How to stew rabbit meat to get rid of the earthy smell, and what method is used?

It has nothing to do with whether or not to eat rabbit meat. It's just that this disease looks similar to the rabbit's mouth, so everyone is connected. In fact, rabbit meat is very nutritious, not only will it not grow a three-petal mouth, but it also has the effect of health food.

In fact, there are a variety of rabbit meat production methods in Sichuan cuisine, such as Chengdu's famous spicy rabbit head, rabbit hot pot, red oil rabbit dice, cold rabbit and so on, all of which are flocked to by the majority of food lovers.

<> put the washed rabbit meat in a pot of cold water, remember to use cold water. Then add the ginger and green onions, and the ginger can be crushed directly. Then add an appropriate amount of cooking wine, then boil the water, boil the blood, skim out the blood, and finally take it out and rinse the rabbit meat with water.

Stir-fry the rabbit meat until it is browned, a large spoonful of high grain liquor is cooked along the edge of the pot, stir-fry a few times into the wine flavor and then pour in a large spoonful of light soy sauce, pour some boiling water to drown the rabbit meat, and simmer for ten minutes on high heat, open the lid to collect the juice, turn off the heat and put the black pepper on a plate.

When stewing rabbit meat, put more ginger, onion and garlic slices to remove the fishy, put star anise, cinnamon bean paste and other seasonings to suppress the fishy smell of rabbit meat, and then pour in high liquor when stewing, now it has become a common meat on the table because of a large number of artificial breeding. In addition to Sichuan, Chongqing, Guangdong, Fujian and other regions are the main rabbit meat consumption areas. In recent years, the consumption of rabbit meat in northern cities such as Beijing and Inner Mongolia has also increased rapidly.

We have a lot of hares in the mountains, and in winter, it snows a lot, so we go to the mountains to catch rabbits, and go to the mountains with the adults, and make a live buckle with a wire and tie it to a branch.

I also bought a rabbit, and some vegetables, I plan to make braised rabbit meat at home to eat, let's take a look at how to make it, the best way to make braised rabbit meat, just 2 steps to easily remove the smell of earth, one is not enough to eat. Rabbit meat is very delicious, it is not much fat, basically all lean meat, the key step in making rabbit meat is to remove the fish, let's share in detail, its entire production process.

Use cooking wine to get rid of fishy smells, because cooking wine has a very powerful function that can get rid of a lot of strange flavors.

I think if you want to get rid of the earthy smell of rabbit meat, you can first roast the rabbit over fire, and then put it in a pot for stewing, and it is best to put more cooking wine, white vinegar, and rock sugar, so that the stewed rabbit meat will not have so much fishy smell.

Braised rabbit meat with wine flavor. The unique nature of rabbit meat with a strong earthy smell determines that the cooking method is rarely stewed, and the most is braised in the red. There are a variety of special flavor recipes such as sugar, five-spice, fragrant ginger and wine.

If you want to remove the fishy smell of stewed rabbit, then we can put onion and garlic, coriander, cooking wine, light soy sauce, white wine and other condiments to marinate for half an hour, so that there will be no fishy smell when you eat it.

Prepare winter bamboo shoots, green onions, shiitake mushrooms, star anise, ginger, rock sugar, salt, shallots, dark soy sauce, light soy sauce, dried chilies, vegetable oil, rice wine, ginger, and green garlic. Once the ingredients are ready, you can prepare some warm water, put the rabbit meat in it and cook it, then take it out and rinse it with cold water. Add oil to the pot, add ginger, green onions, ginger, chives, fry potatoes until fragrant, add an appropriate amount of rice wine and cook for a while.

Prepare some fresh rabbit meat, chili, onion, dried chili, star anise, pepper, salt, salad oil, sugar, soy sauce, cooking wine. Cut the rabbit meat into cubes and marinate in cooking wine for 15 minutes to remove the fishy smell. Add some oil to the pot, fry the dried chili, star anise, and Sichuan pepper over low heat to bring out the fragrance, and then change the heat to add the rabbit meat, and stir-fry quickly to change color.

Add some cooking wine, continue to add chili peppers and onions, drizzle with soy sauce, stir-fry evenly, add a little sugar to enhance freshness, season with some salt, and serve. Put chopped green onions, ginger slices, and garlic cloves into hot oil and stir-fry, add Sichuan pepper, dried chili peppers, bean paste, add an appropriate amount of water, and finally add rabbit meat to the water. Simmer for 60-90 minutes, drain the soup, serve on a plate and sprinkle with white sesame seeds.

The meat itself has a strong earthy smell, especially from hares. The first of the two flushing methods is to rinse with tap water. Turn off the small tap water valve, don't turn it off, and let the water flow continue to rinse the rabbit meat.

This is also a common way to flush things in the kitchen. If you make it at home, change the water every hour to avoid wasting it.

When marinating rabbit meat, don't put too much salt, just have a base taste. Add white pepper to get rid of the fishy smell and stir every hour. On the one hand, it can make the taste of rabbit meat more uniform, and on the other hand, it can prevent the outermost layer of rabbit meat from being dried by the wind and affecting the taste.

If you want rabbit meat to have no earthy smell, the marinating time must be enough. Let the flavor of the seasoning enter the rabbit meat. If the marinating time is insufficient, the flavor of the seasoning will not enter the meat, and when it is remade, it will emit an earthy smell from the inside out.

When stewing rabbit meat, you first need to blanch the water, put water in the pot first, then put in the rabbit ginger slices, cook in cooking wine, and remove it after about 5 minutes, so that the earthy smell will be removed when you make it; The excipients that need to be put in are green onions, dried shiitake mushrooms, onions, enoki mushrooms, powder skin, pepper, coriander, ginger, thirteen spices, chicken essence, light soy sauce, dark soy sauce, Sichuan pepper, dried powder, chili pepper, red oil, sesame oil.

