Eat rabbit seeds cold.

Cold-eating rabbits are divided into two types according to their primary processing methods: one is called "scalding rabbits", that is, the slaughtered rabbits are soaked in boiling water, depilated and eaten together with the rabbit skin. Secondly, it is called "cutting rabbit skin", which means cutting rabbit skin and eating it only with rabbit meat.

Because of the high industrial value of rabbit skin, almost all the cold rabbits sold in the market are cut rabbit meat. It is well known that scalded rabbits taste better.

Raw materials: fresh rabbit meat, cooking wine, soy sauce, pepper, dried red pepper, onion, ginger, rapeseed oil, chicken essence and water.

Exercise:

1 First, put the whole rabbit meat in the pot. At the same time, add pepper, star anise, aniseed, ginger slices and green onions to the pot, and the rabbit meat will be formed, and the fragrance of spices will also enter the rabbit meat.

2. After the water is boiled, cook the rabbit meat until it is 90% mature, take it out, cool it and cut it into diced meat the size of a finger joint. The meat must be fresh now. Don't cut the diced meat too small. Set it aside for later use. In addition, pepper and dried red pepper are cut into sections, and ginger and garlic are sliced for use. For those who like to eat spicy food, you can prepare more peppers and peppers;

2, put oil in the pot (more), at the same time put ginger, onion, aniseed, pepper in the colander, stir-fry in the pot until the onion turns yellow, take it out, and then add salt, don't put too much salt, because soy sauce will be added later, and too much salt will be salty. If the taste is not enough, you can add it again, and the salt will not be reduced. . Salt must be added to the hot oil before rabbit meat, so that the oil will not spill when eating rabbit meat in the future.

3. Then turn to medium heat, pour in the prepared diced rabbit meat and stir fry quickly until the rabbit meat is basically dehydrated. Add cooking wine, stir-fry twice, then add the prepared pepper segments, and continue to stir-fry quickly, and quickly, otherwise the dried pepper segments will be easily burnt. Stir-fry a few times, immediately add soy sauce and a little sugar until the color turns golden yellow, and finally add a little vinegar. Ask about the fragrance and turn off the fire.

4. Finally, add monosodium glutamate, stir-fry the chicken essence evenly, put it in the pot, and let it cool.

Special note: Some people like to add dried tangerine peel to the cold food rabbit, so the cold food rabbit is often called dried tangerine peel rabbit, but I think adding dried tangerine peel will mask the fragrance of many dried peppers and the umami taste of rabbit meat, so I don't like to add it. Anyway, everyone has different tastes, so master it yourself.

Rabbit hotpot

The main ingredient is 750 grams of clean rabbit meat.

Accessories: 500g of Chinese cabbage, 250g of wet vermicelli, 25g of Shaoxing wine stick, 0/0g of salt/kloc-0, 2 slices of ginger, 50g of cooked soy sauce, 50g of spicy soy sauce and 0/000g of fresh soup/kloc-0.

Method: (1) Cut the rabbit meat into 4cm square pieces, blanch it in a boiling water pot, wash it with clear water, then put it in a wok, add 1500g of clear water, onion slices and ginger slices, cover the pot, boil it, skim off the floating foam, and stew it with wine until the rabbit meat is cooked.

(2) Cut the cabbage into 5 cm long strips, put them in a boiling water pot and take them out after cooking. Wash wet vermicelli.

(3) First put the cabbage and vermicelli into a hot pot, then put the cooked rabbit meat pieces and pour the rabbit meat soup. Prepare fresh meat soup 1000g for addition. Add salt and monosodium glutamate, cover, light the hot pot and bring to a boil. Attached 1 sauce cooked soy sauce and spicy soy sauce for dipping.

Osmanthus rabbit meat

Raw rabbit meat 150g, vinegar 5g, cooked peanut oil 50g (actual dosage 60g), baking soda 2g, refined salt 1g, eggs 50g, cooking wine 10g, starch 15g, monosodium glutamate 1g, flour 5g and scallion.

manufacturing process

(1) Rabbit meat is soaked in clear water, fished out, dried, cut into large pieces with a width of 2 cm, a thickness of 3 mm and a length of 5 cm, put into a porcelain bowl, soaked in water with baking soda powder for 30 minutes, then rinsed twice with cold water, wrapped in clean gauze, squeezed out floating water, and marinated with cooking wine and soy sauce. Using flour, you can get the green body of osmanthus rabbit meat.

(2) Both green onions and ginger are cut into filaments; Knock the eggs into a bowl, add starch and beat well. Take a small bowl, add 10 ml of fresh soup, refined salt, Shaoxing wine, white sugar, osmanthus fragrans, monosodium glutamate and sesame oil, and mix well to make a salty and sweet sauce.

(3) Heat the wok, and add the cooked peanut oil. When the wok is heated to 50%, evenly drag the rabbit slices and flour into an egg paste, fry them in oil until golden brown, pour them into a colander, and drain the oil.

(4) After cleaning the original wok, add 25g of cooked peanut oil, heat it, add shredded onion and ginger, stir fry, pour the fried rabbit slices, put them into the prepared sauce, cook them, stir fry, pour vinegar along the wok, stir fry, and sprinkle the remaining sesame oil.

Features golden color, fresh and tender rabbit meat, salty and sweet, sweet and sour.