Can anyone tell me how to cook smoked rabbit meat so that it doesn t stir up

1.Wash the whole rabbit, put it in the soup pot, add salt, peppercorns, ingredients, ginger, green onion to boil, skim off the foam, cook over low heat and remove it, and control the dry.

2.Sit in the pot, add an appropriate amount of sugar, add some cedar powder, sit on the iron curtain, put the rabbit meat on the iron curtain, cover the lid, smoke it with a strong fire for four or five minutes, when the smoke in the pot is thick, end it away from the fire, and smoke it again for an hour, about 10 minutes.

3.Put the smoked rabbit meat with a layer of oil and then change the knife to serve.

Ingredients: 25 kg of fresh rabbit carcass weighing kilograms.

Excipients: 30 grams of anise, cinnamon, cumin, ginger, 20 grams of trinaphthalene, 15 grams of cloves, nutmeg, angelica, kilograms of salt.

Processing method: first slaughter the rabbit to be smoked, bleed and peel the skin, take out the internal organs, brush it repeatedly with clean water, dry the water, then coat the meat surface with honey, and then put it in the oil pan to fry for 2 3 minutes, remove it from the oil pot, transfer it to the braised soup boiled in advance in time, burn it for an hour with a strong fire, and then simmer it for an hour, control the moisture after coming out of the pot, and then transfer it to the shelf in the special smoking cage that ignites cypress or fragrant wood sawdust, and smokes. In the smoking, pay attention to turning the rabbit body, so that all parts of the body can be smoked, after smoking to 10 minutes after the strong fragrance, out of the cage to dry, on the surface of the small grinding sesame oil can be.

Don't incite to work the meat, first put the rabbit meat with boiling water, and then marinate it with ginger, white wine, green onions, salt, vinegar and an appropriate amount of peppercorns, and the time is a little longer!! Then do it without being too incendiary!

At the same time as marinating rabbit meat, put in pepper, pepper, and cooking wine, if you want to pick peppercorns after pickling, you can use hot water to soak the peppercorns first and then marinate and then put in other seasonings, try to marinate for a little longer 2 hours!

Preserved rabbit meat is a special delicacy made during the folk New Year, and the cured rabbit meat is different from bacon, and the practice is more exquisite.

After the rabbit is slaughtered and cleaned up, the whole one is stretched out for later use, and then an appropriate amount of shredded sweet potato or rice is taken into the bottom of the hot pot, tiled, and a bamboo shelf is put on the shelf, the rabbit is spread on the shelf in a natural posture, covered the pot, and smoked slowly over medium heat until the rabbit is red or golden yellow inside and outside, and then take it out, and hang it to cool. After drying, the meat of the preserved rabbit is brown and red and oily, the meat is dry and delicate, and the fragrance is rich and attractive. When necessary, cut an appropriate amount of pieces, mix with ginger, koji vinegar and boil, sour, spicy and sweet, for the famous dish to accompany the wine.

Spicy bacon meat method:

Soak the smoked bacon in rice water for about 15 minutes, wash it, drain the water and cut it into thin slices for later use; Cut the garlic into pieces with an oblique knife and set aside; Shred the ginger and set aside; Cut the dried red pepper into small pieces and set aside.

Pour in the sliced rabbit meat in a cold pan and slowly stir-fry over low heat; After the rabbit meat slices are fragrant and discolored, add the dried red pepper segments, and continue to stir-fry slowly over low heat.

When the chili pepper is fragrant (choking), add garlic and ginger shreds and stir-fry evenly, stir-fry a few times over medium heat, cook in cooking wine, add a small amount of water and cook over high heat.

When the soup is dry, add light soy sauce to taste, and then remove from the pot and serve on a plate.

I miss the thick smoky smell of the wood stove, and a small iron pot can do it. Although the smoke is unhealthy, it can't be suppressed in the hometown stomach.

Ingredients: 4 rabbit legs.

Sichuan peppercorns feel free.

2 tablespoons cooking wine.

Light soy sauce 2 scoops.

2 slices of ginger. 1 green onion.

Salt to taste. m A small handful.

2 scoops sugar.

The practice of smoked rabbit meat.

I bought 4 rabbit legs, just clean them, no need to blanch them, salt, light soy sauce, cooking wine, oyster sauce, five-spice powder, and chili powder marinated for half an hour.

Please click Enter a description.

Usually the iron pot for stir-frying is covered with tin foil, poured the amount of oil for stir-frying, grabbed a small handful of rice, two spoons of sugar, and a little pepper, which can be omitted if you don't like it.

Please click Enter a description.

First turn on the fire, smoke up, set up a grate, put the pickled rabbit legs, and cover the pot. When you see the thick smoke, turn to low and smoke for 10 minutes.

Please click Enter a description.

Smoke for 10 minutes. Turn the rabbit legs over and continue to smoke for about 8 minutes. Don't keep the fire on fire, it will smoke black and burnt.

Please click Enter a description.

After smoking, the grate is a little dirty.

Please click Enter a description.

The pot is not dirty, pick up the tin foil to cool and throw it into other trash cans.

Please click Enter a description.

Wash the pot and grate. Boil the water in a pot, open the water into the smoked rabbit legs, turn to medium-low heat and cook for 10 minutes. Rabbit meat is easy to cook, and it is boiled to remove the smoke smell and leave a smoky aroma, while making the meat firmer and chewier.

Please click Enter a description.

After cooking, rub the rabbit meat with salt while it is hot to taste.

Please click Enter a description.

Tear off a small piece and taste it, the meat is firm and salty and fragrant.

Please click Enter a description.

After cooling, cut off, can be cold or stir-fried. Because it has been smeared with salt, remember to use less salt when seasoning.

