How do you make the crystal pork skin and trotters and rabbit meat of Crystal Rabbit Meat ? The m

500g of rabbit meat with auxiliary oil.

Salt to taste, green onions.

Ginger to taste, star anise.

Soy sauce in moderation, sugar in moderation.

Appropriate steps. 1. Stir-fry evenly.

Cut the rabbit meat into 4 cm cubes, remove and drain.

9.Leave the bottom oil in the pan and sauté the chives, ginger and star anise.

10.Wash the rabbit meat.

12.Add salt and drain the broth. Add soy sauce, sugar and an appropriate amount of water.

Bring to a boil on high heat and simmer for 40 minutes, soaking in bloody water.

4.Prepare green onions, ginger and star anise. Blanch the rabbit meat and drain the water.

6.Add soy sauce and cooking wine and marinate for 10 minutes.

7.Fill the pan with oil, cook until 5 hot, and add the marinated rabbit meat.

8.Fried red.

Answer: 1 bag of tamales powder (only half a bag), 500 grams of rabbit meat, a little Pixian bean paste, a few drops of oil, 1 spoon of sake lees juice, peppercorn noodles, cooking wine, a little light soy sauce, chicken essence, sesame oil, garlic juice (2 garlic solitary garlic), 2 coriander.

Method 1: Wash the rabbit meat and cut it into large granules, add cooking wine, half a bag of steamed pork powder, a little Pixian bean paste, Sichuan pepper noodles, oil consumption, sake lees juice, a little light soy sauce, chicken essence, sesame oil, and garlic juice to mix evenly. Rabbit meat and flour must be kept moist and steamed to have a taste, if it is too dry, it will not taste good when steamed.

Search it: The step chart of the preparation of the little rabbit crystal dumplings, how to make them delicious.

Material: Powder.

200 g potato starch.

100g salt 5g

300g of boiling water

10 g of lard, half a carrot.

250g of pork

Soy sauce, oyster sauce, cornstarch.

A little, to personal taste.

Preparation of bunny crystal dumplings.

Prepare the above ingredients and mix the minced meat.

Flour, potato starch, salt together with boiling water stirring, boiling water to pour slowly, mix well, add lard and knead until smooth dough, cover with a fresh-keeping bag and stand for 10 minutes.

Knead the dough until it is cut into strips.

The towel is oiled on the back of the knife and directly patted the skin, the first time the skin is patted, it is not very good, and it is pressed directly with the back of the knife!

The wrapped dumplings are pinched into pointed heads.

Lay flat on the table and cut a knife.

Two diced carrots for the eyes.

After the water boils, put it in the pot and steam for 10 minutes to get out of the pot.

First drain the six hind legs of the rabbit (bought in the supermarket) and then add pepper (half a tael) with salt (two tablespoons), wipe the surface of the rabbit meat, and then put it in the container and press it with a heavy object, take it out two days later and then smear it with some salt and peppercorns, and then press the weight, turn it over after two days, and then take it out after two days (a total of six days before and after). Hang the rope in the shade for six days.

Edible processing] put the rabbit meat into boiling water and blanch, take it out and wash it, put it in the pot and put the water again, add cooking wine (rice wine), fennel (big material), bay leaves, cinnamon, cook over high heat (about 45 minutes) with chopsticks can poke into the rabbit meat, and then turn off the fire, let it cool naturally, and cut it into pieces and put it in a pot after taking it out.

Steps that can be taken.

1.Wash the rabbit meat.

2.Cut the rabbit meat into 4 cm cubes.

3.Add water and soak for half an hour to soak in bloody water.

4.Prepare green onions, ginger and star anise.

5.Blanch the rabbit meat and drain the water.

6.Add soy sauce and cooking wine and marinate for 10 minutes.

7.Fill the pan with oil, cook until 5 hot, and add the marinated rabbit meat.

8.Fry red, remove and drain.

9.Leave the bottom oil in the pan and sauté the chives, ginger and star anise.

10.Add the fried rabbit meat and stir-fry evenly.

11.Add soy sauce, sugar and an appropriate amount of water, bring to a boil over high heat, turn to low heat and simmer for 40 minutes.

12.Add salt and drain the broth.

Why not do it separately, I personally prefer to eat rabbit meat 、、、

Make it with me, "Diving Rabbit Meat", the taste is great!

How to make braised rabbit meat:

1. Prepare the materials, I put fresh bamboo shoots and shiitake mushrooms here, it is recommended not to put fresh bamboo shoots, shiitake mushrooms can be placed.

2. Boil the rabbit meat pieces under warm water until the water boils, take out the rabbit meat and rinse it with cold water for later use.

3. Put oil in the pot, the oil content of rabbit meat is not high, you can put a little more oil. Throw in the chives and ginger and stir-fry until fragrant.

