How to make rabbit meat delicious and simple?

At the "rabbit meat", I believe that most people are not unfamiliar, especially in the countryside, the original is also particularly popular to capture the hare to eat roasted, I heard that the flavor is particularly fragrant and delicious, it is no wonder that even if the hare is in the rugged mountains, we can be so happy to catch it, although the rabbit meat is delicious and delicious, but it is really quite The first step is to get it wrong, so it's a waste of ingredients.

Many people in the cooking of rabbit meat, the first thought is to blanch, the reason is very simple, because the rabbit meat has a stink, so to blanch the stink, so in fact it is really so? The answer is no, although it is true that rabbit has a stink, but blanching is not completely remove the stink, and if only to go to the stink and blanching, then it is a very silly practice, because blanching in addition to the rabbit will be cooked first lead to the back of the fried rabbit old, and will lose part of the nutrition of rabbit.

So in the end if not blanched and can perfectly remove the rabbit stink it? In fact, the method is very simple, words do not say much, the following Lin official will teach you fried rabbit meat correct cooking practices: fried rabbit meat has been blanched? No wonder the rabbit meat is old, remember these 2 points, rabbit meat and tender and flavorful!

The correct way to stir-fry rabbit meat - characteristics: aroma, tender and delicious, flavorful rice, simple practice, a look will.

Main ingredient: fresh rabbit meat half

Accessories: 8 green chili peppers, 3 garlic cloves, 1 piece of ginger

Seasoning: soy sauce, warm water, flour, thirteen spices, salt, cooking oil, chicken seasoning in moderation

--Start Cooking -

The first step of the "treatment of ingredients": first of all, wash the rabbit meat knife chopped into small pieces, and then put it into the basin to add a spoonful of flour and rubbed for 2 minutes, and finally rinsed 2 times with warm water rinse clean, drain the water standby, at the same time, the ginger washed and sliced, garlic cloves cut into small segments, green chili washed and cut, standby. Cut the green chili peppers into pieces and set aside.

The second step "to start frying": start the pot to heat, into the appropriate amount of cooking oil, oil temperature 5 into the heat into the cut ginger slices of garlic white quickly stir-fried fried flavor, and then add the washed rabbit meat pieces with stir-frying for 1 minute stir-fry until even.

The third step "seasoning freshness": stir-fry until the rabbit meat white color, add 1 tablespoon of soy sauce stir-fry freshness, add a little salt to the rabbit meat into the flavor, stir-fry evenly to taste, add cut green chili pepper together with rapid stir-fry stir-fry evenly.

The fourth step "add water to simmer": after stir fry, add a small amount of water thickening (no more than one-third of the place can be), add thirteen spices a little to increase the aroma, close the lid and simmer for 10 minutes. (Chai fire smoke is too big, shoot not clear sorry)

The fifth step "seasoning stir fry": stew until the soup is less, and then add an appropriate amount of salt to the second seasoning, and then into the chopped garlic together with the stir fry stir fry, stir fry until the garlic snapped (Chai fire can be about 6 seconds), can be out of the pot on the plate.

Produce picture: so a soft and delicious, tender and flavorful, delicious rice fried rabbit is done, look is not very appetizing?

(ps: All pictures are taken by Mr. Lin in his hometown in the countryside without any props, don't mind if they don't look good.)

--Content summary of the "Lin said" -

This is the first time that I've seen a picture of a rabbit in the countryside.

1, fried rabbit meat does not have to be blanched first, and first blanched rabbit fishy flavor but more obvious, and rabbit meat will be old.

2, want to remove the rabbit fishy flavor and blood, you can choose to use flour or starch to grasp and pinch evenly, and then soak in warm water 2 two times, this can be very effective in removing the rabbit fishy flavor and blood, but also can retain the tenderness of the rabbit meat, is very good to use a small trick. (Remember the first point)

3, fried rabbit meat need to adjust the flavor twice, fried and adjusted a flavor, juice and then adjust the flavor, so that the rabbit meat to eat enough to taste and keep tender. (Remember the second point)

4, the rabbit itself is very tender, so with the chili pepper fried together to eat more spicy will be more delicious, and thirteen spices can be added or not, according to personal preference can be, mainly to increase the aroma.

Content summarized, I am "Lin Dajun", if you have any questions can be below the comments to my message, Lin Dajun see will be the first time to interact with you, thank you for your attention and support! If you like this article welcome everyone to forward, collection, comments, attention! Lin big official thank you for watching, we will see you tomorrow!

(This article headline exclusive, graphic by "Lin Da Guanren" original production, is strictly prohibited to carry plagiarism)

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