How to make delicious fresh rabbit meat

Rabbit meat is a delicious food. Many people like to buy rabbit meat and cook it at home. There are many ways to eat rabbit meat, such as osmanthus rabbit meat, boiled rabbit meatballs, braised rabbit meat, etc. Different dishes are made with different methods and techniques, so there are naturally some differences in flavor, but they are all delicious. Here are three ways to cook rabbit meat!

1. Osmanthus Rabbit Meat

(1) Soak the rabbit meat in clean water, remove it, drain it, cut it into large slices 2 cm wide, 3 mm thick, and 5 cm long, put it in a porcelain bowl, add clean water and soak it with baking soda for 30 minutes to remove the bloody smell, then rinse it twice with cold water, wrap the rabbit slices with clean gauze, squeeze out the floating water, and add cooking wine and soy sauce to marinate. Coat with flour and cook the raw osmanthus rabbit meat.

(2) Cut the green onion and ginger into thin strips; crack an egg into a bowl and add starch to mix well. Take a small bowl and add 10 ml of fresh soup, salt, Shaoxing wine, sugar, osmanthus, MSG, and sesame oil to mix well and blend into a salty and sweet sauce.

(3) Heat the pan and add cooked peanut oil. When it is 50% hot, coat the rabbit slices coated with flour in egg batter one by one and fry until golden brown. Pour into a colander and drain the oil.

(4) After cleaning the original wok, add 25 grams of cooked peanut oil, heat it up, add chopped green onion and ginger and stir-fry until fragrant, pour in the fried rabbit slices, add the seasoning sauce and stir-fry evenly, pour vinegar along the edge of the wok, stir evenly, and sprinkle with the remaining sesame oil.

2. Boiled Rabbit Meatballs

(1) Soak the rabbit meat in water for 4 hours to remove the blood foam and grass smell, wash it, remove the fascia, and chop it into a paste with two knives.

(2) Put the rabbit puree into a porcelain bowl, add cooking wine, egg white, refined salt, 5 grams of sesame oil, and starch and mix well to make the filling.

(3) Squeeze the mixed filling into 3 cm balls, blanch them in boiling water, remove them from the water and let them cool.

(4) Cut the cucumber and ham into slices; remove the Chinese cabbage stems, wash them, cut them into slices, blanch them in boiling water, and cool them; pick and wash the soaked birch mushrooms, cut them into thin slices; pick and wash the coriander, and cut them into sections; soak the day lily in water, pick and wash them, squeeze out the water, and cut them into sections; peel the green onion and ginger, wash them, and cut them into shreds; pick and wash the soaked white fungus, cut them into slices, and set aside.

(5) After cleaning the casserole, add chicken soup, shredded green onion and ginger, various ingredients, soaked dried shrimps, and white fungus slices. Then add cooking wine, salt, and MSG. Bring to a boil, adjust the taste, add rabbit meatballs and pine mushroom slices, and when cooked, remove the main and side ingredients and place them in small bowls.

(6) Remove the foam from the original soup in the casserole, add balsamic vinegar, pepper powder and sesame oil to make it sour and spicy, add coriander, bring to a boil, and pour the soup over the rabbit balls in each small bowl.

3. Braised Rabbit Meat

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

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

(3) Heat a wok and add peanut oil. Heat it to 40% hot. Add the marinated rabbit meat into the wok three times 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, star anise, scallions, and ginger slices and stir-fry briefly. 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, reduce heat and simmer until crispy. When there is a little bit of soup left, increase heat and add starch to thicken, sprinkle with chili powder, drizzle with sesame oil, remove from the wok, and serve in a bowl.