Rabbit meat is fresh and delicious, but it has a strong earthy smell. When stewing rabbits, soaking the rabbit meat in water, blanching it in cold water, pickling it with cooking wine, ginger slices and onion for two hours, and adding some spices when stewing can remove the earthy smell of rabbit meat well. Speaking of rabbit meat, you will think of your childhood. Rabbit meat is fresh and delicious. Many people like it. I also like rabbit meat very much. Speaking of rabbit meat, I think of my childhood. We grew up in the countryside. When I was a child, my family was poor and I could eat meat for a few days. There are many rabbits in our mountain. We will go to the mountain to catch rabbits, and go to the mountain with adults to make a hook with wire. When buying rabbits, it is best to choose fresh female rabbit meat, which has less earthy smell. After washing rabbit meat, soak it in clear water for one hour. You can put some salt in the water, change the water halfway, or remove the earthy smell of rabbit meat.

Prepare winter bamboo shoots, shallots, mushrooms, star anise, ginger, crystal sugar, salt, shallots, soy sauce, dried peppers, vegetable oil, rice wine, ginger and green garlic. After the materials are ready, you can prepare some warm water, put the rabbit meat in and cook it, then take it out and rinse it with cold water. Add oil to the pot, add ginger, onion, ginger and chives, stir-fry potatoes until fragrant, and add appropriate amount of yellow wine to cook for a while. Prepare some fresh rabbit meat, peppers, onions, dried peppers, star anise, pepper, salt, salad oil, sugar, soy sauce and cooking wine. Dice rabbit meat and marinate it with cooking wine 15 minutes to remove the fishy smell. Add some oil to the pot, stir-fry the pepper, star anise and pepper with low fire to make them fragrant, and then stir-fry them quickly in the rabbit meat to change color.

Add some cooking wine, continue to add pepper and onion, drizzle with soy sauce, stir well, add a little sugar to refresh, and add some salt to taste. Serve. Stir-fry chopped green onion, ginger slices and garlic cloves in hot oil, add pepper, dried pepper and bean paste, add appropriate amount of water, and finally add rabbit meat into water. Simmer for 60-90 minutes, drain the soup, put it on a plate and sprinkle with white sesame seeds. The meat itself has a strong earthy smell, especially that of wild rabbits. The first of the two washing methods is washing with tap water. Turn down the tap water valve, leave it on, and let the water wash the rabbit meat constantly. This is also a common way to flush things in the kitchen. If it is made at home, in order to avoid wasting water, change the water every hour.

When you soak, you will see the blood next to the rabbit meat slowly leaching out. This will make rabbits smell less rustic. It is also suitable for more cooking methods. When curing rabbit meat, don't put too much salt, just have a bottom taste. Adding white pepper can better remove the fishy smell, stirring once an hour. On the one hand, it can make rabbit meat taste more uniform, on the other hand, it can prevent the outermost layer of rabbit meat from being blown dry by the wind to affect the taste. If you want rabbit meat to have no earthy smell, you must marinate it for enough time. Let the flavor of seasoning enter the rabbit meat. If the curing time is not enough, the flavor of the seasoning will not enter the meat, and it will emit fishy smell from the inside out when it is re-made.