Please click Enter a description.

Stir-fried a plate. Please click Enter a description.

Here's how to do it:

1. Soak the smoked bacon rabbit meat in rice water for about 15 minutes, then wash it, drain the water and cut it into thin slices for later use, cut the garlic into sections with an oblique knife for later use, shred the ginger for later use, and cut the dried red pepper into small pieces for later use;

2. Pour the cut rabbit slices into the cold pan with cold oil, stir-fry slowly over low heat, and after the rabbit meat slices are fragrant and discolored, add a small section of dried red pepper, and continue to stir-fry slowly over low heat;

3. When the chili pepper is fragrant, add garlic and ginger shreds and stir-fry evenly, stir-fry a few times over medium heat, then put cooking wine, add a small amount of water and cook over high heat;

4. After the soup is dried, add light soy sauce to taste, and then it can be put on a plate.

If you want to make smoked bacon rabbit meat delicious, you have to choose good wood, and then slowly Xun will smoke the rabbit meat like this, which is particularly delicious and tastes very good.

1. Prepare materials. Rabbit meat, refined salt, green onion, ginger, garlic, star anise, cinnamon, sand kernels, meat coar, sugar, chicken broth, sesame oil.

2. Wrap the peppercorns, star anise, cinnamon, sand kernels, and meat in gauze and crush them for later use.

3. Clean the rabbit meat, remove the blood and set aside.

4. Clean the pot, put in the chicken broth, put in the rabbit meat, put in the spice bag and green onions, ginger, garlic, refined salt, boil on high heat and cook on low heat until the meat is rotten.

5. Put the cooked rabbit meat on the iron grate, put it in the smoker, sprinkle in the sugar, cover the pot, smoke until brown-red, take it out and smear it with sesame oil.

The steps of the smoked dried rabbit meat method are as follows:

1. Soak the smoked bacon rabbit meat in rice water for about 15 minutes, then wash it, drain the water and cut it into thin slices for later use, cut the garlic into sections with an oblique knife for later use, shred the ginger for later use, and cut the dried red pepper into small pieces for later use;

2. Pour the cold pan into the sliced rabbit meat, stir-fry slowly over low heat, wait for the rabbit slices to change color after the flavor and color, add a small piece of dried red pepper, and continue to stir-fry slowly over low heat;

3. When the chili pepper is fragrant, add garlic and ginger shreds and stir-fry evenly, stir-fry a few times over medium heat, then put cooking wine, add a small amount of water and cook over high heat;

4. After the soup is stuffed and the auspicious juice is dried, add light soy sauce to taste, and then it can be put out of the pot and put on the plate.

As a common meat, rabbit meat can be divided into two categories: rabbit and rabbit meat, its meat is delicious, rich in nutritional value, and is deeply loved by people, especially women can also maintain a slim figure, so what are the effects and functions of rabbit meat? What are the health care values?

Inhibitory effect of platelets.

Rabbit meat is most famous for its rich rabbit meat, up to 70% protein content, but some of the cholesterol and fat content is very low, so in our daily life, for some elderly people, you can eat some rabbit meat appropriately, and the lecithin content is very rich, but also inhibit platelet viscosity, so as to arteriosclerosis cardiovascular and cerebrovascular diseases have a certain preventive effect.

Intellectuals and brains. Rabbit meat is rich in lecithin, phospholipids are essential for our brain development, for teenagers and children, eating some rabbit meat appropriately can also play a role in intellectualizing and strengthening the brain.

Accelerates digestion. Although rabbit meat is a kind of meat, it is easy to digest because its meat is very delicate to eat, and the muscle fibers are more elongated, so after entering the intestines, its digestibility can be as high as 85%, especially for some patients with poor stomach or stomach ulcers, it has a tonic effect.

Beauty and skin care.

Rabbit meat can also play a role in beauty and skin care, because it is rich in niacin and some vitamins are very rich in tomato, which can prevent the rough inflammation of our ruler, and can also make the ** more delicate, so rabbit meat is also known as beauty meat.

1. Prepare materials: a smoked rabbit leg, two large garlic sprouts, 8 Sichuan peppercorns, a spoonful of light soy sauce, a spoonful of cooking wine, an appropriate amount of shredded ginger, an appropriate amount of minced garlic, two dried chili peppers, an appropriate amount of pickled peppers, and a little sugar.

2. Wash the smoked rabbit legs with warm water.

3. Add water to the pot and bring to a boil, smoke the rabbit legs and steam for one hour.

4. Prepare two garlic sprouts when steaming rabbit legs and wash them.

5. The white and green leaves are cut separately.

6. After an hour, remove the smoked rabbit leg from the pot.

7. Slice and plate for later use.

8. Put oil in a wok, pour in dried chili, shredded ginger and minced garlic and stir-fry until flavorful.

9. Pour in the smoked rabbit leg meat and stir-fry over low heat.

10. Add pickled peppers and garlic sprouts.

11. Add a little sugar, stir-fry evenly, and then it can be out of the pot.

Honored to hear your questions!

The smoked rabbit meat will be made with smoked seasonings, and after being smoked and baked, the taste is mellow and fragrant, and it has a very special flavor. If the smoke is done properly, macro rabbit meat will not appear to be firewood. However, if it is not handled properly, the smoking time is too long or the smoking heat is not well mastered, it will cause the rabbit meat to be too dry, the taste is hard, and the eating experience will be reduced.

Therefore, it takes skill when making smoked rabbit meat, mastering the smoking time and heat to make a delicious rabbit meat roll or slices. At the same time, smoked rabbit meat should be kept in a dry and ventilated place to avoid excessive moisture absorption and mold.