. Boil water in the pot, put rabbit meat into the pot with cold water, pour a little cooking wine, take it out after the water is boiled, and rinse it with flowing water.
3. Boil the oil in the pan, add onion, ginger, garlic and dried pepper, stir-fry the rabbit meat and spices, stir-fry until the surface of the rabbit meat turns yellow, cook the cooking wine along the pan, pour in soy sauce, soy sauce, salt and sugar, and stir-fry evenly.
4. Pour boiling water into the rabbit meat, bring it to a boil, turn the lid to low heat and stew for 30 minutes, then turn on high heat to collect the juice.
Tips
1. You can also add vegetables such as potatoes and carrots and stew them together, which is also very delicious.
2. Boiled water can also be changed into beer, which will make the meat tender while removing the fishy smell, which is ready to use in family practice.
3. If you like spicy taste, you can increase the amount of dried pepper or cut the green pepper at the end. You can't eat spicy taste basically by putting a few in it, mainly to remove the odor.
The prepared rabbit meat is delicious, salty and delicious, and the rich soup is used to mix noodles. The bibimbap is very delicious, simple and delicious. Try it!