How can rabbits be delicious, how can rabbits be delicious

Using rabbits to make dry pot rabbits is particularly delicious, and the steps are as follows:

1. Cut the rabbit meat into cubes and drain the water, put a small amount of salt, star anise, bay leaves, cinnamon and other spices for two hours, and a little dark soy sauce to color. Don't have too much salt, and there's a lot of salt in the base.

2. Stir-fry the rabbit in the oil pan and fry the water until the oil color is re-brightened.

3. Taste the salt taste of the fried rabbit, so as to grasp the salt taste when frying the material later.

4. Blanch lotus root, potatoes, lettuce, fungus and onion respectively until medium-cooked, raw onion foam, garlic, ginger, and stir-fry materials. Blanched onions are packed separately, and the onions should be put in the pot first to enhance the flavor.

5. Heat the oil until it is hot, stir-fry the raw onion, garlic, ginger, the base to make the fragrance, blanch the onion, simply stir-fry the rabbit, stir-fry the vegetables, sprinkle some sesame seeds and shallots before the pot.

In this way, the delicious dry pot rabbit is ready, especially for rice.

Ingredients for braised rabbit meat.

Rabbit meat, Jin dark soy sauce, appropriate amount of light soy sauce, appropriate amount of rock sugar, appropriate amount of Sichuan pepper, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of diced carrots, appropriate amount of spice packets for meat.

Step 1 rabbits in Jiangsu, Zhejiang and Shanghai people generally can't buy, vegetable farms do not sell, can only be purchased through the Internet, I bought a whole rabbit, no head, was processed by the merchant, about 3 pounds less, a total of 50 yuan.

Step 2 I used half a rabbit, cut it into small pieces, then blanched it in a pot under cold water, washed it and set aside, and bought a packet of spices for the stew, saving me from having to prepare the spices myself.

Step 3 Pour the oil into the pan, put down the spice packet you bought, then ginger slices, dried chili, garlic, peppercorns, and stir-fry the rabbit meat for a while.

Step 4 Cooking wine, light soy sauce, dark soy sauce, all appropriate amounts, monosodium glutamate, diced carrots, I also added some hot pot base to increase spicy and fragrant, or not, then add some boiling water, cover the pot and simmer for a while, then pour it into the pressure cooker, press for about 10 minutes, you can open the lid and pour it back into the wok, sprinkle onions, coriander and green onions, and reduce the juice over high heat to prepare for the pot.

Step 5: Cook perfectly.

Ingredients for the dry pot rabbit (which is more delicious than the dry pot shop).

Fresh rabbit meat: about a pound of lettuce, 1 onion, 2 potatoes, 1 lotus root, 1 fungus, appropriate amount of spices, appropriate amount of watercress, 1 spoon of cooking wine, 3 spoons of Sichuan West Bazi dry pot material, 1 bag of about 150 grams.

Step 1: Cut the rabbit meat into cubes and drain the water, a small amount of salt, star anise, bay leaves, cinnamon and other spices for two hours. Colour with a little dark soy sauce. Don't have too much salt, and there's a lot of salt in the base.

Step 2: Stir-fry the diced rabbit. Stir-fry the rabbit in the oil pan and fry the water until the oil color is re-brightened, as shown in the next step diagram.

Step 3: Bright oil tinted rabbit.

Step 4: Stir-fry the diced rabbit. You can taste the salt taste, so that you can grasp the salt taste when stir-frying later.

Step 5: Prepare the dish. Blanch lotus root, potatoes, lettuce, fungus and onion respectively until medium-rare. Raw onion foam, garlic, ginger, stir-fry. Blanched onions are packed separately, and the onions should be put in the pot first to enhance the flavor.

Step 6 Boil the oil until it is hot, stir-fry the raw onion, garlic, ginger, base to make it fragrant, blanch the onion, stir-fry the rabbit briefly, stir-fry the vegetables, sprinkle some sesame seeds and shallots before cooking. It's delicious, the rabbit has two glasses of wine, and you can also have two large bowls of white rice for dry pot dishes, which is cool!

Eat rabbit cold. Cold rabbit is a very famous dish in Zigong, the most important thing when making is to grasp the heat, the moisture of rabbit meat should not be too much, nor too dry, or even fried paste. When you make it, you can add a little orange peel according to your own taste, and it will have a good effect.

A small amount of sesame seeds is also a good choice.

Ingredients: Half a rabbit (slaughtered into thumb-sized pieces).

Seasoning: 15ml dark soy sauce, 5 grams of sugar, 5 grams of salt, 15ml of cooking wine, 90 grams of dried chili peppers (cut into small pieces of about 2 cm), two single garlic, one star anise, 2 3 pieces of tangerine peel, 10 grams of Sichuan pepper, and one piece of old ginger.

Method: 1. Put oil in the wok, the amount of oil can be submerged about 1/3 of the rabbit meat, heat the oil until 8 is hot, put the rabbit meat and stir-fry until the fishy smell volatilizes, and the skin is slightly charred and removed for later use.

2. Leave a small amount of oil in the pot, add star anise, dried chili, Sichuan pepper, ginger slices, tangerine peel and garlic slices to stir-fry until fragrant.

3. Put the rabbit meat into the pot, put the dark soy sauce, fry the cooking wine until the rabbit meat turns brown and yellow, add sugar and salt and stir-fry evenly and put it on a plate.

Tips: 1. Vitamin K3 and rabbit meat cannot be eaten together, and rabbit meat and vitamin K3 are easy to reduce the efficacy of the drug.

2. Ginger and rabbit meat can not be eaten together, rabbit meat is sour and cold, and dry ginger and ginger are spicy and hot, the taste of the two is opposite, one cold and one hot, and it is easy to cause diarrhea after eating together.

Rabbit meat can't be eaten alone, because the earthy smell is very big, not delicious, and it should be stewed with other meats, such as chicken, and chicken stewed rabbit meat will also be chicken flavor, and pork stew is pork flavor, and there is no earthy smell.

Rabbit stew with pickled salted cucumbers at home in our northeast is delicious.

The delicious recipe for rabbits is as follows:

Tools Ingredients: rabbit meat, water, pot, ginger slices, cooking wine, green onion, garlic, bay leaves, cinnamon, chili pepper and rock sugar, oil, chili, dark soy sauce, light soy sauce, white radish, salt.

1. Chop the rabbit meat into small pieces, put cold water into the pot, put ginger slices and cooking wine, blanch over high heat and remove it for later use.

2. Peel and cut the green onion, slice the ginger, flatten and peel the garlic, and prepare the bay leaves, cinnamon, chili pepper and rock sugar.

3. Heat cooking oil in a pot, put green onions, ginger, garlic, cinnamon, bay leaves, and chili peppers into the pot to burst the fragrance. Put the blanched rabbit meat into a pot, add a little dark soy sauce and 2 tablespoons of light soy sauce, stir-fry to enhance the color and freshness. Add water to the minced meat pieces, add rock sugar and bring to a boil.

4. Peel the white radish and cut it into hob pieces for use. Add the radish cubes to the rabbit pot and mix well.

5. Boil the rabbit radish pieces over high heat, maintain the boiling state for three to five minutes, turn to the lowest heat and simmer for half an hour. Add an appropriate amount of salt, stir evenly and season to taste.