The practice of sour soup rabbit, how to make sour soup rabbit, sour soup rabbit

The preparation of diced rabbit in sour soup.

1. Prepare the materials. Slice the oyster mushrooms and <>

2Cut the millet pepper into small rings, mince the pickled pepper, peel and cut the pumpkin into pieces, and crush it into pumpkin puree.

3. Heat the oil pan until it is 40% hot, add the yellow lantern sauce, pickled pepper, ginger and garlic and stir-fry until fragrant.

4Pour in the stock, bring to a boil over high heat, then turn to medium heat and cook for 5 minutes.

5Add pumpkin puree, salt, chicken powder, sugar, rice vinegar. Reduce heat and cook for 20 minutes.

6. Filter and remove the slag to form a sour soup. Set aside.

7. Chop 2cm small pieces of rabbit meat, wash and soak in bloody water. Stir well with salt, cooking wine, egg white, and starch and marinate for 20 minutes to taste.

8. Heat the wok to 3 hot, put in the diced rabbit and fry until it is scattered, and the color turns white and then remove.

9. Add the sour soup to the pot, add the oyster mushrooms and cook until soft and flavorful, then remove and put at the bottom of the plate.

10Then put in the diced rabbit and cook until it is cooked thoroughly, remove it and put it on the king oyster mushroom, pour the remaining soup in the pot on the rabbit, and put in the millet spicy and chopped green onions.

11Put a little oil in the pot, boil until it is 4 hot, and then pour it on the rabbit.

The story behind the food.

The yellow lantern sauce produced in Hainan is only used once, and I dare not use it again, it is too spicy. This time, I used a little bit, coupled with the sour and spicy taste of the wild pepper, in order to have a more yellow and bright color, I added a little pumpkin puree when making sour soup, so that the color will look better.

Hot and sour rabbit meat. Ingredients: 300 grams of rabbit meat, 20 grams of cooking wine, 500 grams of soybean oil (75 grams of actual consumption), 25 grams of starch, 10 grams of soy sauce, 50 grams of eggs, 25 grams of balsamic vinegar, 10 grams of refined salt, 10 grams of green onions, 10 grams of ginger, 10 peppercorns, 1 gram of monosodium glutamate, 15 grams of pepper noodles, 15 grams of sesame seeds (baked), 25 grams of table pepper, 300 ml of chicken broth.

Method Wash the rabbit meat, remove the fascia, knotted into a large piece of 8 mm thick, pat loose, soak in cold water for half an hour, wash, drain the water, remove its plasma, cut into 3 cm long, wide cm pieces; Wash the green peppers, remove the stems and dice them.

2. Put the rabbit meat slices into a porcelain bowl, add 10 grams of cooking wine, eggs, starch and a little refined salt and mix well; Peel the green onions, wash them and cut them into sections; Peel the ginger, wash and pat loose.

3. Heat the wok and put soybean oil, when it is hot, put the batted rabbit meat into the oil twice, fry it until there is a hard shell on the surface, and when the oil temperature is hot, put the rabbit meat slices and fry it again, and then, put it into a large porcelain bowl, put in the green onion segment, ginger pieces, peppercorns, add a little chicken broth, refined salt, balsamic vinegar, monosodium glutamate, cooking wine to adjust the taste, steam for 30 minutes, take out, decant the soup, and put it in a large bowl.

4. After the soup is filtered, put the chicken broth, bring to a boil, remove the foam, add pepper noodles, balsamic vinegar, diced green peppers, sesame seeds, and refined salt to make it sour and spicy, bring to a boil, and pour it into a bowl of rabbit meat.

Sichuan-style sour and spicy rabbit.

Preparation: Blanch the rabbit leg and cut into cubes. Ginger and garlic finely chopped. Cut the red peppers, ginger and cowpeas into small pieces.

Cut the celery into small pieces.

Put oil in the pot, heat it, add minced ginger, minced garlic, peppercorns and stir-fry until fragrant, then add diced rabbit and stir-fry, and wait for the fragrance to come out.

Add pickled ginger and pickled pepper cowpeas and stir-fry for about 5 minutes.

Add a spoonful of dark soy sauce before cooking, then add an appropriate amount of salt and chicken essence to taste. Finally, add celery and fry until it is broken, and it is ready!

Tips: Bunnies are so cute, and the taste is also very wrong!

Ingredients: 1 rabbit (meat, offal and bones separated).

Salt to taste. Red Lotus Starch Appropriate amount.

1 small slice of green onion.

5 cloves of garlic.

Vegetable oil to taste.

Lard to taste.

Pickled ginger 1 2 pcs.

Pickled sea pepper 8 10 pcs.

Sauerkraut 1 2 bags.

Sichuan peppercorns to taste.

Essence of chicken to taste.

Shallots to taste.

Preparation of sauerkraut (soup) rabbit.

Cut the rabbit meat into slices and wash it.

Add an appropriate amount of salt and mix well with your hands.

Add water to the red starch and mix well, pour it into the rabbit meat, and mix evenly with your hands.

