Hare
by Scarlett WH
Favorite
Difficulty
Hard
Time
15m
Serving
2
1. Add ginger and garlic slices in cold water, add hare, then add appropriate amount of cooking wine;
2. Bring the fire to a boil, cook for a few more minutes, remove the blood foam in the middle, then take it out and wash it for later use;
3. Put an appropriate amount of oil in the pot, add bean paste and soybean paste and stir fry;
4. Then add scallions and ginger slices, stir fry until fragrant, add appropriate amount of water and dark soy sauce;
5. Prepare the stewed spices, the most basic ones are cinnamon, star anise, pepper, chili, bay leaf, pepper, cardamom, etc. You can also add other spices; add them and cook together;
6. Put the freshly fried hare into it;
7. Put the lid on, boil on high heat, cook on low heat for 30 minutes, then soak in it for 3 hours;
8. After cooling, cut into pieces and serve on a plate.
Tips:1. The smell of hare is relatively heavy, so removing the fishy is the key: You can soak the hare for a few hours first, changing the water continuously, soaking part of the blood in it;
2. Blanch the water again, add the green onion and ginger slices when blanching the water, put in the cooking wine, and further remove the fishy; the ginger slices and green onions used in the blanching process are no longer used; the blanched hare needs to be rinsed for later use;
3. Stir-fry the soybean paste and bean paste in advance to make the aroma stronger, then add sliced ginger and green onion, stir fry (replace at this time), stir-fry the aroma and add soy sauce and appropriate amount of water, so that the hare is not over. should;
4. Add lo-mei condiments, such as cinnamon, Chinese pepper, chili, bay leaf, cardamom, ginkgo, etc., which are generally necessary at home. You can also buy the outside lo-mei condiment package without trouble;
5. Put in the hare, boil it on high heat, turn to low heat, cook for 30 minutes, then let it soak in brine for 3 hours; don’t take too long, the hare is easy to cook, I soaked One night, I think I ordered it too, and I will improve it next time.
6. The ratio of soybean paste to bean paste is 1:1, so the salinity is enough, no need to add salt.