4. Pour in the rabbit meat and stir-fry until fragrant, pour in the butter and cook for a while.

5. Pour in cold water, the amount of water is just over the rabbit meat, add thirteen spices, dried chilies, star anise, salt, light soy sauce, dark soy sauce, turn to low heat after boiling.

6. When the juice is left, add the green garlic and stir-fry for one minute. Remove from heat, heat the green garlic leaves and serve on a plate.

Rabbit meat contains a variety of vitamins and amino acids, containing more lysine and tryptophan that are most likely to be lacking in the human body, which has the effect of strengthening the brain and invigorating the mind, and has the effects of tonifying and benefiting qi, cooling blood and detoxifying, clearing heat and quenching thirst. Rabbit meat is not only delicious in texture and taste, it is also prepared in many ways.

Rabbit meat is cool and sweet, and enjoys a good reputation in the international market, and is called "health meat", "meat in meat", "beauty meat", "Baiwei meat" and so on.

Rabbit meat is delicate, delicious, nutritious, and has a high digestibility (up to 85%) compared with other meats, and is easily digested and absorbed after eating, which is not found in other meats. Therefore, rabbit meat is extremely popular with consumers.

The protein content in rabbit meat accounts for about 70% in terms of dry matter, which is higher than that of pork, beef and chicken.

Ingredients: half a rabbit, two green peppers, two red peppers.

Excipients: five grams of bean paste, more green onions, ginger and garlic, three grams of dried peppercorns, an appropriate amount of dried chili peppers, two star anise, three grams of cinnamon, four bay leaves, three grams of pepper, three or two drops of soy sauce, five grams of oyster sauce, one gram of sugar, two grams of monosodium glutamate, and two grams of chicken essence.

Steps. First, first prepare the rabbit meat to be cleaned and chopped into small pieces (smaller ones are the best, so that it is easier to cook and taste), put it in clean water to catch the blood water (or soak it for two hours).

Steps. 2. Prepare a part of the green onion, ginger and garlic and cut it into large slices, and then cut the remaining green onions, ginger and garlic of the ginger into diamond-shaped slices (cutting into diamond-shaped slices is not only easy to fry the taste, but also more visible when out of the pot), and cut the green and red peppers into strips (the focus should be full, so the green and red peppers should be cut better).

Steps. 3. Add water to the pot, put in rabbit meat and large slices of green onions and ginger, and then add some high liquor (liquor has a good fishy effect), boil over high heat to skim off the foam, and then continue to cook for two minutes and then remove (blanching time must be long, so as to better remove the fishy smell).

Steps. Fourth, heat the oil, the oil temperature is 60% hot, put the rabbit meat into the stir-fry, fry the water of the rabbit meat to dry and fry the fragrance (at this time, the rabbit meat will crackle in the pot), put in the green onion, ginger, garlic, and then add a spoonful of bean paste, and continue to stir-fry until the bean paste comes out of the red oil (this step must be fried red oil, which is a very key seasoning for the whole dish).

Steps. 5. Then add dried peppercorns, dried chili peppers, star anise, cinnamon, bay leaves, stir-fry to bring out the fragrance, add a can of beer, then add an appropriate amount of water, add soy sauce, sugar, monosodium glutamate, pepper to taste after boiling (this dish does not need to put salt, because each seasoning contains salt, enough seasoning to absorb), cover the lid and adjust to medium-low heat and cook for half an hour (rabbit meat is not easy to rot).

Steps. 6. Half an hour later (at this time the rabbit meat is all cooked), then turn it to high heat, add the green and red pepper sections, stir-fry and cook evenly for two minutes (this step is to cook the green and red peppers), and the soup can be thickened and put on the plate.

Rabbit meat is a high-protein and low-fat food type, and it is also a meat that is easy to digest and absorb, its cholesterol is relatively low, and the protein is relatively high. Rabbit meat, also known as beauty meat, can be eaten as much as possible. So how to eat the healthiest rabbit meat, let's take a look at the introduction of these recipes.

Rabbit stew with red dates and Huaishan

Ingredients:

10 red dates, 30 grams of Huaishan, 400 grams of rabbit meat, 3 slices of ginger.

Directions:

1.Remove the core of the red dates, soak them slightly with Huaishan, and wash them;

2.Wash the rabbit meat, cut it into cubes, boil it in boiling water with ginger slices, and wash it again (i.e. "boiling water").

3.Then put it in a stew pot with ginger, add 1250ml of cold boiled water (about 5 bowls), cover and simmer for about two and a half hours, and add salt when drinking, this amount can be used by 3-4 people.

