Chinese Food
Bittern hare
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Usually, I seldom make things at home by myself. Because my mother's pickles are very delicious. Every time I bring them to the company, they will get unanimous praise from my colleagues, and they will think about what they have eaten. So I don't need to do it by myself. My mother does it for me. A rabbit sent by my colleague. I think the best way in summer is to eat it bitterly. But I have no confidence in my craft. I was going to get it from my mother to help me. Today's report makes me have different plans. Always rely on my parents for everything. Never. What should I do when my parents can't do it? It's better to learn by hand now. What's more, you can ask such a good teacher if you don't understand. You can also avoid the loss of such a good craftsmanship. There are many kinds of craftsmanship. Why not? So he took advantage of the house at home. First he thought about how to marinate the hare. It's very important to get rid of fishy smell. I soaked the hare for several hours before I boiled the water. Four of them were changed
Cooking ingredients
Cooking Steps
Step1:Add ginger slices and garlic slices into cold water, rabbit slices, and then add some cooking win
Step2:Bring to a boil. Cook for a few minutes more. In the middle, you can remove the blood foam. Then take it out and wash it for standby
Step3:Put some oil in the pot. Add bean paste and soybean paste and stir fry
Step4:Add in the scallion and ginger slices and stir fry to give the fragrance
Step5:Add some water and soy sauce
Step6:Prepare the bittern spices. The most basic ones are cinnamon, star anise, pepper, chili, Xiangye, pepper, cardamom, etc. you can also add other spices; put them in and cook together
Step7:Then put the rabbit that has just been fried in water into it
Step8:Cover. Bring to a boil over high heat. Bring to a boil over low heat for 30 minutes. Soak for another three hours
Step9:When it's cool, cut it into pieces and put it on a plate.
Cooking tips:1. The hare has a strong taste. Therefore, deodorization is the key - you can soak the hare for several hours first. In the middle, you can constantly change the water. You can soak some of the blood out of the hare; 2. You can blanch the hare again. When you blanch the hare, you can add onion and ginger slices. You can add cooking wine. You can further deodorize the hare; when you blanch the hare, you can no longer use ginger slices and scallion slices; the hare that has been blanched needs to be washed clean and prepared; 3. You can stir fry soybean paste and bean paste in advance Add ginger and scallion to stir fry (then change). Add soy sauce and proper amount of water after stir fry. It's better to have no hare; 4. Add marinade. Cinnamon, pepper, pepper, cilantro, cardamom, ginkgo, etc. which are generally necessary at home. You can also buy marinade seasoning bag directly for convenience; 5. Put in hare, boil over high heat, then turn to low heat. Boil for 30 minutes But let it soak in the brine for another three hours, not too long. The hare is easy to ripen. I spent the whole night soaking. I think so
