Rabbit meat is delicious, and its meat quality is more delicate than that of other animals. The recommended practices are as follows:

Fried rabbit meat with scallion

1 Wash and dice 500g rabbit meat, put it in a bowl, add refined salt, egg white and wet starch, and mix well for sizing. 200 grams of green pepper pedicled seeds are washed and cut into strips. 2. Add salt, soy sauce, monosodium glutamate, wet starch and pepper water into the bowl to make a sauce.

3. Heat the oil pan, stir-fry the diced rabbit, stir-fry the onion, ginger and garlic, stir-fry the refined salt, soy sauce, white sugar and pepper water until it tastes good, stir-fry the green pepper until it tastes good, add monosodium glutamate and take it out of the pan.

Shenqi rabbit soup

Practice: 1, 500 grams of rabbit meat washed, wiped dry, oiled, wok and fragrant. 2. Wash 30g of Codonopsis pilosula, 30g of Dioscorea opposita, 0g of Lycium barbarum10g, and 5g of red dates (without core), put them into the pot together with rabbit meat, boil them with strong fire, then simmer for 2h, and season them.

Description: Rabbit meat is sweet and slightly cool, tender and delicious, which can replenish spleen and qi, quench thirst and clear heat; It is a low cholesterol meat; Codonopsis pilosula strengthens spleen and benefits qi to promote spleen and stomach transport; Chinese yam herbs tonify spleen and yin, and treat thirst, Chinese wolfberry nourishes kidney and nourishes blood, red jujube tonifies qi and nourishes blood, and harmonizes spleen and stomach, * * * helps rabbit meat tonify qi and nourish yin, strengthen spleen and stimulate appetite, so it is suitable for people with spleen and stomach deficiency or spleen and stomach deficiency.

Efficacy: invigorating qi and spleen, benefiting stomach and nourishing yin. Spleen deficiency and weak qi are characterized by deficiency of body, fatigue and fatigue, and reduced diet; Yin deficiency of spleen and stomach, with symptoms of thirst, dry mouth, thin body and excessive urine. It can also be used for diabetes and malnutrition in children with deficiency of qi and yin.

Taboo: this soup is not suitable for people with excessive damp-heat and exogenous fever.

Stewed rabbit meat with green carrots;

The specific method is as follows: a rabbit, peeling and viscera, washing the remaining blood and chopping it into pieces, soaking it in clear water for 2 to 3 hours, taking it out, and washing it with hot water through cooling for later use; Wash the carrot and cut it into pieces, put the onion and ginger slices at the bottom of the casserole, put the rabbit pieces in water and boil them quickly, simmer until they are cooked, put the radish pieces in stew until they are cooked, and season with salt, monosodium glutamate, chicken powder, sesame oil and pepper.

Fried rabbit meat with white jade

Ingredients: fresh rabbit meat100g.

Ingredients: tender wax gourd100g, carrot10g, 5g of ginger and 5g of onion.

Seasoning: salad oil 300g (actual oil consumption 1 5g), salt 5g, monosodium glutamate 2g, sugar 1 g, appropriate amount of wet starch, Shaoxing wine 1 g and cooked chicken oil1g.

Practice: peeled and seeded tender wax gourd, sliced fresh rabbit leg meat, peeled and sliced carrot, peeled and sliced ginger, sliced onion, marinated rabbit meat with a little salt, monosodium glutamate, Shaoxing wine and wet starch, boiled and oiled. When the oil temperature is 80 degrees, add rabbit meat, soak in it for eight hours and pour it out. Leave the oil in the pot, add ginger slices, carrot slices and wax gourd slices, stir-fry them with medium heat until they are almost cooked, add rabbit slices and onion slices, stir-fry them thoroughly with salt, monosodium glutamate and sugar, thicken them with wet raw flour, and pour in cooked chicken oil.

Buzao rabbit meat

Ingredients: bald rabbit 1 only about weight1000g.