Efficacy:

Rabbit meat is rich in protein, vitamins and lecithin, which is beneficial to the health and metabolism of the human body's ** mucous membrane, and has the effect of tonifying and benefiting qi, so it is known as "beauty meat". This recipe can have the effect of nourishing qi and blood, which is good for relieving gastrointestinal discomfort, because yam can improve physical fitness and strengthen the spleen and stomach.

Walnut and red date rabbit broth

Soup ingredients: rabbit meat, walnuts, red dates.

Seasoning: salt, ginger.

Preparation of walnut and red date rabbit broth:

1) Remove the core of the jujubes, rinse with water and set aside. Shave the rabbit meat off the fine hairs, wash it with water and cut it into small pieces.

2: Wash the clay pot, add an appropriate amount of water, put it on the fire and boil, put walnuts, red dates, and rabbit meat into the pot, simmer for two hours, add refined salt to taste, and then serve.

Walnut and red date rabbit broth, strengthen the spleen and stomach, nourish the liver and kidneys, and intellectualize. Jujube in the soup contains vitamins (A, C), sugar, niacin, carotene, calcium, iron, etc., rabbit meat is high in protein, low in fat, contains a variety of vitamins, easy to digest and absorb, walnut kernel is a well-known brain food, with high nutritional value and nootropic effect. This soup is especially suitable for pregnant women.

Walnuts and jujube rabbit meat eaten together, can have the effect of promoting metabolism, but also can strengthen the brain, this recipe is suitable for pregnant mothers to eat, can promote fetal brain development.

How to eat rabbit meat, the above two healthy recipes are a good choice, can promote appetite, but also promote the development of the brain, it is good for replenishing weakness and strengthening the body, it can also be digested and absorbed, and at the same time, it can also strengthen the spleen and stomach, such a dietary therapy method can not be missed.

It can be paired with fresh peppers to make braised rabbit more delicious.

Fresh pepper rabbit is one of the typical dishes. Small and tender rabbit meat, tender and plump; The combination of green rattan pepper flavor and green pepper flavor is a moderate fresh and spicy taste. To clean the rabbit meat first, and then slowly chop the rabbit meat into tiny rabbit dices, soak them in clean water, and soak the blood in the rabbit meat.

Wash all kinds of ingredients such as ginger and several chili peppers. Ginger cut into shreds. Cut the green pepper and small red pepper into long sections. Pour out the rabbit blood water and put it in a basin, add 1 egg white, a little starch, a spoonful of salt, and a little soy sauce and mix well.

Get out of the pot, preheat the pot sufficiently, add an appropriate amount of vegetable oil and fry it until it smokes, put the rattan pepper into the pot and fry it first, put in the rabbit meat and fry it, and then use a colander to take out the rabbit meat and drain the oil. Stir up the pot again, add an appropriate amount of vegetable oil to fry the green smoke, turn to low heat and add a spoonful of bean paste, garlic cloves, and ginger shreds and slowly stir-fry the red oil.

Put an appropriate amount of hot water to boil, then put the diced rabbit meat into the pot and stir-fry evenly, put the green pepper segments, small red pepper segments, and shredded ginger into the pot and fry evenly. After the peppers in the pot are broken, add some pepper oil, add a small spoon of edible salt, a spoonful of monosodium glutamate, and a spoonful of chicken essence and stir-fry evenly, slightly reduce the juice, and remove from the pot.

Add a little salt and cooking wine to the rabbit meat, then pour in the egg whites and starch to grasp well. Three or four into the oil temperature, pour in the rabbit meat over the oil, 10 seconds after the removal. Put red oil in the pot, peppercorns, minced ginger and garlic, pickled pepper, bean paste, shredded ginger, and millet and stir-fry until fragrant.

Pour in the broth, bring to a boil over high heat, add a little salt, monosodium glutamate, pepper oil to taste, then pour in rabbit meat, green Hangzhou pepper, ginger shreds, boil and put on a plate, this fresh pot rabbit is made.

After the rabbit meat is cut into small pieces, wash it to control the moisture, add light soy sauce, marinate for 1 hour, heat the pot, add more oil, put in the rabbit meat, and start to stir-fry non-stop, until the meat is tightened, the water at the bottom of the pot is dry and stir-fried, and only oil is left, add a handful of peppercorns and fry until fragrant.

Pour in cold water, the amount of water is just over the rabbit meat pieces, put in thirteen spices, dried chilies, star anise, salt, light soy sauce, dark soy sauce, turn to low heat after boiling, burn until the juice is left 20%, put in the green garlic and stir-fry for one minute. Remove from heat, heat the green garlic leaves and serve on a plate.

Rabbit meat is a high-protein, low-fat, low-cholesterol meat, rabbit meat protein content is as high as 70%, higher than ordinary meat, and the fat and cholesterol content is lower than all meat.

The ingredients for preparing the roast rabbit meat are as follows: 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, chili powder, 1 grasp, 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!