What does rabbit meat go well with? How?

The food I want to share today is also a combination of Chinese and Western dishes, I use the Japanese cooking method to make and, combined with our Chinese food a soaking, boiling, a production method, I will first break down the rabbit legs. <>

The smoked rabbit leg at home has a strong flavor and aroma.

Let's talk about the production method of rabbit legs first, after the fresh rabbit is slaughtered, cleaned, hung for about 10 hours, and then put it in a basin to add salt, star anise, a little soy sauce, marinate for 1 day, and then hang it out and set aside. Cypress branches "Generally in the mountains of many rural areas in Sichuan, we generally use branches to smoke meat". Prepare the hook and bracket, hang the rabbit, put a branch underneath it, light a small fire and start to smoke, the rabbit's skin turns sauce red, and the skin has no moisture.

Take it out and hang it on the balcony for later use. <>

Rabbit legs and rabbit heads, in our Chengdu is very famous, generally have spicy rabbit heads, delicious and fragrant, rabbit meat is generally made of tangerine peel rabbit meat, I used the method of frying today, and then I will share the production method of this dish according to my production process is as follows.

The cherry tomatoes have a main anti-greasy effect.

Butter shredded rabbit.

Ingredients: Smoked rabbit legs.

Excipients: potatoes, cherry tomatoes, ginger slices, diced green onions.

Flavor: butter, Maggi, ground black pepper.

Production method: First of all, clean the smoked rabbit leg meat with warm water, and then soak it in water for 10 hours, so that the rabbit leg meat can fully absorb the water so that it does not taste firewood, and then boil it with water, put it in the rabbit leg and cook it for a few hours, then take it out and let it cool, and tear it by hand for later use.

Dice the potatoes, dice the green onions, and slice the ginger for later use.

Put boiling water in a pot, boil the diced potatoes for 8 minutes, remove them, and set aside.

Put oil in a pan at 80°, add diced potatoes and fry until golden brown for later use.

Take a non-stick pan, put in the butter and burn, then put in the diced green onion and ginger slices and fry until fragrant, then put in the shredded rabbit legs, stir-fry over low heat, then add black pepper, stir-fry, 1 minute later, add the flavor is extremely fresh, flip for 30 seconds, put it on the plate, and serve it with cherry tomatoes.

Rabbit meat can be stewed with white radish, super delicious, can also be braised with green onions, ginger and garlic, bean paste to stir-fry for a while, put some cooking wine to go down and stuff for a while, the fragrance is fragrant, you can eat two bowls of rice.

Lettuce roasted rabbit meat is a classic dish in Sichuan cuisine, both belong to the sweet and cold nature, the food is combined and fried together, you can give full play to the nutritional value of the two, when the rabbit meat is cut into pieces and marinated and braised, and then add the cut lettuce pieces and simmer for ten minutes.

It is a perfect match with carrots, you just need to wait for the rabbit meat to be half an hour, then put in the carrots, and wait for another half hour.

Summary. Hello dear, I'm glad to answer your questions. Rabbit meat is delicious with chicken and pork.

Hello dear, I'm glad to answer your questions. Rabbit meat is delicious with chicken and pork.

Rabbit meat is best paired with chicken or pork. Rabbit stewed chicken and pork, the ingredients to be prepared: rabbit meat, chicken, pork ribs, green onions, ginger, salt, touch oil, dried chilies, star anise, cumin, Sichuan pepper, oyster sauce and hail pure, five-spice powder, sugar, dark soy sauce, shiitake mushrooms.

The practice of rabbit stewed chicken and pork is as follows: 1. Handle rabbit meat: chop rabbit meat into small pieces, try to be slightly smaller, soak in water for one hour, change the water every twenty minutes in the middle, or blanch it with boiling water, so as to remove impurities and grass smell in the meat.

2. Handle chicken and pork: the whole chicken is fine, and the same is chopped into small pieces; Pork ribs are used, the pork ribs are lean and fat, delicious, and the best ones are not greasy. Then these two types of meat are blanched in water, pot under cold water, boil for a few minutes, skim off the foam, and finally take out and rinse with warm water for later use.

3. Stir-fry rabbit meat, chicken, pork ribs: Heat the oil, put the minced green onion and ginger, and the dried chili pepper to stir-fry until fragrant, pour in three kinds of meat, stir-fry over high heat, then add dark soy sauce, oyster sauce, salt (a little bit), star anise, fennel, pepper, sugar, shiitake mushrooms, etc., pour all the ingredients into it, stir-fry, and fry the meat until the surface becomes golden brown and there is no moisture.

4. High-pressure stew: After stir-frying, pour it into the pressure cooker and press it in the pressure cooker for about half an hour until the socks are very soft and rotten. 5. Collect the juice and leak the Huai:

After the pressure cooker is out of the pot, continue to return to friends and pour it into the pot, at this time the meat is cooked, add some salt to adjust, and when the juice is very small, sprinkle with chopped green onions, etc., you can eat it out of the pot.