Chinese Food
Braised rabbit meat
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Rabbit meat is characterized by high protein, low fat and low cholesterol. Rabbit meat contains up to 70% protein, which is higher than ordinary meat, and its fat and cholesterol content are lower than all meat. Therefore, there is a saying of element in meat. It tastes better from late autumn to the end of winter every year. It is the ideal meat for obese and cardiovascular patients.
Cooking ingredients
Cooking Steps
Step1:That's all the stuf
Step2:What delicious dishes pay attention to is fresh ingredients. They are all bought in the market. Even some of them are a little expensive, they can't resist my temptation to delicious food. Hahaha..
Step3:The rabbit also went home after being treated. Wash and add four or five pieces of ginger and a handful of shallots. Then sprinkle 5g of salt and pour a little cooking wine to mix the rabbit meat evenly. Then keep still for 1530 minutes.
Step4:I usually deal with other seasonings in about 20 minutes. When it's time, I will discard the ginger and onion in it. Put the extra water in it and add a little thin water thickener powder to it. Wrap the rabbit meat evenly and then prepare for the next step.
Step5:Pour the oil in a cold pot. The oil can be a little more appropriate. It's not to put the rabbit meat into the oil pot and slide it
Step6:I don't like frying so much that I don't think rabbit meat is so delicious. I usually fry it in oil
Step7:It's about 10 minutes. It's like this
Step8:Then wash the pot and pour the oil into it. At this time, you don't need too much oil. You can put pickled peppers, pickled ginger and garlic into the pot together. Add Pixian bean paste, soy sauce, soy sauce, vinegar and sugar, stir fry the above materials together with rabbit meat. Then add oyster sauce, fat beef, lamb and rabbit seasoning, throw them away and continue to stir fry. Make the rabbit meat taste good.
Step9:Add boiling water (remember that it must be boiling water or hot water) if it's suitable for frying. Rabbit meat is swollen at this time. If you remove the cold water and cause rabbit meat to shrink, it's not fresh and tender. Add boiling water and marinate some rabbits, then you can cover the pot and burn it for more than 30 minutes.
Step10:Keep a little sauce in it. Then add the sliced erqingtiao and fresh ginger and stir fry for a while.
Step11:Finally, you can put it on the plate. Take a delicious bite. It's easy and miserable (Chongqing dialect). Hahahaha.
Cooking tips:I like this dish very much. We in Sichuan and Chongqing prefer to cook meat with pickled peppers and ginger. I like it very much. I hope you also like to have skills in making delicious dishes.
