[How do rabbits cook to be delicious]_ practice _ practice Daquan
Rabbit meat has a tender meat quality, delicious taste, and rich nutritional value. As a result, rabbit meat has become a favorite food for more and more people.
There are many ways to make rabbit meat, such as rabbit meat soup, rabbit meat hot pot, and rabbit leg cooking, which are more classic cooking methods.
So, what are the specific steps to make these dishes?
The highlights will be introduced one by one for the culinary enthusiasts who are interested.
First, rabbit meat soup ingredients: 300g of rabbit meat, 50g of red dates, the right amount of chicken essence, the right amount of salt, the right amount of pepper, the right amount of ginger.
Prepare the rabbit meat and jujube, wash the rabbit meat and chop them into pieces.
Soak the rabbit in water for 1 hour.
Add the rabbit meat to the soup pot, add ginger slices and an appropriate amount of water.
Bring the fire to a boil, turn to simmer, add red dates to the boil until 1 hour, and continue to boil for 30 minutes.
Put the cooked rabbit broth into a bowl and season with salt chicken and pepper.
Second, rabbit meat hot pot ingredients: 750 grams of net rabbit meat, 500 grams of cabbage, 250 grams of wet lovers, 25 grams of Shaojiu, 10 grams of salt, 2 slices of ginger, 1 scallion, 50 grams of cooked soy sauce Method: 1.
Cut the rabbit meat into 4 cm square pieces, remove it into the boiling water pot, rinse it with water, then put it in a wok, add water to skim the floating foam, and add wine to cook until the rabbit meat is cooked.
Cut the cabbage into 5 cm long strips and cook in a boiling water pot.
Wash the wet fans.
Add cabbage and vermicelli to the hot pot, then add the cooked rabbit meat, and pour the rabbit broth.
Prepare another 1,000 grams of fresh broth and add it to the boil and serve immediately.
Comes with 1 small dish of cooked soy sauce and spicy soy sauce for dipping.
3. Raw ingredients for cooking rabbit legs: 500 grams of rabbit hind legs, 50 grams of pine nuts, 1 dried chili, 50 grams of jujube, 25 grams of soy sauce, 500 grams of cooked soybean oil (actual consumption 40 grams), 25 grams of cooking wine, and shallots10 grams, 15 grams of sesame oil, 10 grams of ginger flakes, 100 grams of sugar, 5 grams of garlic, 1 gram of MSG, 750 ml of chicken soup, and 20 grams of hot sauce.
Remove the bones from the hind legs of the rabbit, cut into long strips, wash, mix well with soy sauce, and marinate for 4 hours to produce a flavor.
Heat the wok, pour in the cooked soybean oil, and cook for 30%. Put the rabbit leg in the pot and fry it into golden brown. Pour it into a colander, drain the oil, and pour out the remaining oil.
15 grams of remaining oil in the original wok, stir-fry the shallot, ginger slices, garlic head, jujube, pine nuts, dried peppers and scent, pour into chicken broth, add rabbit strips, spicy miso, soy sauce, white sugar, refined salt, MSG, cooking wine, cover, cook on low heat for an hour, pick out onions, ginger, garlic, pepper, and boil over high heat, simmer, topped with sesame oil, and cook.
Serve the rabbit, jujube and pine nuts in a bowl when serving.