Spicy Rabbit Meat

Name: Spicy Rabbit Meat
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1200g rabbit; 1 serving Boiled meat; 4g salt; 15g Soy sauce; 5g Sugar; 50g Rice wine

by Wanshanhong

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

Rabbit meat is cool and sweet, and is called "healthy meat", "vegetable meat", "beauty meat", "baiwei meat" and so on. It tastes better from late autumn to the end of winter every year. It is an ideal meat for obese and cardiovascular patients. Rabbit meat is a high-protein, low-fat, and low-cholesterol meat. It has a delicate texture, delicious taste, and rich nutrition. It is similar to other meats. In comparison, it has a very high digestibility (up to 85%), and it is easily digested and absorbed after eating, which is not available in other meats. Therefore, rabbit meat is extremely popular with consumers.
Although rabbit meat is good, I am always afraid of not doing it well, and I rarely buy it. I buy it occasionally, and it is usually made spicy, because the rabbit meat made by this method is heavy in taste. However, the spicy rabbit meat is still delicious, just a little bit spicy. "

Ingredients

Spicy Rabbit Meat

1. Wash rabbit meat

2. After dicing, rinse both sides again to remove the grassy smell.

3. Put 20 grams of ginger into the pot, shred 20 grams of ginger, pour 15 grams of rice wine

4. Add cold water to the meat and blanch it over medium heat. Remove the rabbit meat for later use.

5. Prepare the dry seasonings: 10-15 dried chili peppers, 50 grams ginger, 3 star anises, about 50 peppercorns, 2 inch segments of cinnamon, 5 bay leaves, 1 herb

6. Put a little oil in the pan, add all the dried seasonings and ginger, and stir fry until it is fragrant

7. Add the rabbit meat and fry until the color changes

8. Add 20 grams of rice wine

9. Add boiling water to submerge the rabbit meat

10. Add sugar and dark soy sauce, cook on medium heat for 3 minutes, then turn to low heat and simmer for 30-40 minutes

11. Add salt and 15 grams of rice wine when it is simmered until there is little soup, and then dry the soup.

12. Then collect the dry soup.

Tips:
The rice wine was added in three times, mainly to fully remove the grassy smell in the rabbit meat, and the effect of adding separately is better than adding it at once.