Rabbit hotpot
The main ingredient is 750 grams of clean rabbit meat.
Accessories: 500g of Chinese cabbage, 250g of wet vermicelli, 25g of Shaoxing wine stick, 0/0g of salt/kloc-0, 2 slices of ginger, 50g of cooked soy sauce, 50g of spicy soy sauce and 0/000g of fresh soup/kloc-0.
Method:
(1) Cut the rabbit meat into 4cm square pieces, blanch it in a boiling water pot, wash it with clear water, then put it in a wok, add 1500g of clear water, onion and ginger slices, cover the pot, boil it, skim off the floating foam, and stew it with wine until the rabbit meat is cooked.
(2) Cut the cabbage into 5 cm long strips, put them in a boiling water pot and take them out after cooking. Wash wet vermicelli.
(3) First put the cabbage and vermicelli into a hot pot, then put the cooked rabbit meat pieces and pour the rabbit meat soup. Prepare fresh meat soup 1000g for addition. Add salt and monosodium glutamate, cover, light the hot pot and bring to a boil. Attached 1 sauce cooked soy sauce and spicy soy sauce for dipping.
Two: osmanthus rabbit meat
raw material
Rabbit meat 150g, vinegar 5g, cooked peanut oil 50g (actual dosage 60g), baking soda 2g, refined salt 1g, eggs 50g, cooking wine 10g, starch 15g, monosodium glutamate 1g, flour 5g and scallion 5g.
manufacturing process
(1) Rabbit meat is soaked in clear water, fished out, dried, cut into large pieces with a width of 2 cm, a thickness of 3 mm and a length of 5 cm, put into a porcelain bowl, soaked in water with baking soda powder for 30 minutes, then rinsed twice with cold water, wrapped in clean gauze, squeezed out floating water, and marinated with cooking wine and soy sauce. Using flour, you can get the green body of osmanthus rabbit meat.
(2) Both green onions and ginger are cut into filaments; Knock the eggs into a bowl, add starch and beat well. Take a small bowl, add 10 ml of fresh soup, refined salt, Shaoxing wine, white sugar, osmanthus fragrans, monosodium glutamate and sesame oil, and mix well to make a salty and sweet sauce.
(3) Heat the wok, and add the cooked peanut oil. When the wok is heated to 50%, evenly drag the rabbit slices and flour into an egg paste, fry them in oil until golden brown, pour them into a colander, and drain the oil.
(4) After cleaning the original wok, add 25g of cooked peanut oil, heat it, add shredded onion and ginger, stir fry, pour the fried rabbit slices, put them into the prepared sauce, cook them, stir fry, pour vinegar along the wok, stir fry, and sprinkle the remaining sesame oil.
trait
Golden color, fresh rabbit meat, salty and sweet, sweet and sour.
Three: Rabbit meatballs
raw material
500g of rabbit meat, sliced cucumber15g, dried laver15g, ham10g, Chinese cabbage100g, 50g of dried tremella, 50g of Tricholoma matsutake, 500ml of chicken soup1500ml, and coriander/kloc.
manufacturing process
(1) Rabbit meat is soaked in clear water for 4 hours to remove blood foam and grassy smell, washed, fascia removed and chopped into paste 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 evenly to make rock stuffing.
(3) Mix the stuffing evenly, squeeze it into 3 cm balls, blanch it in a boiling water pot, take it out and let it cool.
(4) cut cucumber and ham into elephant eye slices; Chinese cabbage is limited to help, washed, cut into eye pieces, scalded in boiling water, too cold; Picking, cleaning and slicing birch; Cleaning coriander, and cutting into sections; Soaking daylily in water, selecting and cleaning, squeezing out water, and cutting into sections; Peel onion and ginger, wash and shred; Picking, cleaning and slicing Tremella.
(5) After the casserole is cleaned, add chicken soup, shredded onion and ginger, various ingredients, dried seaweed and tremella slices, and then add cooking wine, refined salt and monosodium glutamate. After boiling, adjust the taste, add rabbit meatballs and matsutake slices. After cooking, take out the main and auxiliary materials and put them in each small bowl.
(6) Remove the foam from the original soup in the casserole, add balsamic vinegar, pepper noodles and sesame oil to make a hot and sour mouth, put the parsley section on it, boil it, and pour it into the rabbit balls in each small bowl.
trait
The soup is milky white, the meatballs are tender and waxy, and the taste is delicious.
Four: Boiled rabbit legs
raw material
500g of rabbit hind legs, 50g of pine nuts, 50g of dried chilli 1, 50g of jujube, 25g of soy sauce, 50g of cooked soybean oil (actually 40g), 25g of cooking wine, 0g of onion10g, 5g of sesame oil10g of ginger slices10g.
manufacturing process
(1) Boned rabbit hind legs, cut into long strips, washed, mixed with soy sauce and marinated for 4 hours.
(2) Heat the wok, pour in cooked soybean oil, heat to 30%, put the rabbit leg strips into the wok, fry until golden brown, pour in the colander, drain the oil, and pour out the remaining oil.
(3) The remaining oil in the original wok is 15g. Stir-fry the onion, ginger slices, garlic, jujube, pine nuts and dried chili, pour in chicken soup, add rabbit meat strips, hot sauce, soy sauce, white sugar, refined salt, monosodium glutamate and cooking wine, cover, cook for one hour with low fire, and pick out the onion, ginger and cooking wine.
