When it comes to "rabbit meat", I believe most people are familiar with it, especially in rural areas. It used to be very popular to catch rabbits for roasting. I heard that the taste is particularly delicious. It is no wonder that even if rabbits are in rugged mountains, everyone is so willing to catch them. Although rabbit meat is delicious, it is really very particular about cooking methods. If the first step is wrong, it will be a waste of ingredients.

When many people cook rabbit meat, the first thing they think of is to blanch it first. The reason is very simple. Because rabbit meat has a bad smell, they have to blanch it to remove it. Is this really the case? The answer is no, although it is said that rabbit meat does have a bad smell, it can't be completely removed by blanching, and it is foolish to blanch it just to get rid of the bad smell, because blanching will not only cook the rabbit meat first, but also cause the rabbit meat fried later to get old, and it will also lose some nutrients.

so how can we remove the smell of rabbit meat perfectly without blanching? In fact, the method is very simple, so I don't have to say much. Here, our great official will teach you the correct cooking method of frying rabbit meat: frying rabbit meat all the time? No wonder the rabbit meat is getting old. Remember these two points, the rabbit meat is tender and tasty!

the correct way to stir-fry rabbit meat-characteristics: fragrant, tender and delicious, delicious, simple and easy to cook.

Ingredients: half a fresh rabbit meat

Ingredients: 8 green peppers, 3 garlic sprouts and 1 ginger

Seasoning: soy sauce, warm water, flour, thirteen spices, salt, cooking oil and chicken essence

-Start cooking-

Step 1: Wash the rabbit meat and change it.

Step 2 "Start frying": Heat the pan, add a proper amount of cooking oil, add the sliced ginger and garlic at 5% of the oil temperature, stir-fry quickly to get the fragrance, and then add the washed rabbit meat and stir-fry for 1 minute until it is even.

Step 3 "Seasoning and Freshening": Stir-fry the rabbit meat until it turns white and discolored, add 1 teaspoon of light soy sauce and stir-fry to freshen it up, add a little salt to flavor the rabbit meat first, stir-fry it well and then add the chopped green pepper and stir-fry it quickly.

the fourth step "add water for stewing": after stir-frying, add a little water to thicken (not more than one third), add thirteen spices to enhance the fragrance, close the lid and stew for 1 minutes. (The firewood is too smoky to shoot clearly, so I'm sorry)

Step 5, "Seasoning and frying": stew until the soup is less, then add a proper amount of salt for secondary seasoning, then add the chopped garlic and stir-fry until the garlic is broken (firewood takes about 6 seconds), and then take it out of the pot and put it on the plate.

production picture: such a soft and delicious fried rabbit meat is ready. Does it look appetizing?