How to cook hare meat deliciously, how to fry hare meat

Braised hare is a home-cooked dish made with hares, ginger slices, and green onions as the main ingredients.

Crafting raw materials. Ingredients: half a hare Accessories: two carrots Seasoning: bay leaves, green onions, ginger slices, garlic, red pepper, star anise, cinnamon, Sichuan pepper, white wine, appropriate amount of hot pot base Production steps.

1.Put the rabbit meat in a pot under cold water, add an appropriate amount of ginger, green onion and cooking wine to remove blood foam and impurities;

2.Heat the pan, add an appropriate amount of lard, star anise, cinnamon, Sichuan pepper, dried chili, bay leaves, ginger slices and green onions and stir-fry together over low heat;

3.After stir-frying until fragrant, add an appropriate amount of hot pot base and stir-fry together;

4.Add the blanched rabbit meat and stir-fry;

5.Add an appropriate amount of liquor and soy sauce when stir-frying;

6.Add the boiling water that has not been covered with the ingredients, cover and cook for 25 minutes;

7.Peel off the lid and remove the impurities of the bulk material;

8.Add the prepared carrot cubes and garlic and cook for eight minutes;

9.Add an appropriate amount of salt and pepper to reduce the juice over high heat;

10.Load into plates.

Tips: 1.The smell of rabbit meat is strong, add ginger slices, green onions and cooking wine to blanch before making to remove the fishy;

2.First stir-fry the pepper, star anise and other large ingredients, and then add the hot pot base to stir-fry the fragrance, then put in the blanched rabbit meat and stir-fry, remember to add some high wine to remove the fishy when stir-frying, and then add an appropriate amount of boiling water to cook together for twenty-five minutes, so that the rabbit meat is cooked for seven or eight mature;

3.Remove the lid, remove the impurities (this is to make the dish look good), add the prepared carrot cubes and garlic and cook for seven or eight minutes until nine are ripe;

4.At this time, add salt and other seasonings, stir well, and reduce the juice over high heat.

Braised rabbit meat. 1. Wash the rabbit meat and soak it in blood water, chop it into 3 cm square pieces, put it in a pot of clean water and boil, pick it up, and rinse it again. Slice the green onion, pat the ginger loosely, and mince the green garlic.

2. Heat the pot over medium heat, heat the oil, fry the rabbit meat pieces to dry the water, put in Shao wine, soy sauce, refined salt, green onions, ginger, sugar, cinnamon, star anise and boiling water (soak flat meat pieces) to boil together, skim off the foam, cover the pot, and use low heat to burn until the rabbit meat is cooked, and then use the fire to cook the thick juice soup, pick off the green onion, ginger, star anise, cinnamon, etc., put in monosodium glutamate, green garlic, sprinkle with a little pepper to start the pot.

Put a little oil in the pot, put the washed rabbit meat into the pot and stir-fry over low heat, fry until the meat is slightly yellow, and then put in the seasoning, thirteen spices, green onions, ginger and garlic, cooking wine, a little dark soy sauce, a little soy sauce, a little light soy sauce, a little salt, add water and stew for 30 minutes before eating.

Hare meat is very delicious to make spicy flavor, in the process of making we add some bay leaves and kaempfera can also play a good role in removing the fish, the name of this dish is spicy hare, characterized by: fresh and fragrant, spicy and delicious. Next, I will share the practice with you

Name of the dish: Spicy hare

Ingredients:Hare meat.

Excipients:Green onion ginger, green pepper, star anise, Sichuan pepper, green and red pepper, angelica, kaempfera, bay leaves, chili king, soy sauce, salt, sugar, bean paste, oyster sauce, cooking wine, monosodium glutamate.

Steps:

1. We add the prepared rabbit meat to the water bubble to remove the blood water, and then take it out and put it into another basin with clean water to continue soaking.

2. Cut the green pepper into diamond-shaped slices, the red pepper into diamond-shaped slices, the green onions into horseshoe-shaped, the ginger into large slices, and the chili king cut them with a knife for later use.

3. Start to make on the heat, dry the soaked rabbit meat and set aside, heat the pan with cold oil, add vegetable oil to the pot, add bay leaves, angelica, kaemphata, then add star anise and pepper, then add the chili king, add green onions and ginger slices. Stir-fry on the heat until fragrant, then add an appropriate amount of bean paste to fry the red oil, a little bean paste can be, do not reveal the taste of the bean paste, after the bean paste is fried with red oil, add the rabbit meat and stir-fry.