(4) When eating, put rabbit meat, dates and pine nuts in each bowl.
trait
Jujube juice is bright, pine nuts are fragrant, and rabbit meat is sweet and spicy.
Five: Fried rabbit meat.
raw material
300g of clean rabbit meat, 500g of cooked peanut oil (the actual dosage is 75g), 75g of peanut kernel, 30g of starch, 50g of egg white, 3g of monosodium glutamate 1 g, 3g of refined salt, 0g of garlic slices 1 g, vinegar1g and sesame oil1g. manufacturing process
(1) Cut rabbit meat into 1 cm square cubes, put them in a porcelain bowl, add egg white, refined salt, starch and 5g sesame oil, stir well and set the size.
(2) Soak peanuts in warm water, peel them, put them in an oil pan, fry them until golden brown, take them out, put them in a bowl, sprinkle a little salt and mix well.
(3) Add refined salt, monosodium glutamate, balsamic vinegar, starch and 5g sesame oil into a small bowl to make seasoning sauce.
(4) Heat the wok, add the cooked peanut oil, when the wok is heated to 30%, add the diced rabbit meat, spread it out, slide it out, and drain the oil. Leave 50g base oil in the original wok, add onion slices, garlic slices and Jiang Mo, stir-fry until fragrant, add diced rabbit meat and peanut kernels, boil out the sauce mixed with seasoning powder, and stir-fry the roasted sesame noodles.
trait
Peanut crisp, rabbit meat is tender and easy to absorb.
Six: Braised rabbit meat
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 grassy 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) cutting the canned bamboo shoots into water chestnut blocks; 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, heat it to 40%, put the pickled rabbit meat in the oil pan for three times, fry it red, take it out, and pour out the crude 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, add chicken soup, boil, add monosodium glutamate, adjust the taste, and add pine mushroom slices, bamboo shoots and oil.
trait
The color of the sauce is red, the taste is fragrant, and the meat is rotten, salty, sweet and sour.
Seven: roast rabbit meat
raw material
300g of cooked rabbit meat, salt 1 g, 5g of pepper noodles, 5g of soy sauce, 5g of Chili sauce15g, Jiang Mo10g, sliced chopped green onion10g, chicken soup150ml, and sliced garlic/kloc.
manufacturing process
(1) Cut the cooked rabbit meat into strips 6 cm long and 1.5 cm wide.
(2) Heat a wok, add cooked chicken oil to 60% heat, add onion slices and garlic slices, stir-fry until fragrant, add rabbit meat strips, Chili sauce, pepper noodles, soy sauce, refined salt and chicken soup, skim the floating foam after boiling, stir-fry with low heat until the rotten gravy is almost thick, add monosodium glutamate and sesame oil, and thicken with wet starch.
trait
Salty, spicy and delicious, easy to digest.
Eight: spiced rabbit meat
Raw materials: clean rabbit meat 1kg, clear soup 200g, pepper, aniseed, refined salt and sugar.
Monosodium glutamate, onion 20g, ginger 10g, cooking wine 20g, red soy sauce 10g, sesame oil.
10g, salad oil 750g (consumption 75g).
Practice (1) Wash the rabbit meat, chop it into several pieces and put it in a bowl. Use pepper, fennel,
Cinnamon, refined salt and a little water are boiled into five spices, poured into rabbit meat and marinated overnight, taken out and drained.
Mix well with red soy sauce in front of the pot.
(2) Take out the pot, put the oil and burn it to 90% heat, and take out the rabbit meat when it is fried to golden brown.
(3) Add clear soup and rabbit meat (to the extent that the rabbit meat overflows) to the casserole, and then add aniseed and flowers.
Zanthoxylum bungeanum, sugar, soy sauce, onion, ginger and cooking wine are first boiled over high fire, and then stewed over low fire for about 1 hour.
Add monosodium glutamate and collect the juice over medium heat. Pour in sesame oil, cut into small pieces and serve.
Features red and bright color, soft and rotten meat.
Nine: 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, blanch 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, stir-fry the pot with onion and ginger slices when the heat is 40% to 50%, 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 simmer for about 1 hour. After the rabbit meat is cooked, pick out the onion and ginger slices and add monosodium glutamate to taste. Serve.
Features:
Rabbit meat is tender, ripe and light.
Ten: rabbit meat and bitter gourd
Ingredients: bitter gourd 150g, rabbit meat 250g, onion 50g, carrot 50g, fragrant leaves 1, dried pepper, dried orange peel (dried orange peel), prickly ash granules, refined salt, tomato sauce and flour.
Features: The dishes are pleasing to the eye, soft, tender and bitter.
Operation: 1. Wash rabbit meat, slice, wash bitter gourd, remove seeds, shred, wash carrot, cut into octagonal flowers, peel onion, wash and shred.
2. Mix the sliced rabbit meat with salt and pepper, dip it in flour, stir-fry in oil pan until golden brown, and drain.
3. Put the wok on the fire and add a little oil. When the oil is hot, add shredded onion, carrot slices, shredded bitter gourd, dried pepper, fragrant leaves and pepper. Stir-fry until half-cooked, add the fried rabbit slices, add tomato sauce and simmer on low heat.