Recipe ingredients:

200g of raw tender rabbit meat, egg white 1, scallion 1 00g, 6g of Shaoxing wine, 2g of soy sauce15g, 2g of white sugar, 2.5g of ginger slices, 2g of vinegar, refined salt1g and 500g of cooked lard (about 60g).

Craft practice: stir-fry

Side dish area: hot dishes

The menu belongs to Cantonese cuisine.

Production method:

1. Cut rabbit meat into thin slices with a length of 4cm and a width of1.7cm, put it in a pot, add 5g of refined salt, Shaoxing wine and egg white, stir well, size with wet starch10g, add sesame oil10g, stir well, and shred onion for later use.

2. Put soy sauce, sugar, vinegar, monosodium glutamate, Shaoxing wine 10g, wet starch 10g into a bowl to make juice, heat the wok with medium heat, use an oil pan, then when the lard is heated to 40% heat (about 88℃), add rabbit meat, spread it out with chopsticks until it is cooked, and pour it into a colander.

3. Leave the bottom oil in the pot. When the onion and ginger slices are stir-fried in the pot until fragrant, add rabbit meat, add water 15g to the mixed juice, pour into the pot, turn it over a few times, cover the sauce and sprinkle with sesame oil.

Health tips:

Rabbit meat has high nutritional value, rich in protein and lecithin, and has the effects of beautifying and nourishing the brain. The recipe is delicious and nutritious.