First, braised rabbit meat
1, preparation materials, I put fresh bamboo shoots and mushrooms here. I suggest not to put fresh bamboo shoots, but mushrooms can be put.
2. Boil the rabbit meat in warm water until the water boils. Take the rabbit meat out and rinse it with cold water for later use.
3, the oil in the pot, the oil content of rabbit meat is not high, you can put more oil. Throw shallots and ginger pieces and saute.
4. Then pour the rabbit meat into the frying pan, and pour the butter to cook for a while.
5, pour cold water, the amount of water has just passed the rabbit meat, add thirteen spices, dried peppers, star anise, salt, soy sauce, soy sauce, and turn to a small fire after the fire is boiled.
6. When the juice remains 20%, stir-fry the green garlic for one minute. Turn off the fire, put the green garlic leaves into the heat with the residual temperature, and then get out of the pot and plate.
2. Stewed chicken and pork with rabbit meat
1, raw materials to be prepared: rabbit meat, chicken, pork ribs, onion, ginger, salt, oil, dried Chili, star anise, fennel, pepper, oyster sauce, five-spice powder, sugar, soy sauce and mushrooms.
2. Handling rabbit meat: Chop the rabbit meat into small pieces as small as possible, soak it in water for one hour, change the water every 20 minutes, or blanch it with boiling water. This is to remove impurities and grassy smell from the meat. This is very important.
3, handling chicken, pork: chicken whole chicken on the line, the same chop into small pieces; Pork is pork ribs, which are thin and fat, delicious and not greasy.
4. Then the two kinds of meat are boiled in water, boiled in cold water, boiled for a few minutes, skimmed off the floating foam, and finally fished out and rinsed with warm water for later use.
Third, stir-fry rabbit meat, chicken and ribs
1, put oil in a pan, add minced onion and ginger and dried chili until fragrant, pour in three kinds of meat, stir-fry over high fire, then add soy sauce, oyster sauce, salt (a little bit), star anise, fennel, pepper, sugar, mushrooms, etc., and pour in all the ingredients. Stir-fry until the meat turns golden brown and there is no water.
2 high-pressure stew: after stir-frying, pour it into the pressure cooker and press it for about half an hour with the pressure cooker until it is very soft and rotten. Juice collection: after the pressure cooker is taken out, continue to pour it into the pot. At this time, the meat is cooked, add some salt to adjust it, and when the juice is few, sprinkle chopped green onion and so on, and you can eat it out of the pot.
3. There are still some places to pay attention to. Rabbit meat is fine and has a heavy grassy smell. Generally, it can be removed by soaking in water or drowning. If it is soaked in water, it should be soaked for about an hour, and water can be changed several times in the middle. On the one hand, it can remove blood, on the other hand, it is to weed the smell.
Rabbit meat is tough, and it is not easy to stew in a pot. Therefore, after stir-frying, pour it directly into the pressure cooker and press it, which will not only have more flavor, but also make the meat very soft and rotten. After passing through the pressure cooker, the meat is basically very soft and rotten. In the juice-collecting stage, the juice should be collected quickly by fire, and the action should not be too big. Otherwise, the meat is too soft and rotten and crisp, and it will not be perfect either visually or when eaten.
Fourth, the rabbit stewed radish
Rabbit stewed radish is also very delicious, especially rabbits. Rabbits are the fattest in winter, and rabbits often come out for food. Many farmers set rabbits at home during the slack season, and more people buy rabbits in the market.
1, the specific method is actually very simple: after peeling the rabbit, remove the internal organs, chop the rabbit meat into small pieces, wash it, soak it in clear water for an hour or two, change the water several times in the middle, and try to soak the blood out of the rabbit meat.
2. Blanch the rabbit meat with boiling water, and rinse the blood foam on the rabbit meat with clear water after fishing out. Add oil from the pan, heat it, add pepper, aniseed, etc., stir-fry until fragrant, add rabbit meat, stir-fry until the water in the rabbit meat is dry, add soy sauce and cooking wine, stir-fry until the sauce is fragrant, add boiling water (the amount of water should be slightly over the rabbit meat), and stew.
3. When the rabbit meat is 78% ripe, add the green radish slices. The radish slices should be cut a little thicker, the thickness can be about 0.5- 1cm, and the size can divide the radish section into quarters, otherwise it will be boiled. Before the rotten radish is cooked, add some salt and collect the juice.
What needs special attention is: if you stew radish with rabbits. Before the rabbit meat is fried and stewed, it is necessary to clean the blood bubbles in the rabbit meat. First, reduce the fishy smell of the rabbit meat. The second is to prevent rabbits from being poisoned by drugs. Most of the rabbits in the market were obtained by wire sheathing or electric shock, and a few of them were killed by low-toxic pesticides. Soaking rabbits can remove pesticide residues as much as possible.
Five, scallion roast rabbit meat
Ingredients: rabbit meat1000g, shallot 200g, ginger10g, soy sauce 20g, salt10g, white sugar10g, cooking wine15g, vegetable oil 20g and monosodium glutamate 3g.
Practice:
1, Slaughter rabbits, eviscerate them, peel off their heads and feet, clean them and cut them into pieces, soak them in clear water for a period of time, remove blood, control dry water, put them in a basin, and pickle them with onion ginger juice, yellow wine, salt and saltwater 1 hour.
2, add water to the pot, put the rabbit meat into the water, boil and remove the blood foam, remove and wash.
3. Wash the wok and heat it, add a little oil, add shallots to the wok, stir-fry the fragrance, add ginger slices, yellow wine, soy sauce and sugar, add rabbit meat and a proper amount of water to heat it, boil it to remove floating foam, simmer it with medium and small fire, and cook it until the rabbit meat is cooked and tender, and the onion is fragrant, then add monosodium glutamate, collect the concentrated marinade, put it in a pan, and eat it after cooling.
Sixth, chili pepper Rabbit
Ingredients: 500g rabbit, green pepper100g, 30g dried pepper, pepper10g, fermented soya beans, cooking wine, ginger and garlic granules, soy sauce and monosodium glutamate.
Practice:
1, rabbits are washed and slaughtered into small pieces, flavored with salt and cooking wine, green peppers are obliquely cut into strips, and red peppers are cut into rolls.
2. Stir-fry the rabbit meat in a hot oil pan until there is no water. Add ginger and garlic granules, pepper, fermented soya beans, soy sauce and stir-fry together, then stir-fry the green and red peppers until cooked, and add chicken essence when taking out the pan.
Seven, spicy rabbit meat
Ingredients: rabbit meat, soy sauce, starch, red pepper, ginger, garlic, pepper oil, chicken essence.
Practice:
1, cut the rabbit meat into small pieces and add salt, soy sauce and starch.
2. Cut the red pepper into oblique circles and slice the ginger and garlic.
3. Cook the pepper oil in the pot, stir-fry the ginger and garlic slices, and then stir-fry the rabbit meat (the rabbit meat is tender, and starch is added, so don't worry about the meat getting old, it will be cooked easily).
4, don't explode, sprinkle red pepper rings and stir fry a few times, spray soy sauce and sprinkle chicken essence!
Rabbit meat can't be eaten with anything.
1, eggs: Although both rabbit meat and eggs are nutritious foods, rabbit meat can't be eaten with eggs, because both of them have some bioactive substances. If they are eaten together, it will easily irritate the stomach and lead to diarrhea and discomfort.
2, mustard: rabbit meat can not be eaten with mustard, because rabbit meat is sour and cold, mustard is warm, the nature of the two conflicts, not suitable for eating together.