Seasoning: soy sauce10g, refined salt 8g, monosodium glutamate10g, sugar 20g, chili powder 2g, distiller's grains 50g, sesame oil 5g, ginger slices 20g, scallion15g, cooking wine100g, and lard 50.

preparation

(1) Cut the clean rabbit meat into 4 large pieces, blanch it in a boiling water pot to remove blood, add clean water1000g, refined salt 8g, monosodium glutamate 5g, cooking wine 20g, ginger slices10g, and scallion 8g, and cook it and scoop it up for later use.

(2) Spread rice and tea in the middle of the bottom of the dry iron pot, put a round wire mesh plate (the bottom of the plate is about15cm away from the bottom of the pot), put the rabbit meat on the wire mesh plate, cover the pot cover, and cover the edge gap to make it airtight.

(3), in the middle of the bottom of the pot fire, so that the rice and tea in the pot slowly burn into smoke, smoked through the rabbit block. When the smoke from the gap at the edge of the pot turns from white to yellow, it can be taken out of the pot.

(4) Put medium heat in a wok, heat lard, stir-fry ginger slices and red distiller's grains slightly, pour into rabbit soup 250g, add soy sauce, monosodium glutamate, white sugar, cooking wine (75g) with scallion and Chili powder to boil, and then add rabbit meat to stew. When the soup in the pot is thick, take out the rabbit pieces with sesame oil and cut them into small pieces and put them on the plate.

characteristic

This dish is taken from the farmer's practice in the west bank of Youxi, and some improvements are added. This dish is dark red, the rabbit meat is soft and tender, with rich flavor and mountain flavor, and it is suitable to accompany wine with meals.

Douchi Rabbit jiaozi

Raw materials: rabbit meat, fermented soya beans, flour, Jiang Mo, chopped green onion, refined salt, cooking wine, flavored wine and sesame oil.

Practice: ① Chop the rabbit meat with fermented soybean, add Jiang Mo, chopped green onion, cooking wine, monosodium glutamate, refined salt and sesame oil and mix well.

(2) Flour is agglomerated, then rolled into thin slices, cut into pieces, rolled into meat stuffing one by one, cooked in a pot, and eaten dry or prepared with sour soup.

Features: the stuffing is salty and fragrant, with a long aftertaste.

Rabbit hotpot

The main ingredient is 750g of clean rabbit meat.

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

Method:

(1) Cut the rabbit meat into 4cm square pieces, blanch it in a boiling water pot, take it out, wash it with clear water, then put it in a frying pan, add clean water1500g, onion, ginger slices, cover it, boil it, skim off the floating foam, add wine and stew it until the rabbit meat is cooked.

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

(3) Put the cabbage and vermicelli into the hot pot first, then add the cooked rabbit meat pieces and pour the rabbit meat soup. Prepare fresh meat soup1000g for addition. Add salt and monosodium glutamate, cover, light the hot pot and boil. Attached are sauces of cooked soy sauce and spicy soy sauce 1 for dipping.

Hot and sour rabbit meat

raw material

300 grams of rabbit meat, 20 grams of cooking wine, 500 grams of soybean oil (75 grams of actual consumption), 25 grams of starch, 50 grams of soy sauce 10, 50 grams of eggs, 25 grams of balsamic vinegar, 2.5 grams of refined salt, green onion 10, ginger 10, and pepper granules/kloc.

method of work

(1) Wash the rabbit meat, remove the fascia, cut it into 8 mm thick pieces, pat it loose, soak it in cold water for half an hour, wash it, drain the water, remove its plasma, and cut it into pieces with a length of 3 cm and a width of 1.5 cm; Wash green peppers, remove pedicel seeds and dice.

(2) Put the rabbit slices into a porcelain bowl, add cooking wine10g, eggs, starch and a little refined salt, and mix well; Peel scallion, wash, and cut into sections; Peel ginger, wash it and pat it loose.

(3) Heat the wok and put the soybean oil. When it is 50% hot, put the starched rabbit meat into the oil twice, fry it until the surface has a hard shell, take it out, when the oil temperature is 90% hot, put the rabbit meat slices into a large porcelain bowl, put the onion, ginger and pepper into it, add a little chicken soup, refined salt, balsamic vinegar, monosodium glutamate and cooking wine to adjust the taste, and put it in a cage.

