How to make a hare, how to make a hare delicious?

Put the rabbit meat in a pot under cold water, add an appropriate amount of ginger slices, green onions and cooking wine to remove blood foam and impurities;

2.Heat the pan, add an appropriate amount of lard, star anise, cinnamon, Sichuan pepper, dried chili, bay leaves, ginger slices and green onions and stir-fry together over low heat;

3.After stir-frying until fragrant, add an appropriate amount of hot pot base and stir-fry together;

4.Add the blanched rabbit meat and stir-fry;

Tips: 1.Rabbit meat has a strong fishy smell, add ginger slices, green onions and cooking wine to blanch before making to remove the fishy;

2.First stir-fry the pepper, star anise and other large ingredients, and then add the hot pot base to stir-fry the fragrance, then put in the blanched rabbit meat and stir-fry, remember to add some high wine to remove the fishy when stir-frying, and then add an appropriate amount of boiling water to cook together for twenty-five minutes, so that the rabbit meat is cooked for seven or eight years;

3.Remove the lid, remove the impurities (this is to make the dish look good), add the prepared carrot cubes and garlic and cook for 7 minutes, 8 minutes until 9 is ripe;

4.At this time, add salt and other seasonings, stir well, and reduce the juice over high heat.

Crafting raw materials. Ingredients: a hare.

Excipients: green onion, ginger, coriander.

Seasoning: star anise, Sichuan pepper, salt, light soy sauce, dark soy sauce, white wine, vinegar, sugar, etc.

Steps: Yuan's broadcast.

1. After the rabbit is cleaned up, cut the rabbit meat into pieces of appropriate size, soak it in water for 20 minutes, soak out the blood in the meat, and remove it.

2. Boil a pot of boiling water, blanch the soaked rabbit meat, remove dirt and impurities, remove and drain.

3. Cut the green onion and ginger into sections, and put the star anise and Sichuan pepper into the seasoning box.

4. Put the rabbit meat into the pressure cooker, add the green onion and ginger, the seasoning box, pour in a small half cup of white wine, add 1 tablespoon of dark soy sauce, a little vinegar, and add a little sugar to taste.

5. Simmer in the pressure cooker for about half an hour, turn off the heat and wait for the gas to finish, then boil, add an appropriate amount of salt and light soy sauce, sprinkle in the coriander and get out of the pot.

Pay attention to the early items.

One soak: Soak in cold water to soak out the blood in the rabbit meat, and the taste of the meat will improve a lot.

Second blanching: Blanch with boiling water to remove the dirt and impurities on the surface of the rabbit meat.

Three stews: hare meat is firmer than ordinary rabbit meat, simmered in a pressure cooker, and the final product is particularly crispy, and it melts in the mouth of the town.

1. Add an appropriate amount of ginger, green onion and cooking wine to the rabbit meat pot under cold water to remove blood foam and impurities.

2. Heat the pan, add an appropriate amount of lard, star anise, cinnamon, Sichuan pepper, dried chili, bay leaves, ginger slices and green onions and stir-fry over low heat.

3. After stir-frying until fragrant, add an appropriate amount of hot pot base and stir-fry together.

4. Add the blanched rabbit meat and stir-fry.

5. Add an appropriate amount of liquor and soy sauce when stir-frying.

6. Add boiling water that has not been used in the raw materials, cover and boil for five minutes.

7. Open the lid and remove the impurities of the material.

8. Add the prepared carrot cubes and garlic and cook for 8 minutes.

9. Add an appropriate amount of salt and pepper seasoning, and reduce the juice over high heat.

10. Put it into the hidden part of the ruler.

The best way to eat hare meat is as follows:

Ingredients: 350 grams of rabbit meat, 15 grams of coriander.

Excipients: a little ginger, star anise, green onions, and peppercorns. 10 grams of Zhuhou sauce, 12 grams of peanut butter, 2 ml of dark soy sauce, 6 ml of light soy sauce, 4 ml of cooking wine, 2 grams of chicken powder, and an appropriate amount of cooking oil.

Method: Start the pot with oil, pour in the washed rabbit meat pieces, fry until it changes color, add ginger slices, star anise, green onions, peppercorns, and stir-fry fragrant Zen Cong. Add Zhuhou sauce, peanut butter, dark soy sauce, light soy sauce and cooking wine and stir well, pour water and boil and simmer over medium-low heat for about 1 hour, add chicken powder and mix well, and reduce the juice over high heat.

Pick out star anise, ginger slices, and green onion segments, put coriander stalks, mix well, cook until soft, put them on a plate, and sprinkle with coriander leaves.

Spicy hare

Ingredients: Hare meat.

Excipients: ginger, garlic, green onions, millet pepper, egg white, cooking wine, bean paste, dried chili, sugar, salt, light soy sauce.

Method: 1. Crush the ginger and garlic with a knife and put them in a bowl, add a spoonful of pepper, a small spoonful of salt, three spoons of cooking wine, and a small half bowl of water.

2. Clean the hare meat and cut it into small pieces and put it in a basin, pour in the green onion and ginger water, and grab and mix while pouring, so that the rabbit meat can fully absorb the ginger water, which can be fishy and fragrant. After grabbing and mixing until the rabbit meat is sticky, pour in half an egg white, stir while pouring, and then add three spoons of starch to continue to grasp and mix. Finally, add some vegetable oil, mix well, set aside and marinate for 20 minutes.

3. Slice ginger, garlic and green onions, dice millet pepper and dried chili pepper for later use.

4. Heat the oil, when the oil temperature is hot, put the rabbit meat into the oil hall and fry it, do not stir it first, slide it slowly with chopsticks, fry the rabbit meat for seven or eight minutes until cooked, and remove it until the surface of the rabbit meat is slightly yellow.

5. When the oil temperature is hot, fry again, pour in the rabbit meat and fry it until the surface is golden and take out.

6. Add bean paste, green onion, ginger, garlic and dried chili pepper to another oil pan and stir-fry, add millet pepper, half a spoon of salt, half a spoon of sugar, light soy sauce and stir-fry evenly.

7. Pour in the fried rabbit meat and continue to stir-fry evenly, then you can take it out of the pot and put it on a plate to taste.