How do you cook rabbits? How many dishes can a rabbit make?

Hello dear, very high bridge knowledge of your problem. Rabbits can be made into stewed sail rabbits, roasted rabbits, steamed rabbits, etc. In addition, they can also be used to make soups, salads, or as fillings for foods such as dumplings.

There is a way in Chongqing to "burn rabbit heads" and drool when I think about it, hehe.

Rabbits, hares, stews, and red rao are all good.

<> "Rabbit practices are easy to miss cultivation.

Step 1: First of all, draw the rabbit's return to the basic shape.

Step 3、Let's start painting the rabbit with beautiful colors。

Step 5、Rabbit stick figure tutorial is drawn。

What do you do with your good friend rabbit, the rabbit is only roasted and delicious, and the rabbit can also be stewed and eaten, all of which are better meat quality and more tender.

For an authentic Sichuan person, there are hundreds of ways to eat rabbits, but my favorite way to eat is this dish of fresh pepper rabbit, which is simple and homely. The aroma of fresh chili pepper and ginger goes well with rice.

Roast rabbit meat.

Prepare the following ingredients: 1 rabbit meat, 1 teaspoon salt, 1 head of garlic, 1 pinch of Sichuan pepper, 1 tablespoon light soy sauce, a little dark soy sauce, 1 teaspoon of pepper, 1 chili powder, an appropriate amount of bay leaves, an appropriate amount of salt and pepper.

The specific method is as follows: after the rabbit meat is cleaned, add salt, light soy sauce, dark soy sauce, pepper, chili pepper, pepper, garlic, bay leaves, pepper and salt to marinate for one night, and pick out the pepper the next day (afraid of bitter taste, maybe it will be more fragrant if you don't pick it out), roll the edge with tin foil, put the rabbit meat in, pour a few spoons of water, so as not to bake paste, 180 degrees, up and down the fire to bake for an hour and a half!

Dry pot rabbit meat. Prepare the ingredients as follows: 1000 grams of rabbit meat, half an onion, 3 persimmon peppers, 1 teaspoon of salt, appropriate amount of green onion, ginger and garlic, 1 grasp of Sichuan pepper, 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce, a little water starch, 1 teaspoon of pepper, 1 tablespoon of sugar, 1 tablespoon of tempeh paste, appropriate amount of coriander.

The specific method is as follows: cut the rabbit meat into small pieces, add salt, cooking wine, pepper, water starch and mix well, put it in the refrigerator and marinate for half an hour, wash and slice the onion after removing the skin, wash and cut small pieces after the green pepper goes to the stem and remove the seeds, put water in the pot, put the onion and green pepper after the water boils, take it out after a while, cool the water, put the marinated rabbit meat into the boiling water, boil the water for half a minute after boiling, remove the wash and drain the water, heat the wok, pour in the oil, pour in the rabbit meat after the oil is hot and fry until the rabbit meat is medium-cooked, and leave the bottom oil in the wok. Put in the peppercorns, take out the peppercorns after the peppercorns are burnt, add the green onions, ginger, garlic, and tempeh hot sauce and stir-fry, then pour in the meat pieces and stir-fry, add cooking wine, light soy sauce, sugar, continue to stir-fry, add a little water to cover the pot and simmer to taste, pour in onions, green peppers and stir-fry together, and finally put in the coriander stalks to get out of the pot!

Braised rabbit meat. Prepare the ingredients as follows: half a rabbit meat, 5 shiitake mushrooms, half an onion, a little winter bamboo shoots, 3 grams of salt, 5 rock sugars, 3 pieces of ginger, 1 star anise, 6 dried chilies, 5 grams of light soy sauce, 10 grams of dark soy sauce, 2 shallots, 1 green garlic, 1 tablespoon of thirteen spices, half a cup of rice wine, and an appropriate amount of vegetable oil.

The specific method is as follows: boil the rabbit meat pieces under warm water until the water boils, put the rabbit meat out and rinse it with cold water for later use, and put oil in the pot, the oil content of the rabbit meat is not high, you can put a little more oil. Throw the chives and ginger pieces down and stir-fry until fragrant, then pour the rabbit meat into the stir-fry until fragrant, pour in the butter and cook for a while, pour in cold water, the amount of water is just over the rabbit meat pieces, put in the thirteen spices, dried chili, star anise, salt, light soy sauce, dark soy sauce, turn to low heat after boiling over high heat, burn until the juice is left in 20%, put in the green garlic and stir-fry for one minute.

Remove the heat, put the green garlic leaves into the heat and heat them to remove from the pot and serve on the plate!