Name: Braised Rabbit Leg
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 6 Rabbit leg; 500g Old marinade; Some shallot; Some ginger; Some garlic; 30g White wine; 20g crystal sugar; 50g Soy sauce; 10 capsules pepper; 3 pcs star anise; 1 piece Fennel; 3 slices Bay leaf; 2 pcs nutmeg; 1 piece Cinnamon; 2 pcs Tsaoko

Braised Rabbit Leg

by Mei is still

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

The brine method is to cook the food after the initial processing, the initial processing and blanching treatment in the prepared marinade, so that the marinade penetrates into it until it matures.
Many people like to eat braised pork, which is nutritious, delicious and simple.
Because a certain amount of seasonings with their respective spicy aromas and aromas are added to the stewed dishes, the stewed dishes have a special aroma in addition to the mellow five-scents.
Most of the marinated seasonings have the effects of appetizing, strengthening the skin and strengthening the skin, eliminating food and resolving stagnation. Therefore, the use of braised raw materials can not only meet the human body's needs for protein and vitamins, but also achieve the purpose of appetizing and increasing appetite.
Do not pour the brine every time after the meat is marinated. Filter out the seasoning residue, pack it in a fresh-keeping box, cool it naturally, and store it in the refrigerator. If you often consume braised products, the old braised soup can be refrigerated, and it must be frozen if it is not used for a long time.
This becomes the old brine, and the taste will be very strong when you use this soup in the future.
In the next braising process, you should look at the color, fragrance, saltiness and soup of the brine, and add seasonings in time. In addition, the spicy stew of chili can be added. "

Braised Rabbit Leg

1. Clean the rabbit legs.

2. Boil the rabbit legs in a pot and drain the water.

3. Prepare the halogen ingredients.

4. Prepare green onion and ginger.

5. Prepare pepper, star anise, cumin, bay leaves, nutmeg, cinnamon, and fruit.

6. Put the pepper, star anise, cumin, bay leaves, nutmeg, cinnamon, grass fruit into the marinade box or gauze bag, pour in white wine, green onions, ginger, garlic, rock sugar, soy sauce and 1 kg of water, and cook on high heat After opening, boil it over a low heat for half an hour, and the marinade is ready.

7. Pour the marinade into a casserole and add the blanched rabbit legs.

8. Bring to a boil, cook for 1 hour in low heat, soak the rabbit legs in the marinade for three to four hours to taste better.

Tips:
The practice of marinade:

Put the pepper, star anise, cumin, bay leaves, nutmeg, cinnamon, grass fruit into the marinade box or gauze bag, pour in white wine, green onions, ginger, garlic, rock sugar, soy sauce and 1 kg of water, and cook on high heat After opening, boil it over a low heat for half an hour, and the marinade is ready.

I use old marinade, and there is a lingo called "the older the brine, the better". When using old brine, add spices and seasoning to the color, fragrance, and saltiness of the brine in time, otherwise it will lose its strong flavor.