(4) After the soup is filtered, add chicken soup, boil it, remove foam, add pepper noodles, balsamic vinegar, diced green peppers, sesame seeds and salt to make it sour and spicy, boil it, and pour it into a bowl filled with rabbit meat.

characteristic

Crispy texture, fresh and sour taste, attractive appetite.

Osmanthus rabbit meat

Raw materials:

Rabbit meat 1 50g, vinegar 5g, cooked peanut oil 50g (actual consumption 60g), baking soda 2g, refined salt 1 g, eggs 50g, cooking wine10g, starch15g and monosodium glutamate/kloc-0.

Making:

(1) Soak rabbit meat in clean water, take it out, control it to dry, cut it into large pieces with a width of 2 cm, a thickness of 3 mm and a length of 5 cm, put it in a porcelain bowl, add clean water and soak it in baking soda powder for 30 minutes, remove the smell of blood, rinse it twice with cold water, wrap rabbit slices in clean gauze, squeeze out the floating water, and add cooking wine and soy sauce to taste. With flour, you can get the green body of osmanthus rabbit meat.

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

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

(4) After the original wok is cleaned, add 25g of cooked peanut oil, heat it, add shredded onion, shredded ginger and stir-fry, pour in fried rabbit slices, cook in the blended sauce, stir-fry, pour vinegar along the wok, stir-fry, and sprinkle the rest sesame oil.

characteristic

Golden color, fresh rabbit meat, salty, sweet and sour.

Tu rabbit rouyuan

Raw materials:

500g of rabbit meat, sliced cucumber15g, dried seaweed15g, ham10g, Chinese cabbage100g, dried tremella 50g, Tricholoma matsutake 50g, chicken soup1500ml and coriander. Sesame oil15g, scallion10g, monosodium glutamate 2g, cooking wine15g, pepper noodles 2g, starch 50g and vinegar 5g.

Making:

(1) Soak rabbit meat in water for 4 hours, remove blood foam and grassy smell, wash it, remove fascia, and chop it into mud with double knives.

(2) Put the rabbit paste into a porcelain basin, add cooking wine, egg white, refined salt, 5g sesame oil and starch, and stir evenly to make the rock filling.

(3) Mix the stuffing evenly, squeeze it into 3 cm balls, put it in a boiling water pot, blanch it, remove it, and let it cool.

(4) cut cucumber and ham into elephant eye slices; Chinese cabbage is limited to help, washed, cut into eye slices, scalded with boiling water, too cold; Picking, washing and slicing Betula platyphylla; Picking and washing coriander, cutting into sections; Soak the day lily with water, pick and wash, squeeze out the water, and cut into sections; Peel scallions and ginger, wash them and cut them into shreds; Picking, washing and slicing the tremella fuciformis.

(5) After the casserole is clean, add chicken soup, shredded onion and ginger, various ingredients, dried seaweed and tremella slices, then add cooking wine, refined salt and monosodium glutamate, after boiling, adjust the taste, add rabbit meatballs and pine mushroom slices, take out the main and auxiliary materials when cooked, and pack them in each small bowl.

(6) Remove the foam from the original soup in the casserole, add balsamic vinegar, pepper noodles and sesame oil to make a hot and sour mouth, put the parsley section on it, boil it, and pour it into each small bowl of rabbit balls.

characteristic

The soup is milky white, the balls are tender and waxy, and the taste is delicious.

Boiled rabbit leg

raw material

500g of rabbit hind legs, 50g of pine nuts, 50g of dried chili 1 piece, 50g of jujube, 25g of soy sauce, 50g of cooked soybean oil (40g in actual consumption), 25g of cooking wine, 0g of onion 1 0g, 5g of sesame oil15g, and sliced ginger/kloc-0.

manufacturing process

(1) Remove the bones from the hind legs of rabbits, cut them into long strips, wash them, mix them with soy sauce, and pickle them for 4 hours to make them tasty.

(2) Heat the wok, pour in cooked soybean oil, heat it to 30%, put the rabbit leg strips into the wok, fry them to golden brown, pour them into the colander, drain the oil, and pour out the remaining oil.

