What goes well with rabbit meat?

I think it would be perfect with chicken or pork!

Rabbit meat is also called gentleman meat. No matter it is paired with any other meat, the taste of other meats can always cover up the taste of rabbit meat. That is to say, if it is paired with pork, it will taste like pork; if it is paired with chicken, it will taste like chicken.

smell.

This is why everyone calls it gentleman's meat, because rabbit meat only has a grassy smell and is not as distinctive and stylish as other meats. It is equivalent to tasteless meat, so generally speaking, it is made with rabbit meat.

When making delicacies, it will taste better when paired with other meats.

Let me talk about how to pair it with chicken and pork. 1. Rabbit meat stewed with chicken and pork 1. Prepare raw materials: rabbit meat, chicken, pork ribs, onion, ginger, salt, oil, dried chili, star anise, fennel, pepper

, oyster sauce, five-spice powder, sugar, dark soy sauce, shiitake mushrooms 2. Process rabbit meat: Chop the rabbit meat into small pieces, as small as possible, soak in water for one hour, change the water every twenty minutes, or blanch it in boiling water

You can do it once, this is to remove impurities and grassy smell from the meat, which is very important.

3. Process chicken and pork: For chicken, whole chickens are enough, and chop them into small pieces in the same way; for pork, use pork ribs. The ribs can be either lean or fat, and are delicious and not greasy or greasy.

Then blanch the two types of meat in water, add cold water to the pot, boil the water for a few minutes, skim off the foam, and finally remove it and rinse it with warm water and set aside.

4. Stir-fry rabbit, chicken, and ribs: Heat oil in a pan, add scallions, ginger, and dried chili until fragrant. Pour in the three kinds of meat and stir-fry over high heat. Then add dark soy sauce, oyster sauce, salt (a little), star anise,

Pour in all the ingredients such as cumin, peppercorns, sugar, shiitake mushrooms, etc., stir-fry, and stir-fry the meat until the surface turns golden brown and there is no moisture.

5. Pressure stew: After stir-frying, pour it into the pressure cooker and press it for about half an hour until it is very soft.

6. Collect the juice: After the pressure cooker comes out of the pot, continue to pour it into the pot. At this time, the meat is cooked. Add some salt to adjust. When the juice is very small, sprinkle with chopped green onion, etc., and it is ready to be eaten.

2. Tips 1. Rabbit meat is relatively thin and has a strong grassy smell. It can usually be removed by soaking or blanching water. If soaked in water, it needs to be soaked for about an hour. The water can be changed several times in the middle. On the one hand, it can remove the blood.

, on the other hand, is to remove the grassy smell.

2. Rabbit meat is relatively chewy. If you stew it in a pot, it will not be easy to stew. Therefore, after stir-frying, pour it directly into the pressure cooker and press it. This will not only have more flavor, but also stew the meat until it is very soft.

3. After passing through the pressure cooker, the meat is basically very soft and rotten. During the juice collection stage, the juice should be collected quickly over high heat, and the movement should not be too big. Otherwise, the meat will be too soft and rotten and crispy, both visually and in taste.

It won't be too perfect.

Summary: The above is the combination of rabbit meat, chicken and pork. The delicacies produced in this way can not only make up for the shortcomings of rabbit meat (making the rabbit meat more fragrant and flavorful), but also make the chicken and pork taste more delicious, non-greasy and nutritious.

Rich, a perfect match because they complement each other.