Braised rabbit meat tastes better this way

Rabbit meat has high nutritional value, the meat is very delicious, and it tastes great when cooked. It is a very delicious meat ingredient. There are quite a few ways to cook rabbit meat, among which braised rabbit meat tastes the best. Let's learn how to make braised rabbit meat.

Benefits of eating rabbit meat: Rabbit meat is rich in protein, more carbohydrates, a small amount of fat (the cholesterol content is lower than most meats) and sulfur, potassium, sodium, vitamin B1, lecithin and other ingredients. It is used for spleen deficiency, weak qi or malnutrition, fatigue, spleen and stomach yin deficiency, thirst, dry mouth, gastrointestinal heat, vomiting, and bloody stool.

Braised rabbit meat is a famous Han Chinese delicacy, belonging to Sichuan or Hakka cuisine. It has a red color, a fragrant and tender meat, and is salty, sweet, sour, and spicy. It is fresh and fragrant, rich in nutrients, fat but not greasy, and lean but not hard.

Ingredients: 500 grams of wild rabbit meat, 50 grams of canned bamboo shoots, 25 grams of pine mushrooms, 5 grams of starch, 50 grams of oil, 750 milliliters of chicken broth, 2 grams of salt, 15 grams of soy sauce, 25 grams of balsamic vinegar, 15 grams of fresh ginger, 0.5 grams of chili powder, 15 grams of sugar, 15 grams of green onions, 5 peppercorns, 15 grams of cooking wine, 500 grams of peanut oil (actual consumption: 60 grams), 5 grams of aniseed, 1.5 grams of MSG, 3 grams of sesame oil, and 25 grams of soybean paste.

Production process

1. Cut the rabbit meat into 4 cm square pieces, put it into a basin, add clean water and soak it for half an hour to remove the grassy smell and red pulp, blanch it with boiling water, wash it, drain the water, put it into a bowl, add soy sauce, salt and cooking wine, mix well and marinate it.

2. Cut the canned bamboo shoots into water chestnut pieces; soak the pine mushrooms in water, wash off the mud and sand, remove the stems and roots, and cut into slices; pick and wash the rapeseed, then cut into elephant eye pieces; peel the ginger, slice it and beat it until it becomes soft; peel the onions, wash them, cut them into sections, and set aside.

3. Heat the wok, add peanut oil and heat it to 40%. Put the marinated rabbit meat into the wok in three batches and fry until it turns red. Remove from the wok and pour out the oil.

4. Leave a little oil in the wok, add peppercorns, aniseed, scallion segments, and ginger slices and stir-fry briefly, then pour in the fried rabbit meat, add soybean paste, cooking wine, sugar, salt, soy sauce, balsamic vinegar, and chicken broth. Bring to a boil, add MSG, adjust the taste, add pine mushroom slices, bamboo shoots, and oil, then simmer until crispy and tender. When there is a little oil left, turn to high heat, add starch to thicken, sprinkle with chili powder, drizzle with sesame oil, remove from the pan, and serve in a bowl.