Chinese Food
Braised rabbit meat
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Cooking ingredients
Cooking Steps
Step1:After the rabbit is cleaned, cut the meat into pieces of suitable size. Soak it in water for 20 minutes. Soak the blood in the meat out and take ou
Step2:Boil a pot of boiling water. Blanch the soaked rabbit meat. Remove the dirt and impurities
Step3:Drain after bailing out
Step4:Slice scallion and ginger. Put anise and pepper into the seasoning box
Step5:Put the rabbit in the pressure cooker
Step6:Add onion and ginger, seasoning box
Step7:Pour in half a glass of white wine
Step8:Add 1 tablespoon of soy sauce. A little vinegar
Step9:Season with a little sugar
Step10:Simmer in the pressure cooker for about half an hour. Turn off the heat and let it open. Add some salt and soy sauce. Sprinkle in the coriander to get out of the pot.
Cooking tips:There are three steps to make rabbit meat taste delicious and crispy at the entrance - (one bubble, two scalds and three stews) one bubble - soak in cold water. Soak out the blood water inside the rabbit meat. The taste of the meat will improve a lot. Two scalds - blanch in boiling water. Remove the dirt and impurities on the surface of the rabbit meat. Three stews - the hare meat is stronger than the general rabbit meat. Use the high-pressure pot to stew. The final product is especially crispy. The entrance of the instant rabbit meat is one It has a special smell of fishy smell. It can be effectively removed by adding white wine, scallion and ginger, star anise and pepper. It has skills to add a little sugar to make rabbit taste more delicious and delicious.
