Speaking of rabbit meat, we have stewed rabbit meat and roasted rabbit meat here in Guangzhou. Because the fat content of rabbit meat is very low, it will not get fat after eating, so we still like it very much, and the meat is delicate and tastes good ~
Seasoning: 20g scallion, ginger 15g, 5g sugar, yellow wine 10g, cinnamon 1g, pepper 1g, star anise 1g, monosodium glutamate 1g, peanut oil/kloc-. Wash and soak rabbit meat.
Pour an appropriate amount of cooking oil into the pot, add pepper, star anise and dried pepper and stir-fry until fragrant. Turn to medium heat, add rabbit meat, stir fry quickly until it changes color, and cook a spoonful of cooking wine for the second time to remove fishy smell. Continue to add onion and pepper, drizzle with soy sauce and stir well. Add oil, mash garlic, stir-fry garlic in a pot, then add rabbit meat and stir-fry until fragrant. Stir-fry and add shredded ginger, star anise, thirteen spices powder, chicken essence and a little salt. Don't add too much salt, because rabbit meat was salted at first. ).
Prepare onions and green peppers and cut them into small pieces; Rabbit meat is almost cooked, and soup is getting less and less. Add some salt to taste, then add onion and green pepper and stir well. Friends you like must try.
There are many ways to make rabbit meat, and the taste is different. As far as the whole country is concerned, Zigong, Sichuan Province should be the place where the cooking of rabbit meat is studied the most. Fresh pot rabbit, cold food rabbit, raw braised rabbit, rabbit meat paste and red oil rabbit diced are all delicious with rabbit meat as raw materials.
Ingredients: 500g rabbit meat, green pepper 1 piece. Accessories: 4 dried peppers, 10 pepper, 4 cloves garlic, 3 shallots, 1 tbsp vegetable oil, 1 tbsp bean paste, 2 teaspoons salt, 2 teaspoons sesame oil, 3 teaspoons cooking wine, 2 teaspoons pepper oil and 1 tbsp dry starch.