How to make sweet and spicy braised rabbit meat, a detailed introduction to the cuisine and functions: home-cooked recipes

Technology: Braised sweet and spicy rabbit meat Ingredients: Ingredients: About 750 grams of clean rabbit meat .

Accessories: 100 grams of roasted suckling pig belly, 25 grams of steamed shiitake mushrooms (cooked mushrooms), 25 grams of fresh red pepper, and 20 grams of fresh lemon leaves.

Seasoning: 35g of Sichuan Pixian Douban chili sauce (see spicy flavor), 50g of fried garlic meat, 20g of green onions, 15g of ginger slices, 10g of minced fresh garlic, 5g of minced ginger. , 5 grams of dried tangerine peel, 15 grams of ginger wine, 25 grams of Shaoxing wine, 25 grams of sugar, 5 grams of dark soy sauce, 850 grams of fresh soup, 1 gram of pepper, 5 grams of MSG, 5 grams of wet starch, 2 grams of sesame oil, 10 grams of red oil (see spicy flavor), appropriate amount of peanut oil. (Prepare 1 bamboo grate and 1 carrot flower) Features of sweet and spicy braised rabbit meat: bright red color, equal emphasis on sweet and spicy, salty, fresh and pure. Teach you how to make sweet and spicy braised rabbit meat. How to make sweet and spicy braised rabbit meat so that it is delicious. 1. Cut the clean rabbit meat into 3cm walnut pieces, cut the pork belly into 1.5cm cubes, steam the shiitake mushrooms and remove the stems. 2. Wash the fresh lemon leaves and cut into thin strips. Wash the bright red peppers, remove the stems, break them open, remove the seeds, and cut into 1.5 cm diamond-shaped cubes. 2. Pour water into the pot and bring to a boil. Add rabbit meat pieces into the water and boil for about 1 minute. Pour in a colander and rinse thoroughly. When the pan is done, add 20 grams of peanut oil, add scallions and ginger slices and sauté until fragrant, add rabbit meat pieces and stir-fry, add ginger wine, add 100 grams of fresh soup, turn off the heat for about 1 minute, add in a colander , pick out the green onions and ginger slices, and drain the soup. 3. After the pan is cooked, add 25 grams of peanut oil, add minced garlic, minced ginger, and minced tangerine peel and saute until fragrant, add Shaoxing wine, add fresh soup, add braised bean paste, boil for 2 minutes, until the aroma is fully absorbed into the soup. medium, use a thin iron slotted spoon to remove the bean paste, add the bamboo grate, add rabbit meat pieces, add sugar, pepper, diced pork belly, shiitake mushrooms, fried garlic meat, bring to a boil, cover, and simmer until Rake the rabbit until soft (about 90 minutes), remove the bamboo grate, add soy sauce to adjust color, add MSG, add diced bright red pepper, thicken the juice, thicken with wet starch and sesame oil, pour in red oil, and serve on a plate , sprinkle fresh lemon shreds on one side and line it with a carrot flower and serve. Tip: If there is no roasted pork belly, you can use 120 grams of pork belly, cut into 2 cm cubes, mix with appropriate amount of Shaoxing wine, dark soy sauce (for coloring), and appropriate amount of cornstarch, and fry it for coloring. If you don’t have Sichuan Pi County Douban Chili Sauce, you can directly use Hong Kong Lee Kum Kee Douban Chili Sauce or Salted Garlic Chili Sauce instead of the five-spice braised rabbit meat. Detailed introduction to the cuisine and functions: Home-cooked recipes

Taste: Five-spice Technique: Braised Ingredients for making five-spice braised rabbit meat: Ingredients: 1000 grams of rabbit meat.

Accessories: 25 grams of coriander leaves.

Seasoning: 25g five spices, 25g coriander stems, 15g scallions, 15g ginger slices, 15g bright red pepper, 75g soy sauce, 75g rock sugar, 25g sugar, 3 refined salt grams, 2 grams pepper, 50 grams Shaoxing wine, 10 grams cooked chicken fat, 10 grams sesame oil, 1500 grams soup, 20 grams garlic juice (see garlic flavor type). Features of five-spice braised rabbit meat: rich in spices, salty and mellow, slightly sweet. Teach you how to make five-spice braised rabbit meat, how to make five-spice braised rabbit meat so that it is delicious 1. Cut the rabbit meat into 7 pieces (2 pieces for the front legs, 2 pieces for the hind legs, 2 pieces for the body, 1 piece for the neck), and wash away the blood. Bring water to a boil in a pot, add rabbit pieces and blanch them in water for about 5 minutes, remove any blood foam, put them into a colander and wash them with clean water. 2. Roll up the five spices and ginger slices with coriander stems and green onion strips and remove the seeds from the red pepper with a bamboo grate. Put it into the pot, turn on the heat, add the soup, add soy sauce, sugar color, and rock sugar. , Shaoxing wine, refined salt, and pepper are brought to a boil over high heat. Add the boiled rabbit meat pieces. After the soup is boiling, place a porcelain plate on it, cover it, and simmer over low heat for 1.5 hours until the meat is cooked through and fragrant. Take it out and let it cool. Use a clean cloth to wipe away the floating juice. Brush a layer of sesame oil and cooked chicken fat on the skin of the rabbit meat. Cut it into pieces with a knife and put them on a plate. Sprinkle with coriander leaves and serve. Serve with a small dish of garlic sauce. How to make sauced rabbit meat introduces the cuisine and its effects in detail: Braised pickles weight loss recipes, spleen-boosting and appetizing recipes, malnutrition recipes, brain-boosting recipes

Taste: Salty and umami. Craftsmanship: Sauce-coated rabbit meat. Materials: Main Ingredients: 2000 grams of rabbit meat

Seasoning: 150 grams of salt, 10 grams of white sugar, 10 grams of sugar, 30 grams of sesame oil, 5 grams of green onions, 5 grams of ginger, 5 grams of garlic (white skin), 3 peppercorns Gram, 3 grams of star anise, 3 grams of cinnamon, 3 grams of cloves, 3 grams of licorice, 300 grams of soy sauce. Characteristics of sauced rabbit meat: golden red color, salty and crispy.

Teach you how to make soy rabbit meat, how to make soy rabbit meat delicious. 1. Wash the rabbit meat, soak it in cold water for 4 hours, take it out, boil it in boiling water for 10 minutes, take it out and wash it. Add 2 kilograms of soup into the pot, add rabbit meat, bring to a boil over high heat, add refined salt, soy sauce, sugar, meat bag (scallions, fresh ginger, garlic, pepper, aniseed, cinnamon, cloves, licorice).

2. Cook over slow fire, add sugar color after cooking for about 3 hours, cook for a while, take out the meat, drain the miso soup, and put on a plate; let it dry for a while, then smear the meat surface with sesame oil while it is hot and serve.

Tips for making sauced rabbit meat: Prepare 2000 grams of soup (cooked chicken, duck, meat soup)