[sichuan Cuisine]: Beard Rabbit

by kiss war girl

4.9 (1)
Favorite
2

Difficulty

Normal

Time

1h

Serving

2

Zou Jian'an, from East Street, Tianpeng Town, Pengzhou City, ran a smoked rabbit business in the early days of liberation. He meticulously studied the ingredients and production of steamed rabbits. There are five flavors: fragrant, sweet, spicy, spicy and salty. The rabbit meat has crisp skin, crisp bones, tender meat, ruddy color, fresh taste, attractive fragrance, and salty. The spicy and sweet aroma is just the characteristic of the wonderful place. Because Zou Jian'an has a beautiful face, "Beard Rabbit" got its name. "

[sichuan Cuisine]: Beard Rabbit

1. Wash the rabbit legs and cut them off with the bones.

2. Add 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, pepper, ginger slices to make even the taste.

3. Take out the tasty rabbit meat, spread out and dry the epidermis.

4. Boil the rabbit meat in a pot of boiling water until it is mature.

5. Remove and drain the water, add 60% hot oil to fry.

6. Fry until the rabbit pieces are golden brown and remove and drain the oil.

7. Leave the bottom oil in the pot, add white sugar and rock sugar over a low heat and stir-fry until it becomes amber, then add the fresh soup.

8. Bring the light soy sauce to a boil, then add white sugar, rock sugar, and brown sugar.

9. Pour in the rabbit pieces and mix evenly to thicken.

10. Collect the juice on high heat until the oil is bright.

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