[roasted Rabbit Leg with Black Pepper]: A Special Meat and Vegetable

Name: [roasted Rabbit Leg with Black Pepper]: A Special Meat and Vegetable
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 (about 250g) Rabbit leg; piece ginger; A paragraph Green onions; 10ml Cooking Wine; 1 tablespoon or more Black pepper sauce; 20ml Soy sauce; 5g Sugar; 3g salt; a little Cooking oil; 20grains pepper; A pill star anise; 2 small pieces Bay leaf; 3~4 small roots Tangerine peel; A handful Fennel; Some Freshly ground black pepper

by Warm blue 0429

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Rabbit meat, because of its extremely low content of fat and cholesterol, is dubbed the reputation of "vegetarian in the meat".

This kind of food is really uncommon and uncommon in our daily lives.

How to deal with it? After thinking about it, let's leave it to the oven!

The steps of making oven dishes are nothing more than just a few steps. First marinate them to taste, bake them in the oven, turn them over and bake them with oil~~ Simple and easy~~

Before marinating, it was estimated that the rabbit meat would be more difficult to taste, so there were more seasonings, and the marinating time was specially kept longer.

Therefore, the roasted rabbit leg tastes very good. The mixed aroma of various seasonings and the game flavor of the ingredients themselves contrast with each other, which makes the mouth lingering.

Although it doesn't taste very oily, it has a slightly firm and chewy texture, but it also has a different taste. It reminds me of the taste of dried beef.

This dish is recommended for tx who loves chewing food (especially recommended for beef jerky). .

As for those with average teeth or lack of interest in chewing food, don't try it! "

[roasted Rabbit Leg with Black Pepper]: A Special Meat and Vegetable

1. Prepare all ingredients and spices;

[roasted Rabbit Leg with Black Pepper]: A Special Meat and Vegetable recipe

2. Soak the rabbit legs in clean water for 1~2 hours in advance, then wash and drain the water;

3. Use a toothpick or a fork to make some small holes on the rabbit leg (you can pierce more to make it easier to taste);

4. Add cooking wine, light soy sauce, black pepper sauce, sugar, salt, and various spices to a small bowl and mix well;

5. Cut the ginger into thick slices and the green onions into thick strips, and place them at the bottom of the container;

6. Put on the rabbit legs;

7. Pour the mixed sauce on the rabbit leg;

8. After drenching one side, turn the rabbit legs upside down and continue to pour the sauce;

9. Mix the sauce with the rabbit leg, knead it with your hands for a while, then cover with a lid or plastic wrap, and keep it in the refrigerator overnight;

10. The next day, take out the rabbit legs, rinse them with clean water, wash away the spices on the surface, and then dry the water with kitchen paper;

11. Strain the remaining sauce in the container;

12. Brush a thin layer of cooking oil on tin foil;

13. Put the rabbit legs on the tin foil, and then brush a layer of filtered sauce, brush both sides;

14. Wrap it tightly with tin foil. Preheat the oven to 200 degrees. After the preheating is over, put the rabbit legs into the oven, the middle layer, the upper and lower heat, 190 degrees, bake for 20 minutes;

15. After baking, take out the tin foil package, open it, brush a layer of sauce, put it in the oven, and continue to bake for 10 minutes;

16. After 5 minutes, take out the rabbit leg, turn it over, brush with a layer of cooking oil, sprinkle with white sesame seeds and black pepper, put it in the oven, and continue to bake for 10 minutes;

17. Every 5 minutes or so, repeat step 21, about 3 times, until the surface of the rabbit leg is roasted to golden brown, with a rich aroma, take it out and cool it down and eat it (at the end, if the color of the rabbit leg is not enough, you can open it separately Heat the upper tube for 2~3 minutes).

Tips:
1. Make more holes in the rabbit meat, so as to facilitate the taste, you can also use a knife to make a few holes;

2. The fishy smell of rabbit meat is relatively heavy, so more onion and ginger cooking wine can be added to better remove the fishy smell. If you like spicy tx, you can add some chili noodles, which will definitely be more enjoyable;

3. The marinating time must be enough, otherwise it will not be easy to taste;

4. When roasting rabbit legs, first rinse off the spices left on the surface when pickling them to prevent them from being burnt during roasting;

5. Wrapping tin foil is to retain as much moisture as possible in the rabbit's legs and avoid excessively dry taste;

6. During the baking process, the rabbit legs will ooze juice, so every time you take out the rabbit legs and brush the sauce, it is best to pour out the liquid in the foil bag to avoid the baking wet;

7. After baking, eat while hot. After cooling, the texture and taste will be poor. It can also be served with some black pepper sauce.