Flavor: soy sauce flavor Craft: soy sauce roasted lettuce roasted hare meat preparation materials: the main ingredient: rabbit meat (wild) 1000 grams
Supplementary ingredients: lettuce 300 grams
Seasoning: soybean sauce 50 grams, 5 grams of Chenpi, 5 grams of cinnamon, fennel 3 grams, 3 grams of ginger, 100 grams of vegetable oil, 15 grams of onion, 15 grams of cooking wine, soy sauce, 3 grams of ginger, 100 grams of vegetable oil. 3 grams of fennel, 3 grams of ginger, 100 grams of vegetable oil, 10 grams of ginger, 15 grams of green onions, 15 grams of cooking wine, 15 grams of soy sauce, 3 grams of sugar, 8 grams of salt, 2 grams of monosodium glutamate, 2 grams of peppercorns to teach you how to do lettuce roasted rabbit meat, how to do lettuce roasted rabbit meat is delicious 1. will be the skin of the hare, in addition to clean the organs of impurities, slaughtered head and feet and then rinsed clean;
2. rabbit cut into length of 5 centimeters, width of 0.5 centimeters, then cut into length of 0.5 centimeters, width of 0.5 cm strip, then lettuce roasted rabbit meat is delicious 0.5 cm wide, and then wash the blood with water;
3. Peel off the skin of the lettuce, wash it, and cut it into chunks;
4. Place a frying pan on a high flame, add oil, burn seven mature, put in the rabbit strips, bean paste, soy sauce, peppercorns, salt, ginger, green onions, and stir-fry to make the sauce fragrant;
5. Add in the broth (to the extent that the rabbit is submerged) and bring to a boil;
6. Then put into the wine and the rest of all the spices;
7. change to medium heat until the rabbit meat is eight mature;
8. lettuce with the burn until the meat is rotten soup thick, add monosodium glutamate, start the pot to plate that is complete. Tips - health tips:
1. tonifying the spleen and qi, quenching thirst and clearing heat;
2. suitable for weak spleen and qi, malnutrition, tiredness and fatigue, deficiency of Yin in the spleen and stomach, thirst and dryness of the mouth, gastrointestinal heat, vomiting, blood in stools and other diseases.
Tips - Food Compatibility:
Rabbit meat (wild): rabbit meat can not be eaten with duck, eggs, chicken, turtle, celery, orange peel, half-sia, bitter ginseng, licorice. Clove wild rabbit meat recipe Detailed introduction Cuisine and its effects: Sichuan cuisine Teenagers recipes Old people recipes Delay aging recipes Nourish the body recipes
Flavor: salty taste Craft: stew Clove wild rabbit meat preparation materials: main ingredients: rabbit (wild) 1000 grams
Seasoning: 3 grams of sesame seeds, 5 grams of cloves, 150 grams of peanut oil, 50 grams of wine, 75 grams of soy sauce, 10 grams of salt, sugar 100 grams of MSG 5 grams of sugar. 100g, MSG 5g, 25g green onion, 25g ginger, 10g sesame oil, 2g pepper Clove hare meat features: color sauce red, rich flavor. Teach you how to do how to do clove hare meat, how to do clove hare meat is delicious 1. the hare slaughtered to peel the skin, disemboweled to remove the five viscera, washed off the blood and filth, chopped off the head and feet picking off the bone;
2. Ginger and green onion wash pat loose;
3. the hare meat into a 1.5 cm square dices;
4. put into the pot with soy sauce, cooking wine, green onion and ginger marinade for 30 minutes;
5. 5. pot on the fire into the oil to 80% heat into the rabbit diced, deep-fried to golden brown when the fish out of the oil control;
6. 25 grams of oil with the original hot pan, into the cloves, flavor, stir-fry a few times;
7. Pour into the diced rabbit meat cooked in cooking wine, soy sauce, sugar, salt, monosodium glutamate and soup, with a high flame boil;
8. skim the cover cover, remove the lid, and then move to a micro-fire simmering for 15 minutes! And then turn to the high fire to collect all the juice;
9. Sprinkle pepper, drizzle with sesame oil, pick up the cloves, aroma, out of the pot in the dish, food fashion plate. Clove hare meat preparation tips: this product has a deep-frying process, you need to prepare about 1500 grams of peanut oil.
Tips - Food Compatibility:
Rabbit (wild): rabbit meat can not be eaten with duck, eggs, chicken, turtle, celery, orange peel, half-summer, bitter ginseng, licorice.