Rabbit meat can't be handled like lamb, beef and pork, need to use spices and specialized cooking methods, otherwise the earthy flavor can't be suppressed, so how to stew rabbit meat to get rid of the earthy flavor? What are the methods? Especially the wild rabbit meat without bleeding. Here share three rabbit meat practices.
Wine-flavored braised rabbit meat. The unique nature of rabbit meat with heavy earthy flavor dictates that the cooking method is seldom with stewing, but most often with braising. Inside the braised meat there are sugar flavor, five flavors, ginger flavor and wine flavor and so on a variety of special flavor practices. Wine flavor practice is the most simple, thick rabbit meat aroma through the mellow fragrance of wine, is very appetizing for dinner. Practice order: rabbit chopped cold water into the pot, boiling fish out of the cool water rinse, so that it has the effect of regeneration, good meat to eat up tight; hot pot burst incense onion and ginger, under the rabbit stir-fried to with charred yellow, a tablespoon of high grain white wine along the side of the pot cooking in, stir-frying for a few times into the flavor of the wine and then dripping into a tablespoon of soy sauce, a little pouring some water is about to submerge the rabbit, has been on high heat to cover the lid and simmer for ten minutes, uncovered to collect juices, turn off the fire to the crushed black pepper! Plate.
Air-dried rabbit meat. Rabbit meat with salt, pepper and white wine marinated for two days hanging out to dry. Do before soaking soft, or brine or burn, are very good a dish, home practice are no longer need much seasoning, the general onion ginger wine can be.
Five spice rabbit stew. Today's rabbit meat are raised, meat is very tender, but also are killed out of blood, white through a little pink, unlike wild rabbit meat as red and black, how to soak up the blood is not clean. Still cool water in the pot, the water boiled up to rinse clean foam, change the water and then stew, give star anise cinnamon leaves and sweet wine and onions and ginger, stewing before turning off the fire to the salt seasoning, to the cilantro or green onion garnish pot.
Done hare meat have individual experience, rabbit meat in the blood can no longer be soaked, soak how many times will be red. There is a story here, said the rampant King Zhou of the Shang Dynasty is cynical and envious, tricked the wise Western Zhou vassal Ji Chang, to the imprisonment. In order to test his sincerity and obedience, he killed one of Ji Chang's sons, Bo Yi Kao, and made him into a meat cake, which he ate and asked if it was good. Ji Chang, who was later King Wen of Zhou, invented the I Ching while he was imprisoned by King Zhou, and naturally knew that the meat pie was made from his son's flesh. He replied that it was delicious, and was therefore released by King Zhou. On the way back, Ji Chang belly meat pie flopped, spat it out in a big mouth, and landed into a hare running into the grass. Became later about the two characteristics of the rabbit, one is named "rabbit", is to spit out the son, spit out the son; and then the rabbit meat is not meat, is a blood clot, and then how to wash are not constantly blood.