(3) Leave the remaining oil15g in the original wok, stir-fry the onion, ginger slices, garlic heads, dates, pine nuts and dried peppers to smell, pour chicken soup, add rabbit meat strips, spicy sauce, soy sauce, white sugar, refined salt, monosodium glutamate, cooking wine, cover, cook with low fire for one hour, and pick out the onion and ginger.

(4) When eating, each bowl is filled with rabbit meat, dates and pine nuts.

characteristic

The jujube juice is bright, the pine nuts are fragrant, and the rabbit meat is sweet and spicy.

Fried rabbit meat

raw material

300g of clean rabbit meat, 500g of cooked peanut oil (actual consumption is 75g), 75g of peanut kernel, 30g of starch, 50g of egg white, 3g of monosodium glutamate 1 g, 3g of refined salt, 0g of garlic slices 1 g, vinegar1g and sesame oil 10. manufacturing process

(1) Cut the rabbit meat into cubes 1 cm square, put it in a porcelain bowl, add egg white, salt, starch and 5g sesame oil, stir well and size.

(2) Soak peanuts in warm water, peel them off, put them in an oil pan, fry them to golden brown, take them out, put them in a bowl, sprinkle a little salt and mix well.

(3) Add refined salt, monosodium glutamate, balsamic vinegar, starch and 5g sesame oil into a small bowl, and blend into a seasoning sauce.

(4) Heat the wok, add the cooked peanut oil, and when the wok is heated to 30%, add the diced rabbit meat, spread it, slip it out, and drain the oil. Leave 50g of base oil in the original wok, add onion slices, garlic slices and Jiang Mo, stir-fry until fragrant, add diced rabbit meat and peanut kernels, cook the sauce mixed with seasoning powder, and stir-fry the roasted sesame noodles.

characteristic

Peanuts are crisp, rabbits are tender and soft, and easy to absorb.

Braised rabbit meat

raw material

500g of rabbit meat, 50g of canned bamboo shoots, 25g of pine mushrooms, 5g of starch, 50g of oil, 750ml of chicken soup, 2g of refined salt, 20g of soy sauce15g, 25g of balsamic vinegar, 0g of fresh ginger15g, 0.5g of Chili noodles and 0g of sugar/kloc-0.

manufacturing process

(1) Cut the rabbit meat into 4 cm square pieces, put it in a pot, soak it in clear water for half an hour, remove its fishy smell and red pulp, blanch it in boiling water, wash it, control the water to dry, put it in a bowl, add soy sauce, refined salt and cooking wine, mix well, and pickle it for taste.

(2) the canned bamboo shoots are cut into water chestnut blocks; Soak the pine mushrooms, wash the sediment, remove the pedicle and cut into pieces; Picking and washing rape, and cutting into elephant eye pieces; Peel ginger, slice and pat loose; Peel the onion, wash it and cut it into sections for later use.

(3) Heat the wok, add peanut oil, heat it to 40%, put the pickled rabbit meat into the oil pan for three times, fry it in red, take it out, and pour out the original oil.

(4) Leave a little base oil in the wok, stir-fry pepper, aniseed, onion and ginger slices, pour in the fried rabbit meat, add sauce, cooking wine, sugar, refined salt, soy sauce and balsamic vinegar, put chicken soup, boil, add monosodium glutamate, adjust the taste, add pine mushroom slices, bamboo shoots and oil.

characteristic

The color of the sauce is red, the taste is fragrant and the meat is rotten, salty, sweet and sour.

Grilled rabbit meat

raw material

300g of cooked rabbit meat, salt 1 g, 5g of pepper noodles, 5g of soy sauce, 5g of Chili sauce15g, minced ginger10g, sliced green onion10g, chicken soup150ml, and sliced garlic/kloc.

manufacturing process

(1) Cut the cooked rabbit meat into strips 6 cm long and 1.5 cm wide.

(2) Heat a wok, add cooked chicken oil, heat it to 60%, add onion slices and garlic slices, stir-fry for fragrance, add rabbit meat strips, Chili sauce, pepper noodles, soy sauce, refined salt and chicken soup, after boiling, skim off the floating foam, stir-fry with low fire until the rotten meat juice is almost thick, add monosodium glutamate and sesame oil, and thicken with wet starch.

characteristic

Salty and spicy, delicious and easy to digest.

thank you !