Ingredients: 3 rabbit legs, crab mushroom100g, Pleurotus eryngii100g, pork belly 200g, salt, monosodium glutamate, Shaoxing wine, onion and ginger.

Practice: 1, rabbit legs washed and cut into pieces;

2, crab mushroom, Pleurotus eryngii root wash.

3, rabbit meat, pork belly into the casserole, add the appropriate amount of water, put it on a strong fire to boil, skim the floating foam, and turn to simmer.

4. Add shallots, ginger slices, refined salt and Shaoxing wine and stew for 90 minutes.

5. After adding the crab mushroom and the white mushroom, continue to stew for 30 minutes and season.

Braised rabbit meat with rice wine

Raw materials:

Rabbit meat1000g, rice wine 60.5 kg, ginger slices100g. Two garlic stalks, star anise, fragrant leaves and cinnamon.

Practice:

1, chop rabbit meat into pieces, soak it in lemon 10 minute, and then marinate it in soy sauce, salt, chicken powder and oil for a while;

2, ginger slices fried;

3. Pour in the rabbit meat and fry it to make a fragrance;

4. Add white wine; Pay attention to safety here, it will catch fire when adding liquor, and the fire is very fierce.

5. After the white wine is dried, add water, spices, garlic stalks and peppers for seasoning;

6. Cover with 10 minute, add sesame oil and monosodium glutamate, and collect the juice and put it on a plate.

Beard rabbit

Details of ingredients

Rabbit legs, appropriate amount of soy sauce, appropriate amount of fresh soup, appropriate amount of sugar, appropriate amount of sugar, appropriate amount of cooking wine, appropriate amount of pepper, appropriate amount of ginger and appropriate amount of water starch.

method of work

Rabbit leg meat is washed and cut off with bone.

Add 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, pepper and ginger slices, and mix well.

Take out the tasty rabbit meat, smooth it and dry the skin.

Blanch the rabbit meat in a boiling water pot until it is 89% mature.

Remove, drain and fry in a 60% hot oil pan.

Deep-fry the rabbit until it is golden yellow, take it out and drain the oil.

Leave the bottom oil in the pot, add sugar and rock sugar to stir-fry until amber, and add fresh soup.

Add light soy sauce and bring to a boil, then add white sugar, rock sugar and brown sugar.

Pour in the rabbit pieces and mix well, thicken.

Collect the juice from the fire until the oil is bright, and then take it out of the pot and put it on the plate.