Braised Rabbit Meat with Pickles

Name: Braised Rabbit Meat with Pickles
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g rabbit; 200g pickle; Some oil; Some salt; 20ml Soy sauce; 2g pepper; 2g Chicken Bouillon Powder; 20g Lees; 25g ginger; 15g shallot; a little sesame oil

by Fung Kee Food

4.6 (1)

Favorite

20

Difficulty

Normal

Time

15m

Serving

2

Braised rabbit meat with pickled vegetables, home cooking of the Hakka people, made by the pickles themselves, raised by the rabbits, original ecology, self-sufficient. "

Braised Rabbit Meat with Pickles

1. Stir-fry the rabbit meat in the pan to remove the moisture and taint and increase the gas in the pan.

2. Stir-fry until fragrant and serve on a plate.

3. Wash the pot and heat, add oil, green onion, ginger, and lees to fry until fragrant, then add pickles, rabbit meat, and sugar to fry until fragrant.

4. Next, cover the light soy sauce, dark soy sauce, water, salt, chicken bouillon, and pepper, and simmer until the rabbit meat is cooked and glutinous enough.