4. Fry the rabbit meat dry with water on the surface, fry the meat tenderly, then add soy sauce and stir-fry evenly, adjust the color, add cooking wine and stir-fry evenly, add 2 spoons of water, add oyster sauce to taste, add a spoonful of sugar to enhance freshness, an appropriate amount of pepper to remove the peculiar smell, and add salt to taste.

5. After the water boils, add an appropriate amount of soy sauce to taste, after adjusting the taste, pour the rabbit meat into the pressure cooker, cover the lid, press on the heat, and start to calculate the time pressure for 2 minutes. When the time is up, turn off the heat, then pour the pressed rabbit meat into the pot to collect the juice, when the juice is sticky, add the green and red peppers, and then add a spoonful of monosodium glutamate to taste, the green pepper fragrance is diffused into the soup and then you can get out of the pot.

Tips for making it:

1. There is a seasoning trick when making spicy hare, that is, green peppercorns should not be fried, and they are directly added when stir-frying rabbit meat.

2. When using the pressure cooker, the time should be controlled, and the rabbit meat should not be pressed according to the increase and decrease time of the rabbit meat, and the taste will be greatly reduced.

1. Rabbit stew with monk fruit.

Ingredients: 1 monk fruit, 300 grams of rabbit meat, 100 grams of lettuce, 1 small piece of ginger, 1 green onion, 300 grams of fresh soup; 4 grams of salt, 3 grams of monosodium glutamate, 10 grams of cooking wine and 10 grams of soy sauce.

1.Peel the lettuce and cut into pieces of about 3 cm; Slice the ginger and cut the green onion into sections.

2.Wash and break the monk fruit; Wash the rabbit meat and cut it into 3 cm cubes.

3.Add oil to the wok, when it is 60% hot, add ginger and green onion and stir-fry until fragrant, add rabbit meat, monk fruit and lettuce and stir-fry.

4.Add the broth and all the seasonings and cook until the rabbit is cooked through.

2. Rabbit meat bitter gourd.

Ingredients: 150 grams of bitter gourd, 250 grams of rabbit meat, 50 grams of shallots, 50 grams of carrots, 1 bay leaf, dried chili peppers, tangerine peel (dried orange peel), peppercorns, refined salt, tomato paste, and flour.

1.After washing the rabbit meat, cut it into slices, wash the bitter gourd, remove the seeds, shreds, wash the carrots, cut them into star anise slices, peel the shallots, wash them, and shred them.

2.Mix the rabbit slices with salt and pepper, dip them in flour, put them into the oil pan and fry them until golden brown, remove and drain the oil.

3.Put the wok on the fire, put a little oil, after the oil is hot, put in the shredded shallots, carrot slices, bitter gourd shreds, dried chilies, bay leaves, peppercorns, and stir-fry until half-cooked, then put in the fried rabbit slices, add tomato sauce, and simmer.

3. Stewed rabbit meat with red dates.

Ingredients: 400 grams of fresh rabbit meat, 15 red dates, cooked lard, green onions, ginger slices, refined salt, and monosodium glutamate.

1.Wash the rabbit meat, chop it into pieces, blanch it in a pot of boiling water, and wash it with warm water after removing it; Wash the jujubes, preferably pitted.

2.Wash the pan, add a little cooked lard and cook over medium heat.

When it is hot in four or five minutes, fry the pot with green onions and ginger slices, then pour in the rabbit pieces and stir-fry for a while, add red dates, refined salt and an appropriate amount of water to boil, and pour the meat with soup into the steaming bowl.

3.Wash the pot, pour an appropriate amount of water, put the steaming bowl containing the meat, simmer it over low heat for about 1 hour, hold the rabbit meat and cook it, pick out the green onion segments, ginger slices, add monosodium glutamate to taste, and it is ready.

How to make rabbit meat delicious and not fishy.

Rabbit meat includes rabbit meat and rabbit meat, and rabbit meat is also known as vegetable rabbit meat. Rabbit meat is a high-protein, low-fat, low-cholesterol meat, rabbit meat content up to 70% protein, higher than the general meat, but the fat and cholesterol content is lower than all meat, so it has a "meat in the vegetarian" saying.

1. After the rabbit is cleaned up, cut the rabbit Jianqiao meat into pieces of appropriate size, soak it in water for 20 minutes, soak out the blood water in the meat, and remove it;

2. Boil a pot of boiling water and blanch the soaked rabbit meat to remove dirt and impurities; Drain after removal;

3. Cut the green onion and ginger into sections, and put the star anise and Sichuan pepper into the seasoning box;

Fourth, put the rabbit spike meat into the pressure cooker; Add green onion and ginger and seasoning box; Pour in a small half cup of liquor; Add 1 tablespoon of dark soy sauce and a little vinegar; Add a pinch of sugar to taste;

5. Simmer in the pressure cooker for about half an hour, turn off the heat and wait for the gas to finish, then open the pot, add an appropriate amount of salt and light soy sauce, sprinkle in the coriander and get out of the pot.

