Spicy Roasted Rabbit Meat

Name: Spicy Roasted Rabbit Meat
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Rabbit meat; 1 tablespoon Vegetable oil; 1 tablespoon Chili powder; 1 tablespoon Cooking Wine; 1 tablespoon Soy sauce; several star anise; a little pepper powder; 2 tablespoons Pixian Doubanjiang; Some Cumin; 1 tablespoon Sugar; 1 tablespoon honey; a little Green onion ginger garlic; a little pepper

by Looking for Peach Blossom Island

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

There are many ways to cook rabbit meat, which can be fried, roasted, braised, stewed, braised and so on. There is a "hundred flavor meat", because rabbit meat is cooked with other foods, it will absorb the taste of other ingredients, and it has no peculiar smell. .

In terms of taste, rabbit meat is delicate, with almost no muscles in the meat, tender, easy to cook and easy to digest.

In terms of nutrition, rabbit meat contains a variety of vitamins and amino acids, and contains lysine and tryptophan, which are most easily deficient in the human body, which can maintain the activity of skin cells. In addition, the content of fat and cholesterol in rabbit meat is lower than that of other meats, and the fat is mostly unsaturated fatty acid. Eating more will not "fatten", but also can beautify and strengthen the body. Lecithin, which is rich in it, is also an essential substance for the development of children's brain and other organs. Therefore, eating rabbit meat is very beneficial to most people.

Traditional Chinese medicine believes that rabbit meat can cure heat, quench thirst and invigorate the spleen, cool blood and reduce heat toxins, and intestines. But rabbit meat is good, but because of its cool nature and taste, people with weak spleen and stomach should not eat it.

Spicy Roasted Rabbit Meat

1. Frozen rabbit meat is thawed at room temperature, and the blood is removed by soaking in water

2. Remove, drain the water, and cut off the head (make the spicy roast rabbit head separately)

3. Use sharp kitchen scissors to cut open the breastbone. Because rabbits have thin ribs, they are easy to handle

4. Then use a sharp knife along one side of the spine to divide the rabbit meat in half

5. Use a fork to pierce some transparent holes in the meat, so that it will be easier to taste when marinated

6. Pour cooking wine, light soy sauce, dark soy sauce, pepper, pepper powder, sugar, Pixian bean paste, and chili powder into the rabbit meat

7. After mixing well, add chopped green onion and garlic and sliced ginger. Ginger slices are used to understand the cold and remove the fishy taste. I saw a saying on the Internet that rabbit meat cannot be eaten with ginger to cause diarrhea, but it is not scientific. And ginger is only used as an auxiliary material when pickling, the content is extremely small, not enough to reach the contradiction between cold and warm.

8. After mixing the marinade, massage the rabbit meat so that it can better absorb the marinade

9. Do the same when you turn it over

10. Put all the marinade, soup and rabbit meat into a fresh-keeping bag, and put in the refrigerator to marinate. It can be marinated for one night. I marinated for two days and one night without adding salt. The savory flavor of Pixian bean paste is completely absorbed by the rabbit meat, which is very tasty.

11. The marinated rabbit meat is poured out from the bag, you can see that the soup of the marinade is completely absorbed by the rabbit meat

12. Wrap the marinated rabbit meat (remove the seasoning when marinating) in aluminum foil, put it in the middle of the preheated oven, and bake at 180 degrees for about 30 minutes.

13. Open the tin foil, pour out the excess soup, mix the honey with a little chili powder, vegetable oil, brush on the rabbit meat, and sprinkle with cumin

14. Reenter the upper layer of the oven, and bake for another 10 minutes at 180 degrees for coloring

15. Take out and let cool, ready to eat

Tips:
1. Regarding the purchase of rabbit meat: The rabbit meat I used is a farm-raised grass rabbit in the flagship store of Tmall Pengda Foods. SF Express will arrive every other day, and a single one is 1250 grams. I used half of it.
2. Storage: Rabbit meat should be sealed and frozen at -18°C, with a shelf life of 12 months. Do not defrost and freeze repeatedly.
3. Regarding the marinating of rabbit meat: try not to use salt in the marinade, and use other salty condiments instead. Such as Pixian bean paste, garlic chili sauce, chicken noodles, etc. are all fine. The umami taste of the marinated rabbit meat is softer and more delicious, and it is easier to maintain the moisture in the meat, and it will not dry out and become hard.