One, dip: fresh rabbit meat chopped into 4 cm size of the middle block, pour enough water, soak for more than 2 hours. Thoroughly soak off the blood and water inside the rabbit meat, and change the water 1-2 times in between.
Second, stain: soaked rabbit clenched dry water, down into the green onion, ginger, cooking wine, salt, pepper, marinate for 1 hour, deodorant flavor fresh.
Three, blanch: marinated deodorized rabbit meat again dry water, be sure to cool water in the pot, the middle of constantly hit the generation of foam, water boiling blanch for 5 minutes. Through this three-step deodorization method, the processed rabbit meat is fresh and tender, absolutely no earthy flavor. Rabbit meat flavor is relatively soft, there is no great characteristics, and all kinds of flavor, so rabbit meat is also called "all kinds of meat", the most common is rabbit stewed chicken. Today, two mysterious ingredients are added to rabbit meat: shiitake mushrooms and hazel mushrooms. The rabbit meat is infused with the natural flavor of mushrooms and hazelnuts, and is instantly revitalized.
Rabbit stewed with two mushrooms
Main ingredients: 2,000 grams of rabbit, 20 grams of dried shiitake mushrooms, 20 grams of dried hazelnut mushrooms
Marinade: 15 grams of green onions, 10 grams of ginger, 20 grams of cooking wine, 0.3 grams of pepper, 2 grams of salt
Accessories: 15 grams of green onions, 10 grams of ginger, 15 grams of garlic, 10 grams of cilantro or scallions, 2 star anise, 1 cinnamon stick, 3 leaves, 2 slices of cinnamon, 3 slices of Chinese balsam foliage. slices
Seasoning: 30 grams of vegetable oil, 30 grams of soy sauce, 15 grams of cooking wine, broth or water, 5 grams of salt, 5 grams of sugar, 0.3 grams of pepper, 5 grams of dark soy sauce, 1 gram of monosodium glutamate or chicken powder (optional), 3 grams of peppercorn oil or sesame oil
Making process
1, the rabbit meat processed, chopped into 4 cm-sized pieces, and rinsed again. Sheng into a larger pot, pour a sufficient amount of water, soak for more than 2 hours, change the water 1-2 times in the middle, thoroughly soak off the rabbit meat inside the blood.
2, 20 grams of dried shiitake mushrooms, 20 grams of dried hazelnut mushrooms, rinse well, pour about 150 grams of hot water, soak for 1 hour, shiitake mushrooms, hazelnut mushrooms, soak until full of moist, natural sprinkle. Shiitake mushrooms and hazelnut mushrooms have a strong natural flavor, the amount must not be too much, "to increase the fragrance but not mask the flavor, the noise but not take over the main". The broth in which the mushrooms and hazelnut mushrooms are soaked must not be thrown away, and the clear part of the upper layer should be used after settling, which has a mellow aroma.
3, the soaked rabbit clenched dry water, add 15 grams of green onion, 10 grams of ginger, 20 grams of cooking wine, 0.3 grams of pepper, 2 grams of salt, mix well, marinate for more than 1 hour, deodorization, flavor, freshness.
4, cut 15 grams of green onion, 10 grams of ginger, 15 grams of garlic, cilantro small section or 10 grams of small chopped scallions. Prepare 2 star anise, 1 piece of cinnamon, 3 slices of sesame leaves, rinse to remove surface floating dust.
5, pour enough water into the pot, cool water into the marinated rabbit meat, along with the marinated rabbit onion and ginger, etc., together. Boil over high heat, during which constantly beat away the floating foam generated, blanch for 5 minutes after the water boils, thoroughly deodorized. Fish out and control the water, pick off the onion and ginger.
6, pot pour 30 grams of vegetable oil, oil temperature three or four into the heat, into the star anise, cinnamon, small fire fried rich flavor. Into the ginger, scallion, garlic, sesame leaves, once again fried incense. Add 30 grams of soy sauce, stir fry, add blanched rabbit meat, stir fry until the surface of rabbit meat color red. Cook 15 grams of cooking wine, strong aroma. If you like to eat spicy friends, you can put in the appropriate amount of dry red chili pepper small section, and star anise, cinnamon with the stir-fry aroma.
7, under the soaked mushrooms, hazelnut mushrooms, along with soaked mushrooms, hazelnut mushrooms soup, together with the next. Pour in the appropriate amount of broth or water, in order to not over the meat about 5 centimeters appropriate, high heat to boil. Maintain high heat and simmer for about 15 minutes. Add 5g of salt, 5g of sugar, 0.3g of pepper, 5g of soy sauce, reduce the heat to medium-low, and continue to simmer for about 35-45 minutes until the rabbit meat is soft and crispy. At this time, the soup is also thickened, showing half soup and half meat. "Soup more than a mouthful, flavor reduced by three points", the amount of soup must be grasped. Seasoned with monosodium glutamate or chicken powder 1 gram (optional), dripping pepper oil or sesame oil 3 grams, cease fire.
8, the good two mushrooms stewed rabbit meat into the soup pot, the surface of the dotted cilantro small section or small chopped scallions, you can enjoy while hot on the table