Ingredients: rabbit meat1000g.
Accessories: 5g of green garlic,
Seasoning: 20g of green onion, 5g of ginger 1 5g, 5g of white sugar, 0g of yellow rice wine 1 0g, cinnamon 1 g, pepper 1 g, star anise1g, monosodium glutamate1g, peanut oil/g.
1. Wash rabbit meat, soak it in blood, chop it into 3 cm square pieces, put it in a clear water pot, boil it, pick it up, and rinse it again 1 time; Cut the onion into pieces, pat the ginger loosely, and cut the green garlic into powder.
2. Heat the pot with medium fire, add oil, stir-fry the rabbit meat pieces to dry water, add Shaoxing wine, soy sauce, refined salt, onion, ginger, sugar, cinnamon, star anise and boiling water (soaked meat pieces), skim the floating foam, cover the pot, switch to low fire until the rabbit meat is cooked and rotten, then use high fire to make a thick soup, and remove the onion, ginger, star anise and star anise.
Stewed rabbit meat
Ingredients: rabbit meat1000g.
Seasoning: soy sauce100g, scallion 50g, ginger 30g, garlic (white skin) 50g, star anise10g, vegetable oil 40g, sweet noodle sauce 50g and cooking wine 25g.
Practice of stewing rabbit meat:
1. Wash the rabbit meat, cut it into 4 cm square pieces, and blanch it with boiling water for later use.
2. Add oil to the pot, stir-fry the pot with star anise, add onion, ginger and garlic cloves, sauce below, stir-fry the noodle sauce, cook the cooking wine, add soy sauce, put the rabbit meat in the pot, add soup and boil it with high fire, change it to low fire and serve.
Rabbit hot pot:
Ingredients: rabbit meat 600g, squid (fresh) 200g, chicken wings100g, lettuce 200g, mushrooms (fresh mushrooms)100g and spinach100g.
Seasoning: scallion 30g, salt10g, ginger juice 25g, cooking wine 20g, lard (refined)100g, Chili powder 30g, pepper 6g, garlic (white skin) 20g, monosodium glutamate10g, and shallot 30g.
Practice of rabbit hot pot:
1. Wash fresh rabbit meat and fresh squid respectively and cut into thin slices;
2. Wash the chicken wings and chop them into long segments;
3. Cut the green bamboo shoots (lettuce) into long strips;
4. Wash fresh mushrooms and spinach separately;
5. Put the above materials into plates respectively;
6. Put the pepper into a hot oil pan and fry the pepper oil for later use;
7. Chop garlic and chives;
8. Mix dried red pepper noodles, fresh pepper oil, garlic, salt, monosodium glutamate and shallot powder into a flavored juice, and each person has a dish for dipping;
9. Add broth to the hot pot, add all the seasonings to boil, skim off the floating foam, place the prepared raw materials and saucers around the table, and eat them with the hot sauce.
Spicy rabbit meat
Ingredients: 800 grams of rabbit meat, 500 grams of winter bamboo shoots, 500 grams of tofu (North) and 500 grams of spinach.
Seasoning: pepper 1 0g, cooking wine 1 0g, chili powder 25g, aged vinegar 25g, soy sauce 50g, scallion15g, ginger15g, monosodium glutamate1g, and pepper/kloc-.
The practice of spicy rabbit meat:
1. Fresh rabbit meat is boned and sliced into thin slices;
2. Cut the tofu into pieces;
3. Wash spinach selectively;
4. Wash the winter bamboo shoots and cut them into pieces;
5. All the above ingredients are put into a dish and placed around the hot pot;
6. Put the wok on fire, add lard and heat it to 60%, stir-fry the Chili powder and pepper granules until they turn yellow, pour the sauce and stir-fry until fragrant, add clear water and bring to a boil, add bamboo shoots, cooking wine, aged vinegar, soy sauce, chopped green onion, Jiang Mo and salt, pour into the lit hot pot, bring to a boil, sprinkle with pepper and monosodium glutamate, and rinse the rabbit slices for eating;
7. When eating, pour the rabbit meat slices into the hot pot bit by bit, spread them with chopsticks and eat them as soon as they are cooked;
8. Spinach and tofu are also eaten.
Hot and sour rabbit meat
Ingredients: 400g of rabbit meat.
Accessories: radish100g, coriander10g, egg 75g,
Seasoning: green onion10g, pepper 5g, vinegar15g, linseed oil10g, salt 5g, soy sauce 20g, monosodium glutamate 3g, starch (pea) 20g, lard (refined) 60g, cooking wine10g.
Characteristics of hot and sour rabbit meat;
The soup is clear and rotten, sour and salty.
The method of hot and sour rabbit meat:
1. Remove the bones from the rabbit meat, cut it into long squares 4.5 cm long and 1.5 cm wide, wash it, and grab it evenly with starch, soy sauce10g and egg liquid. Peel the radish and cut it into strips 3.6 cm long and 1 cm wide. Wash coriander and cut into sections.
2. Heat the oil in the spoon to 70% heat, and fry the rabbit meat piece by piece until it is golden yellow.
3. Put chicken soup1000g into the clean spoon, put the rabbit meat into the spoon, cover it and simmer for one hour, add radish strips, refined salt, monosodium glutamate, pepper, pepper oil, soy sauce, vinegar and cooking wine, stew for another ten minutes, pour into the soup bowl and sprinkle with coriander and shredded onion.
Tips for making hot and sour rabbit meat;
Because of the frying process, it is necessary to prepare 800 grams of lard.