Stir-fried rabbit with green onions, this is how it’s made

Rabbit meat is the most commonly eaten meat for us, and there are many ways to cook it. After eating braised rabbit meat, why not try stir-fried rabbit meat with green onions? The delicious rabbit meat paired with fragrant green onions makes you salivate just thinking about it. Let us learn how to make stir-fried rabbit meat with green onions.

Stir-fried rabbit with green onions is a famous Han Chinese dish with good color, aroma and taste, belonging to the Zhejiang cuisine. This dish is light pink in color, the meat is tender and fresh, and the aroma of scallion oil is fragrant. First, cut the rabbit meat into thin slices 4 cm long and 1.7 cm wide, put them into the pot, add fine salt, 5 grams of Shaoxing wine and egg white and stir until firm, use 10 grams of wet starch to coat, add 10 grams of sesame oil and mix well, and cut the green onion into shreds for later use. Put soy sauce, sugar, vinegar, MSG, 10 grams of Shaoxing wine and 10 grams of wet starch into a bowl to make a sauce, stir-fry, heat the pan on medium heat, grease the pan with oil, then add lard and heat until 40% hot (about 88℃), then add rabbit meat, stir with chopsticks until cooked, and pour into a colander. Leave some oil in the pot, add scallions and ginger slices and stir-fry until fragrant, then add rabbit meat, pour the mixed juice with 15 grams of water into the pot, turn it over a few times to coat it with the sauce, and drizzle with sesame oil.

Materials:

200 grams of raw, tender rabbit meat. 1 egg white, 100 grams of green onions. 6 grams of Shaoxing wine, 15 grams of soy sauce, 2 grams of sugar, 2.5 grams of ginger slices, 2 grams of vinegar, 1 gram of refined salt, and 500 grams of cooked lard (about 60 grams consumed).

Preparation method:

Cut the rabbit meat into slices 4 cm long and 1.7 cm wide, put them into the pot, add fine salt, 5 grams of Shaoxing wine and egg white and stir until stiff, starch it with 10 grams of wet starch, add 10 grams of sesame oil and mix well, and cut the green onion into shreds for later use. Put soy sauce, sugar, vinegar, MSG, 10 grams of Shaoxing wine and 10 grams of wet starch into a bowl to make a sauce, stir-fry, heat the pan on medium heat, grease the pan with oil, then add lard and heat until 40% hot (about 88℃), then add rabbit meat, stir with chopsticks until cooked, and pour into a colander. Leave some oil in the pot, add scallions and ginger slices and stir-fry until fragrant, then add rabbit meat, pour the mixed juice with 15 grams of water into the pot, turn it over a few times to coat it with the sauce, and drizzle with sesame oil.

Taste characteristics:

The color is light red, the meat is delicate and tender, and the aroma of scallion oil is fragrant.