How to cook rabbit meat, how to cook rabbit meat

Ingredients: rabbit meat, green onion, ginger, garlic, salt, egg white, wet starch, green chili, monosodium glutamate, soy sauce, pepper water, sugar.

Method: 1. Wash the rabbit meat and cut it into small cubes, put it in a bowl, add salt, egg white, and wet starch and mix well and starch;

2. Remove the stems of the green pepper seeds, wash them and cut them into strips;

3. Add salt, soy sauce, monosodium glutamate, wet starch and pepper water to the bowl to make a sauce;

4. Heat the oil pot, add the diced rabbit meat, pour in the sauce, add the green onion, ginger and garlic and stir-fry for about five minutes;

5. Add refined salt, soy sauce, sugar, and pepper water and stir-fry until flavorful;

6. Add the green chili pepper and stir-fry for three minutes, add monosodium glutamate to taste, and then remove from the pot.

The best practices for rabbit meat are as follows:

Ingredients: rabbit meat, fork, cooking wine, light soy sauce, dark soy sauce, pepper and pure, pepper powder, sugar, Pixian bean paste, chili powder, chopped green onion and garlic, ginger slices, aluminum foil, honey, vegetable oil, etc.

1. Defrost the frozen rabbit meat at room temperature and soak it in water to remove the blood. Remove and drain, cut off the head, and divide the rabbit meat in half.

2. Use a fork to pierce some transparent holes in the meat, so that it is easier to absorb the flavor when marinating, and pour cooking wine, light soy sauce, dark soy sauce, pepper, pepper powder, sugar, Pixian bean paste, and chili powder into the rabbit meat.

3. After mixing well, add chopped green onion and garlic and ginger slices. After mixing the marinade, massage the rabbit meat so that the rabbit meat can better absorb the marinade, and turn it over in the same way. Place all marinades, broth and rabbit meat in a crisper bag and refrigerate to marinate.

4. Wrap the marinated rabbit meat in aluminum foil, put it in the middle layer of the preheated oven, and bake it at 180 degrees for about 30 minutes.

5. Open the tin foil, pour out the excess soup, mix the honey with a little chili powder and vegetable oil, brush it on the rabbit meat, and sprinkle cumin. Re-enter the oven, close to the upper layer of the heating tube, and bake at 180 degrees for another 10 minutes to color.

Excipients: appropriate amount of cooking oil, appropriate amount of salt, 3 chili peppers (red, small), 1 2 spoons of chicken essence, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, 10 Sichuan peppercorns.

Steps: 1. Cut the rabbit into cubes and cut the peppers into rings.

2. Pour oil into a hot pan and add Sichuan peppercorns.

3. Add diced rabbit and stir-fry until served.

4. Leave the bottom oil in the pan and stir-fry the chili pepper for 2 minutes.

5. Add the fried rabbit, add salt, dark soy sauce, light soy sauce and chicken essence and mix well.

6. Add all the seasonings and stir-fry.

7. Finished product drawing.

Rabbit meat can be made into stir-fried rabbit meat with green peppers, and the specific method is as follows:

Ingredients: 400 grams of rabbit meat, 300 grams of green pepper.

Excipients: 1 tablespoon soybean paste, 2 slices of ginger, 2 slices of garlic, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, 5 chili peppers, 1 tablespoon of soybean flour.

1. Prepare the ingredients.

2. Add bean celebration powder and cooking wine to the rabbit meat, mix well.

3. Heat the oil in the pan and stir-fry the ginger, garlic and chili peppers.

4. Add rabbit meat and stir-fry. Mu poor cultivation.

5. Add soybean paste, soy sauce, Xunwei and stir-fry until fragrant, add 1 tablespoon of water and boil to taste.

6. Add green peppers and stir-fry to taste.

7. Put it on a plate and bake, and the finished product is as follows.

I think the spicy rabbit is the best and can be made at home, and I do it.

Cut the rabbit meat into finger size and mix it with sugar, light soy sauce and spice powder for half an hour.

Heat the oil to eighty percent oil temperature, put the onion into the fried golden brown and remove it (the onion is mainly for flavoring), slide the rabbit into the pot and fry it until golden brown.

Put the dried chili pepper and Sichuan pepper into the pot and stir-fry together, bring out the spicy and numb flavor, add a little salt to taste, add a few drops of sesame oil to enhance the fragrance, and sprinkle sesame seeds.

A spicy and heavy spicy rabbit is out of the pot!

When cooking this dish, be sure to soak the chili pepper and Sichuan pepper in warm water for a few minutes and then drain the water for later use, so that the soaked chili pepper and Sichuan pepper should not be fried in high heat, which can better stimulate the numbness and spiciness.

Ingredients: 1 rabbit, 1500 grams, dried red dates, 60 grams, green onions, 60 grams, ginger, 12 grams, star anise, 1 grain, cloves, 2 grains, a little cinnamon, fresh quail eggs, 8 pieces, bay leaves, 1 piece, refined salt, 2 grams, cooking wine, 25 grams, monosodium glutamate, 2 grams, peanut oil, 35 grams, cooked lard, 6 grams.

Method:1Rabbits are slaughtered, skinned, gutted, chopped off heads and claws, washed with water and cut into one-inch cubes.

Wash the red dates, soak them in boiling water for 10 minutes, wash the green onion and ginger, cut the green onion into sections, slice the ginger, star anise, cloves, cinnamon, and bay leaves into a gauze bag. Quail eggs are cooked, shelled and set aside.

2.Add water to a pot, bring to a boil over the heat, and add the rabbit meat. Once boiling, remove the rabbit meat and wash off the blood foam.

Take another ceramic casserole, heat it on the fire, put in peanut oil, green onions, ginger, add seasonings, pour boiling water, then stew the rabbit meat over medium heat until it is five mature, and then put the red dates into the casserole, stew with the rabbit meat, simmer for about 40 minutes on low heat, and then mature.

3.When eating, take out the gauze bag, green onion and ginger pieces, and pour cooked lard on top.

"Slaughter the rabbit": first kill the rabbit to remove the fur and rabbit head, internal organs, cut in half and put it into the ** (if you feel troublesome, you can also hand it over to the stall owner to deal with). Soak rabbit meat":

Change the knife and chop it into suitable small pieces and put it into **, add enough water to soak it for 2 hours to soak in blood water, and boil a pot of hot water for later use (note, here you should first fully soak the rabbit meat with water). Soaking tree mushrooms": At the same time, take an appropriate amount of tea tree mushrooms in a bowl, soak them in 40 degrees warm water adjusted with an appropriate amount of hot water and water in advance, and soak them for later use.