Rabbit hotpot
Ingredients: 750g 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 1 platters of cooked soy sauce and spicy soy sauce for dipping.
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, monosodium glutamate/kloc.
(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 the fried sliced rabbit meat, cook it with the blended sauce, stir-fry, pour vinegar along the side of the wok, stir-fry, and sprinkle the remaining sesame oil.