When many people cook rabbit meat, the first thing they think of is to blanch it first. The reason is very simple. Because rabbit meat has a bad smell, they have to blanch it to taste it. Is this really the case? The answer is no, although it is said that rabbit meat does have a bad smell, it can't be completely removed by blanching, and it is foolish to blanch it just to get rid of the bad smell, because blanching will not only cook the rabbit meat first, but also cause the rabbit meat fried later to get old, and it will also lose some nutrients.
So in the end, if you don't blanch, you can perfectly remove the smell of rabbit meat. In fact, the method is very simple, so I don't have to say much. Here, our great official will teach you the correct cooking method of frying rabbit meat: frying rabbit meat all the time? No wonder the rabbit meat is getting old. Remember these two points, the rabbit meat is tender and tasty!
The correct way to fry rabbit meat-characteristics: fragrant, tender and delicious, delicious, simple and easy to eat.
Ingredients: half fresh rabbit meat.
Ingredients: 8 green peppers, 3 garlic sprouts, ginger 1 piece.
Seasoning: light soy sauce, warm water, flour, thirteen spices, salt, edible oil and chicken essence.
Start cooking—
The first step is "processing food": firstly, wash rabbit meat and chop it into small pieces with a knife, then put it into a basin and add flour 1 spoon for kneading for 2 minutes, finally rinse it with warm water twice, drain the water for later use, and at the same time wash and slice ginger, cut garlic seedlings into small pieces, and wash and cut green peppers for later use.
Step 2 "Start frying": heat the pan, add a proper amount of cooking oil, add the chopped ginger slices and garlic white at 50% of the oil temperature, quickly stir-fry until fragrant, and then add the washed rabbit meat pieces and stir-fry them together 1 min until even.
Step 3 "Seasoning and Freshening": stir-fry the rabbit meat until it turns white and discolored, add light soy sauce 1 spoon to stir-fry and freshen it up, add a little salt to add flavor to the rabbit meat first, stir-fry well and then add the chopped green pepper to stir-fry quickly and evenly.
Step 4: "Add water and stew": After stir-frying, add a small amount of water to thicken (not more than one third), add thirteen spices to add a little flavor, close the lid and stew for 10 minute. (The firewood is too smoky to shoot clearly. Sorry)
Step 5: "Season and stir fry": stew until the soup is less, then add a proper amount of salt for secondary seasoning, then add the chopped garlic seedlings, stir fry evenly, and stir fry until the garlic seedlings are cut off (firewood takes about 6 seconds), and then take out the pot and plate.
Production map: Such a fragrant, tender and delicious fried rabbit meat is ready. Does it look appetizing?
(ps: All the pictures were taken by Master Lin in his hometown in the countryside. There are no props. Don't mind if you don't like them ~)
-"Lin Shuo" of content summary-
1, fried rabbit meat does not have to be blanched first, and the fishy smell of the rabbit meat blanched first is more obvious, and the rabbit meat will be old.
2. If you want to remove the fishy smell and blood of rabbit meat, you can choose to knead it evenly with flour or starch, and then soak it in warm water for two times, which can effectively remove the fishy smell and blood of rabbit meat, and also keep the freshness of rabbit meat, which is a very useful trick. (the first point to remember)
3. When frying rabbit meat, you need to adjust the flavor twice, adjust the flavor once after frying, and adjust the flavor again after collecting juice, so that rabbit meat can be tasty enough and keep fresh and tender. (The second point to remember)
4, rabbit meat itself is very tender, so it will be more delicious to stir-fry with Chili peppers, while thirteen spices can be added or not, according to personal preferences, mainly to increase fragrance.
After the content is summarized, I am "Master Lin". If you have any questions, you can leave a message in the comments below. Master Lin will interact with you as soon as he sees it. Thank you for your attention and support! If you like this article, you are welcome to forward, collect, comment and pay attention! Master Lin, thank you for watching. See you tomorrow!
(The headline of this article is exclusive, and the pictures and texts are originally produced by "Lin Daguan". It is strictly forbidden to carry and plagiarize)
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