Cut three pieces of green onion the length of the little finger and marinate them in the rabbit meat.

Wash the rabbit's internal organs, cut them into sizes, and place them in a container for rabbits.

Next, put the pot of meat aside, and then continue to prepare the rest of the food

4 garlic cloves, cut into cubes.

Heat the pan and pour in the vegetable oil.

Then add the appropriate lard (here you use a stir-fry spatula to shovel a piece of lard and put it directly into the pot).

Add the pickled ginger and sea pepper and stir-fry a few times.

Then add the washed sauerkraut and stir-fry until fragrant.

After stir-frying until fragrant, add an appropriate amount of garlic slices (a clove of garlic can be cut into slices).

The sauerkraut of this brand (Jixiangju) at home was originally thrown into the trash after use, and I picked it up again for the sake of taking pictures.

Then add water and cover the sauerkraut (the amount on ** is about the same).

Sprinkle in an appropriate amount of peppercorns on the surface of the water.

Cover and bring the base to a boil.

When it boils, close the lid and set aside.

Next, change the pot, take a pot of water, **, and prepare to blanch the bones.

Wash the bones and boil them in water. During this time, a lot of blood bubbles come out and can be skimmed off. (This step can't be omitted, otherwise the dish will be full of blood foam).

After boiling, rinse the bones with water to remove any excess foam. Drain the water and set aside.

Then bring the sauerkraut base that has just been made, **, put the blanched bones into the sauerkraut base evenly, cover the pot and boil over high heat.

Once boiling, turn off the heat, remove the bones and place them separately in a bowl.

Boiled bones.

Then put the rabbit offal and meat slices into the pot.

Spread evenly in the pan and do not flip!

Add an appropriate amount of chicken bouillon.

Sprinkle in the chopped garlic and shallots at the beginning.

Heat oil in a pan and pour over the sauerkraut rabbit noodles.

dangdangdangdang is done

Ingredients. Boneless Rabbit: 300

Pleurotus eryngii: 2 sprigs.

Red millet pepper : 10

Egg whites: 1 2 pcs.

Accessories. Yellow Lantern Sauce : 35

Minced ginger : 5 chicken powder : 3

Sugar: 3 rice vinegar: 15

Starch : 10

Stock: 400

Salt: 2 chopped green onions: to taste.

Pickled wild pepper : 20

Cooking wine : 10

Oil: to taste.

Pumpkin : 30

Minced garlic : 5 specific steps.

Step 1. 1.Prepare the materials. Slice the oyster mushrooms, cut the millet pepper into small rings, mince the pickled pepper, peel and cut the pumpkin into pieces, and crush it into pumpkin puree.

Step 2. 2.Heat the oil pan until it is 40% hot, add the yellow lantern sauce, minced pickled pepper, minced ginger and minced garlic and stir-fry until fragrant.

Step 3. 3.Pour in the stock, bring to a boil over high heat, then reduce to medium heat and cook for 5 minutes.

Step 4. 4.Add pumpkin puree, salt, chicken powder, sugar, and rice vinegar. Reduce heat and cook for 20 minutes.

Step 5. 5.Strain the slag to make a sour soup. Set aside.

Step 6. 6.Chop rabbit meat into 2cm pieces, wash and soak in bloody water. Stir well with salt, cooking wine, egg white, and starch and marinate for 20 minutes to taste.

Step 7. 7.Heat the wok to 3 hot, put in the diced rabbit and fry until it is scattered, the color turns white and then remove.

Step 8. 8.Add the sour soup to the pot, add the oyster mushrooms and cook until soft and flavorful, then remove and put on the bottom of the plate.

Step 9. 9.Then put in the diced rabbit and cook until it is cooked thoroughly, remove it and put it on the king oyster mushroom, pour the remaining soup in the pot on the rabbit, and put in the millet spicy and chopped green onions. Put a little oil in the pot, boil until it is 4 hot, and then pour it on the rabbit.

The practice of sour and spicy rabbit dice.

Ingredients: 300 grams of rabbit meat, 50 grams of red pepper, 50 grams of shiitake mushrooms, 10 grams of chives, 10 grams of cooking wine, 10 grams of soy sauce, 20 grams of smoked vinegar, 3 grams of refined salt, 3 grams of chicken essence, 1 gram of monosodium glutamate, 30 grams of pepper, 30 grams of wet starch, 25 grams of soup, 20 grams of chili oil, 750 grams of oil.

Method 1: Cut the rabbit meat into cubes. Cut the shiitake mushrooms and chili peppers into small cubes.

2. Taste the diced rabbit meat with 1 gram of refined salt and pepper, then mix well with 20 grams of wet starch, put it into the hot oil and slip it through, and pour it into a colander.

3. Put 30 grams of oil in the pot, add soup, cooking wine, soy sauce, add mushrooms and chili peppers and stir-fry.

4. Add diced meat, smoked vinegar, refined salt, chicken essence and chives, stir-fry well, add monosodium glutamate, thicken with wet starch, pour in chili oil, and serve.