Seasoning: 3 grams of cinnamon, 3 grams of fennel seeds, 3 grams of star anise, 25 grams of green onion, and 0/0 gram of garlic/kloc (white skin).

Soy sauce 1 20g, salt 25g, sesame oil 50g, red yeast 1 5g, ginger 20g, clove1g, white pepper1g, vinegar 20g and sugar 20g.

Production steps

Wash the rabbit meat, soak it in clear water for about 1 hour, and take out the clear water; Rub nitrate on rabbit meat.

(mixture of salt water and salt), marinate in a basin for half an hour, take it out, rinse it with clear water for 2-3 times, and drain it for later use.

2. Add1000g of clean water to the pot, heat it with strong fire, and put the red rice flour, star anise, cinnamon, clove, fennel and licorice into a small cloth bag and tie it tightly;

After the water boils, put it in a cloth bag, add soy sauce, onion and ginger (pat loose), skim off the floating foam after the soup boils, cook for 5 minutes on high fire, and cook for half an hour on low fire instead, and the marinade will be ready soon.

3. Put the rabbit meat in the marinade and cook it for 20 minutes on high fire, that is, change it to low fire until the rabbit meat is cooked and rotten, and take it out to cool.

4. Cut or slice the cooked rabbit meat, put it in a plate, then take 75g gravy and boil it, add vinegar, sugar and sesame oil.

Heat until the marinade is thick, pour it on the rabbit meat, sprinkle with white pepper and let it cool.

Production skill

1. After the rabbit meat is soaked in cold water, the fishy smell can be removed to make it white and tender.

2. Adding salt water when curing rabbit meat can make the dishes purple in color and rich in aroma.

3. The rabbit meat is boiled. Nitrate water, that is, the solution of potassium nitrate or sodium nitrate, can turn bacon red, but it is harmful to human body and cannot be eaten in large quantities.

Raw materials: rabbit meat (with bone) 1000g, onion 20g, ginger 15g, sugar 5g, Shaoxing wine 10g, green garlic 5g, cinnamon 0.5g, pepper 0.5g, star anise 0.5g, monosodium glutamate 1g and peanut oil 650.

Process:

1. Wash and soak rabbit meat to remove blood, chop it into 3cm square pieces, put it in a clear water pot, boil it, fish it out, and rinse it again 1 time.

Cut the onion, pat the ginger loosely, and mince the green garlic.

2. Heat a wok over medium heat, add oil and heat it, add rabbit meat pieces and fry until dry, add Shaoxing wine, soy sauce, refined salt, onion, ginger, sugar, cinnamon, star anise and boiling water (soaked meat pieces) and boil together.

Skim off the froth, cover the pot, and fry with low fire until the rabbit meat is cooked and rotten.

Then simmer the soup with strong fire, remove the onion, ginger, star anise and cinnamon, add monosodium glutamate, minced onion and garlic and sprinkle a little pepper.