Precautions. Rabbit meat has a special fishy smell, put in white wine, add green onion ginger, star anise and Sichuan pepper can be effectively removed, add a little sugar to make rabbit meat taste more delicious.

Rabbit meat, fungus, codonopsis, yams, red dates, salt, monosodium glutamate.

After the rabbit meat is washed, it is put in boiling water and cut into small pieces.

After the fungus is soaked, cut it. Soak Codonopsis for 1 hour, and soak yam and red dates for 2-3 hours.

Put rabbit meat, red dates, codonopsis, and yam into a casserole, add water, boil over high heat, simmer for 1 hour, add salt and monosodium glutamate.

1.Rabbits are killed, skinned, gutted, washed, and cut into pieces;

2.Wash the yam, peel it, and cut it into hob pieces for later use;

3.Put rabbit meat pieces and yams in a casserole, add the appropriate amount of water, and place them on a hot fire to boil;

4.Skim off the foam and bring to a simmer;

5.Add green onions, ginger slices, refined salt, Shao wine, simmer until the meat soup is thick, add monosodium glutamate.

150 grams of rabbit meat, 18 grams of Codonopsis, lo grams of longan meat, 30 grams of Huai Yam, 15 grams of jujube.

1 Wash the rabbit meat and cut into cubes. Codonopsis, longan meat, Chinese yam, and jujube bubbles are washed.

2。Put all the ingredients in the pot together, add an appropriate amount of water, boil over a fire, simmer for 5-2 hours, add salt to taste, and take as much as you like.

Ingredients: Rabbit meat accessories: Chinese yam, wolfberry, longan seasoning: salt, chicken essence, cooking wine, ginger.

1. Wash the rabbit meat and cut it into pieces, slice the ginger, cut the yam into pieces, sit on the pot and pour in the water, put in the rabbit meat, ginger slices, longan, yam, add cooking wine and chicken essence to taste, and simmer for one hour;

2. Soak the wolfberries in warm water, after opening the lid, add the wolfberries and simmer for half an hour, turn off the heat and add salt to taste.

Ingredients: rabbit meat accessories: tender corn, ginger seasoning: salt, cooking wine, soup.

1. Wash the rabbit meat and cut it into inch pieces for later use. 2. Cut the tender corn into strips for later use. 3. Slice the ginger and set aside.

4. Put a dry pan on the fire, add the ribs and stir-fry until the oil is slightly out.

5. Cook in cooking wine and serve in soup and simmer over low heat for about 1 hour.

6. Add corn, add salt to taste, and continue to simmer until the rabbit meat is soft and rotten.

7. Thicken the soup over high heat.

Ingredients: 200 grams of carrots, 200 grams of fresh rabbit meat, 24 grams of Codonopsis, 2 red dates (pitted), appropriate amount of water.

Seasoning: Salt to taste.

1 Wash and cut the fresh rabbit meat into cubes; Peel the carrots, wash them and cut them into cubes; Codonopsis and red dates are washed.

2 Put all the ingredients into the pot, add an appropriate amount of water, boil over high heat, change to low heat for about 2 hours, add salt to taste.

Ingredients. Hare one.

Ginger to taste.

Garlic cloves: 20 cloves.

Sichuan pepper 15 grams.

20 grams of dried chili peppers.

Lard to taste.

White sesame seeds to taste.

Salad oil to taste.

Cooking wine to taste.

Sugar: Appropriate amount.

Refined salt: Appropriate amount.

Watercress to taste.

Steps: Slaughter the hare and chop it into pieces for later use.

Add the chopped hare to the dried chilies. Sliced peppercorn ginger.

Heat the salad oil and add the hare and peppercorns. Chili pepper. Stir-fry the ginger slices.

Fry the hare for about five minutes. Add an appropriate amount of refined salt. Douban. Lard. Stir-fry the cooking wine for another three minutes. Press in a pressure cooker for five minutes. Simmer for five minutes. Do not use high-pressure felling during the simmering process.

Pour the hare into the pan from the pressure cooker, add the garlic cloves, and cook for two minutes, add MSG and remove from the pan.

Then sprinkle with sesame seeds.

Boil the garlic clove of the hare and pat it with a knife without breaking it.

Cooking hare with pepper is to remove the earthy smell and enhance the taste. Lard has a good deodorizing effect.