I think you need to blanch the water in a pot under cold water, put ginger slices in the blanching water, and remove the fishy smell with cooking wine; Star anise, Sichuan pepper, spices, bay leaves, dark soy sauce, green onions, ginger and garlic.

You can put cooking wine, then you can put in liquor, you can put in beer, you can put lemon slices.

Blanch the rabbit meat with boiling water for about 3 minutes, remove it to control drying, add white vinegar and cooking wine and turn it over a few times, then add condiments, turn to low heat and simmer slowly after boiling over high heat. The rabbit meat produced in this way has no fishy smell.

Soaking, rabbit meat should be soaked many times, blood water can be separated, salt, liquor, ginger slices, etc. can be added to improve the fishy effect2. Blanch, braised rabbit meat must be blanched, which can remove most of the fishy smell3. Put more materials, rabbit meat "eats", put less but not delicious, few people steamed rabbit meat.

1. Blanch the pot under cold water and add cooking wine, ginger and shallots, and wash off the blood.

2. Heat the oil in a pan, add potato cubes, fry until golden brown, leave the bottom oil, stir-fry chives, ginger, garlic, peppercorns, ingredients, add rabbit meat, add cooking wine, caster sugar, soy sauce, and stir-fry until medium-cooked;

3. Finally, add boiling water and rabbit meat, sprinkle in dried red pepper, cover and simmer for about 15 minutes

Rabbit meat is lean and requires pork as an introduction to make it delicious. Rabbit meat needs to be marinated before cooking, seasoning: ingredients, green onions, ginger, cooking wine, light soy sauce, salt, garlic, dried chilies, Sichuan peppercorns, white wine, tangerine peel, lard, sugar.

Method: Cut the rabbit meat into pieces and blanch it with water, skim it clean after the foam comes out, remove the rabbit meat, and leave the soup for later use.

Put the lard in the pot, sprinkle in the green onion, ginger, garlic, chili, pepper, and stir-fry until fragrant.

Put in the prepared rabbit meat, pour in light soy sauce and white wine and stir-fry, and after the rabbit meat changes color, pour in an appropriate amount of water. Add salt, tangerine peel and sugar, bring to a boil over high heat, then turn to low heat and simmer. The rabbit meat produced in this way has no fishy smell.

Eating meat gives people a momentary sense of satisfaction! For us "meat animals", not eating meat always feels like something is missing, and in our fridge the last thing that is lacking is all kinds of meat, fresh pork, beef in sauce, lamb rolls, salt duck, chicken products! Although the ** of meat has soared, it cannot stop our desire to buy meat.

There is a colleague of a husband who said that his wife, the dishes she cooks are very difficult to eat, and the smell of meat and fish is very strong, and there is no way to eat it!

So, how do we completely remove the smell from meat? I looked at the book, asked the teacher, and the conclusion was that it was soaked and marinated, but it was just some meat, just like some of the smell was relatively large, and some of the flavor would be removed relative to it. Recently, I interviewed a Southern chef and learned from him and came up with a very effective way to remove the body.

Whether it's rabbit meat, beef or pork, this method is very suitable.

First of all, soak all kinds of meat into large pieces, soak in water, beef foam for 8-10 hours, lamb for 4-6 hours, pork foam for 2-4 hours, in addition to soaking, add some cooking wine, white wine, chili peppers and a large amount of it can effectively eliminate the taste! So, no matter what kind of meat is stewed, don't go straight and add the water for this step, and you can lighten the taste and make a boiled soup with more meat! Soaking is just the first step, here is the focus, add a lot of water to the pot, put it on the stove, adjust the heat to the minimum, put the soaked meat in the water, slowly heat it over low heat for about 30 minutes, you will find that the water in the pot is already red, thick floating top floating, it is very smelly.

I will make meat, wash it with warm water, you can do it! This method is called "tap water" in the chef community, which is the secret of the big kitchen, and it is also the delicious meat. It's delicious, the soup is good, you're making it.

You can try this method, it's really good! After adding this 1 step, the smell in the meat is basically automatically depleted, and the meat will be gentler and the soup will be fresher!

Wash the rabbit meat, chop the pieces, cool the pot under water, boil the water and rinse off the foam, then change the water and then stew, add star anise, cinnamon, bay leaves, sweet wine and green onion and ginger, and add salt to taste before turning off the heat.

After the rabbit is killed, the blood in the rabbit meat must be cleaned, so that the rabbit's meat does not have so much earthy smell.

You can use more chili peppers and peppercorns, and you can also cover up the earthy smell, which will also cause the meat of this rabbit to be more delicious.

You can marinate it with a lot of ginger water when stewing, and the rabbit meat will not have an earthy smell.

Clean the rabbit meat, chop it into small pieces, put it in the container, add white pepper, salt, cooking wine, marinate for half an hour, pour an appropriate amount of water into the pot, put in the green onion, ginger slices, cooking wine, and then put the rabbit meat in, blanch the water for 5 minutes and then take it out, boil the oil, put in the green onion, ginger slices, chili, pepper, bean paste, add the rabbit meat after frying, stew in the appropriate amount of water on the road for an hour, and wait for the soup to be cleaned up and you can eat, the meat that comes out of this way has no earthy smell, especially fragrant.

Clean the surface of the rabbit, then cut it into pieces and put it in the pot, put water in the pot, put in the star anise pepper and some other ingredients, add cooking wine, so that the taste will be better.

When stewing rabbit meat, first put cooking wine to blanch the water, and then add some spices when stewing, so as to remove the earthy smell.