Practice: 1. Cut the rabbit meat into a small piece with a thickness of 4 cm, blanch it in a boiling water pot, wash it with cold water, then put it in a wok, add cold water to skim off the white foam, and add wine to stew it until the rabbit meat is cooked.
2. Cut the Chinese cabbage into 5 cm long strips, cook them in a boiling water pot and take them off. Wash the wet fans.
3. First put Chinese cabbage and vermicelli in the hot pot restaurant, then add the cooked rabbit meat pieces and pour the rabbit meat soup. Prepare small fresh meat soup1000g, and take it after boiling. Attached are small bowls of cooked soy sauce and spicy soy sauce 1 for dipping.
2. Raw materials of sweet-scented osmanthus rabbit meat: 500g of a whole rabbit, 50g of bouquet pepper100g, 50g of Pixian bean paste, 0/00g of ginger slices, garlic cloves100g, a small amount of star anise and other seasonings, salt, chicken essence, edible oil, spicy oil, rice wine, etc.
Practice: wash the rabbit and cut it into small pieces, and taste it with rice wine and a small amount of salt. Add oil to the pot and cook until it is 90% perfect. Add the rabbit pieces to fry until half cooked. Add pepper, seasoning, Pixian bean paste, ginger slices, garlic cloves and spicy oil, stir-fry and add chicken essence. Characteristics: tender, spicy and delicious.
3. Raw materials for rabbit meat soup: 500g of rabbit meat, sliced cucumber15g, dried shrimp skin15g, sausage10g, Chinese cabbage100g, dried white fungus 50g, pine mushrooms 50g and old hen soup/kloc. Ginger slices10g, sesame oil15g, shallots10g, chicken essence 2g, rice wine15g, pepper noodles 2g, cassava starch 50g and vinegar 5g.
Practice: 1. Soak rabbit meat in water for 4 hours, remove blood foam and grassy smell, wash, remove muscle fascia, and chop minced mud with double knives.
2. Put the mashed rabbit into the basin, add rice wine, egg white, salt, 5g sesame oil and cassava starch, and stir well to fill the rock layer.
3. Mix the stuffing evenly, knead it into 3 cm meatballs, put it in a boiling water pot, simmer it, and scoop it up. It's too cold.
4. Cut the cucumber and sausage into elephant eye pieces; 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 Xianglai, cutting into strips; Soak the running water of day lily thoroughly, pick and wash, squeeze out the water and cut into strips; Peel shallots and ginger slices, wash them and cut them into shreds; Picking and washing white fungus with water hair, and cutting into pieces for later use.
5. After the stone pot is cleaned, add the old hen soup, shredded ginger and onion, various seasonings, water-soaked shrimp skin and white fungus slices, add rice wine, salt and chicken essence, boil, adjust the taste, add rabbit meatballs and pine mushroom slices, pick up the main and auxiliary materials after cooking, and put them in each small plate in bulk.
6. Remove the white foam from the original soup in the stone pot, add rice vinegar, pepper noodles and sesame oil to make a spicy mouth, put the fragrant lai section, boil it, and pour it into the rabbit circle of each small plate.
4. Raw materials for cooking rabbit legs: 300g of clean rabbit meat, 500g of cooked edible oil (actual consumption is 75g), 75g of peanuts, 30g of cassava starch, 50g of egg white, 3g of chicken essence 1 g, 3g of salt, 3g of garlic 1 g, vinegar1g and sesame oil/g.
Practice: 1. Cut the rabbit meat into cubes with a thickness of 1 cm, put it in a tea bowl, add egg white, salt, cassava starch and 5g sesame oil, stir well and desize.
2. Soak peanuts in warm water, peel them, put them in a pot, fry them orange, fish them up, put them in a bowl, sprinkle a little salt and stir them.
3. Put salt, chicken essence, rice vinegar, tapioca starch and 5g of sesame oil into a small plate, and mix into seasoning sauce.
4. Boil the wok, add the cooked cooking oil, and when it is 30% hot, put the money into the diced rabbit, spread it, slip it, fish it up and drain the oil. Leave 50g of base oil in the original wok, add onion slices, garlic and ginger foam to stir-fry until fragrant, add diced rabbit meat and peanuts, cook in the sauce mixed with seasoning, and stir-fry the baked white sesame noodles.