Is it better to stew or stir fry rabbit meat

It's delicious, and I like to eat spicy rabbit.

Rabbit meat stew is delicious and simple:1. Wash the rabbit meat and cut it into small pieces and blanch it for later use. The lotus root and white water are also cut into small pieces for later use.

2. Put the prepared rabbit meat, lotus root, and callus white into a casserole, add an appropriate amount of water and boil.

3. After the water boils, add an appropriate amount of rice wine, ginger slices and sugar to boil, transfer to medium-low heat and simmer.

4. After simmering for about an hour, add an appropriate amount of salt, monosodium glutamate, pepper, wolfberries and chopped green onions, turn off the heat and simmer for 5 minutes.

Rabbit meat is high protein and low fat, healthy and nutritious, and there is no need to worry about getting fat, which is deeply liked by many female friends. Today we will talk about how to stew rabbit meat to be delicious.

Handle rabbit meat. Rabbits are chopped into small pieces with bones and rinsed 2-3 times repeatedly.

Put water in a boiling pot, add a spoonful of cooking wine, pour in the rabbit meat and cook for 3 minutes, skim off the surface foam and blood, and then remove the rabbit meat to control the water.

Add a spoonful of light soy sauce, a spoonful of very fresh flavor and a little salt to the rabbit meat, mix evenly, and marinate for 20 minutes.

Prepare side dishes. Wash the fresh shiitake mushrooms and remove the stems, and make crosses on the surface.

Soak a small handful of dried mushrooms and wash well.

The quail eggs are boiled and peeled, and the surface is cut with a knife.

According to your preference, you can stew rabbit meat, and you can add potatoes, lotus roots, carrots and other stewable vegetables to the meat.

Rabbit stew. Put two spoons of oil in the pot, when it is 60% hot, put 2 dried chili peppers, 3 green onions, 4 ginger slices, 5 cloves of garlic, 10 peppercorns, 1 star anise, 1 cinnamon, put them in the pot and stir-fry until they are fragrant.

When frying the seasoning, use medium-low heat, and the oil temperature must not be too hot, otherwise it will become pasty instantly, and the flavor of the seasoning will not be brought into play.

Then pour in the rabbit meat, along with the sauce of the marinated rabbit meat, put it in the pan and stir-fry repeatedly until it changes color.

Pour in half a bottle of beer, add a bowl of water, submerge two-thirds of the rabbit meat, bring to a boil over high heat, then reduce to low heat, cover and simmer for 20 minutes.

Add fresh mushrooms, dried mushrooms and quail eggs, add salt, pepper, dark soy sauce and oyster sauce to season and color, and continue to simmer over medium-low heat for about half an hour. If you like to eat spicy rabbit meat, you can add a spoonful of chili sauce or chili powder to enhance the flavor.

Pay attention to the changes in the soup in the pot at any time, and stir from time to time to avoid boiling the bottom of the pot. When the rabbit meat is soft and the juice is reduced on high heat, you can turn off the heat and remove from the pot.

It is a very homely practice, without using too many seasonings, but can bring out the most authentic taste of rabbit meat. You must give it a try, it will definitely amaze your taste buds.

Rabbit meat must be stewed with chicken to be delicious, and in the process of stewing, it is necessary to enlarge the slices of green onions and garlic and ginger, only in this way can it play a role in removing the fish.

Cut the rabbit meat into small pieces, heat the oil and add various ingredients, such as chili star anise cumin powder, add a little beer, and simmer for 15 minutes.

In this way, it will be better to adjust the sauce, use large cloves to boil the pot, add green onions, ginger slices, garlic cloves, sweet noodle sauce, fry the noodle sauce, cook cooking wine, soy sauce. Put the rabbit meat in the pot.

Before stewing rabbit meat, be sure to blanch it, then stir-fry it over high heat before adding spices to stew.

Ingredients: 600g rabbit meat, 5 leeks, 50g fried peanuts, 5g white sesame seeds, 7ml cooking wine, 10ml light soy sauce, 5ml dark soy sauce, 5g minced ginger, 10g starch, 3ml sesame oil, 5g shredded ginger, 2 cloves of garlic, half a green onion, 10 dried chilies, 20 Sichuan peppercorns, 4g salt, 5g pepper, 5g sugar.

Step Tan cavity: 1. Wash the rabbit meat and cut it into pieces, grasp it well with an appropriate amount of cooking wine, light soy sauce, dark soy sauce, and minced ginger, and marinate for more than 2 hours.

2. While marinating rabbit meat, cut the leeks into sections, shred ginger, slice garlic, cut green onions, and cut dried chili peppers into small sections.

3. Pour in the starch and mix well the marinated rabbit meat, and then drop in a little sesame oil and mix well.

4. Pour a large amount of vegetable oil into the hot pan (less than the amount of rabbit meat), when it is hot, put in the rabbit meat and stir-fry over high heat until it changes color, then drain (the drained juice is put in when the seasoning is fried).

5. Leave the bottom oil, heat the pan, put in the green onion and pepper first, stir-fry until fragrant, and then remove it.

6. Put in shredded ginger, garlic slices, dried chilies, fry until fragrant, put in the juice drained from the fried rabbit meat, put in the rabbit meat and continue to stir-fry, add an appropriate amount of salt, pepper and sugar, stir-fry evenly, and finally put in the leek segment, stir-fry evenly.

7. Finally, sprinkle with peanuts and white sesame seeds, and the fragrant rabbit meat will come out of the pot.

Tip: Soak rabbit meat in lightly salted water, which is the initial step to remove the fish. Stir-fried rabbit meat must use some bright and fragrant seasonings, which can not only suppress the fishy smell of rabbit meat, but also increase the fragrance of rabbit meat.