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 9kg, 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.