Accessories: Lentinus edodes (fresh) 25g winter bamboo shoots 25g cabbage 15g.
Seasoning: salt 15g monosodium glutamate 5g yellow wine 50g garlic 30g onion 10g ginger 10g pepper 1g pepper 3g sesame oil 25g each.
The practice of stewing rabbits:
1.? Wash the mushrooms after pedicle removal;
2. Peel the winter bamboo shoots, wash them and cook them;
3. Wash the rape heart for later use;
4. Peel garlic, wash it and mash it into garlic;
5. Wash the onion and ginger separately, cut the onion into sections and slice the ginger; ?
6. Wash the rabbit meat, cut it into 3.5 cm square pieces and soak it in clear water for 2 hours;
7. Take it out, put it in a pot, add 10g refined salt, 10g yellow wine, 10g minced onion, ginger and garlic and pepper for 4 hours, and then wash it with clear water;
8. Wash the pork belly and cut it into cubes for later use;
9. Put the rabbit meat in a cold water pot, boil it, soak it slightly, take it out, wash it and drain it;
10. Put rabbit meat, diced meat, chicken soup 1000 ml, onion ginger 10 g, and yellow wine into a casserole, and bring to a boil over high fire;
1 1. After skimming the floating foam, cover the pot and simmer on low heat until the rabbit meat is crisp and rotten;
12. Remove onion and ginger, add mushrooms, winter bamboo shoots and Chinese cabbage, bring to a boil, add monosodium glutamate and pepper, and drizzle with sesame oil.
For more information about stewed rabbits, please check Mint.com Food Bank/Restaurants/Stewed Rabbits.