food
Cut the rabbit meat into small pieces, green and red pepper pieces.
Shredded ginger, soy sauce, soy sauce, salt, cooking wine.
working methods
1, put more oil in the pot and stir-fry the ginger slices.
2. Pour in the rabbit meat and stir fry until the surface of the rabbit meat is burnt.
3. Add green and red pepper pieces and stir fry for a while.
4. Sprinkle with salt, cooking wine, soy sauce and soy sauce and mix well, then serve.
Fried diced rabbit meat
Fried diced rabbit meat
food
Boneless rabbit meat block
Cooking wine, soy sauce, soy sauce, corn flour, sesame oil, onion, ginger, garlic, dried pepper, pepper, star anise and salt.
working methods
1. Pickled rabbit meat: Add cooking wine, soy sauce and cornmeal to rabbit meat and mix well. Add appropriate amount of sesame oil and mix well.
2. Cut the onion, slice the ginger and garlic, and cut the dried pepper.
3. Heat the pan and put the oil in it. Saute onion, ginger, garlic, dried pepper, pepper and star anise until fragrant, then add diced rabbit meat, stir-fry over high fire until it changes color, then pour in soy sauce and sprinkle with salt.
Roasted rabbit meat in iron plate pot
Roasted rabbit meat in iron pot
food
700 grams of rabbit meat is cut into large pieces.
2 grams of red pepper powder
2 grams of black pepper
Flour 15g
250 grams of chicken soup
5 grams of Worcestershire sauce
2 grams of dried mustard
Fresh rosemary leaves
working methods
1. Spread the rabbit meat evenly with red pepper powder, Worcestershire sauce, dried mustard, black pepper and flour.
2. Fry the marinated meat in an iron pan until the surface is golden.
3. Pour the chicken soup into a flat-bottomed iron pan, put it in the oven, and bake in the oven 180 degrees for about 55 minutes.
4. Put the roasted rabbit on a plate, pour the roasted oil on the rabbit and sprinkle with fresh rosemary.
Fried beer rabbit meat
Fried beer rabbit meat
food
Rabbits about 1200g in size, cut into pieces.
Sliced fresh mushrooms.
1 celery root diced
Cut a small amount of green pepper into strips.
2 medium-sized onions, shredded.
4-6 cloves of garlic, peeled and patted loosely.
80 g flour
30 olive oil
30 grams of butter
1 half beer
Half a cup of chicken soup
2 grams of salt
1 g freshly ground black pepper
4 grams of mustard granules
30 grams of brown sugar
15g chopped fresh parsley
working methods
1. Sprinkle coarse salt on the rabbit meat, put it on a plate and let it stand for 30 minutes to an hour.
2. Cover the surface of rabbit meat with flour and put it on a plate. Heat the pan, after the butter melts, put the rabbit pieces in the pan and fry until brown, and fry for 5 to 6 minutes without stirring. Then turn over, fry the other side until brown, and put it in the pot for later use.
3. Pour olive oil into the wok, spread celery, onion, mushroom slices and garlic, spread a layer of fried rabbit meat, put it into the wok in a single layer, add green peppers, pour beer and chicken soup, sprinkle with salt and pepper, and bring to a boil.
4. Keep the boiling very low and cook for 45 minutes on low heat until the rabbit is cooked and tender. Add mustard and brown sugar, add more salt and pepper after seasoning.
6. Sprinkle with chopped parsley. Serve with crispy bread, noodles or rice.
Roast whole rabbit
Roast whole rabbit
food
Whole rabbit 1
80 grams of butter
80 g honey
20g mustard
2 grams of salt
2 grams of pepper
2 grams of curry powder
working methods
1, put the whole rabbit meat into a shallow baking tray.
2. Mix all the seasonings, spread them on the rabbit meat and let them stand for more than 4 hours.
Brush a layer of oil on the rabbit meat before baking.
4. 180 degree baking 1 hour to 1 hour 15 minutes. In the baking process, before the rabbit meat matures, brush a layer of honey on the surface of the rabbit meat.
Stewed rabbit meat
Stewed rabbit meat
food
15g olive oil
About 700 grams of rabbit meat, cut into large pieces.
3 cloves of garlic (chopped)
1 glass of dry white wine
Half a cup of chicken soup
sea salt
Fresh thyme
working methods
1. Heat a large wok with medium-high fire and put oil in it. Add the rabbit meat pieces until they are all fried until golden brown. Be patient when coloring meat, and be careful not to turn it too often. Season with salt and pepper.
2. Then put the chopped garlic into the pot and continue to stew the rabbit meat with low fire for about 2-3 minutes.
3. Pour out the caramel juice and white wine. After the wine evaporates, what remains is syrup-like wine, and then chicken soup is added. Stew for about 30 minutes until the internal temperature reaches 66 degrees.
4. Sprinkle fresh thyme with boiled green beans and mashed potatoes.