Spicy Roasted Rabbit Meat

Name: Spicy Roasted Rabbit Meat
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 600g Half a rabbit; 2 tablespoons Pixian Doubanjiang; 1 tablespoon Cooking Wine; 2 tablespoons Soy sauce; a little pepper powder; a little White pepper; 1 tablespoon Sugar; 2 tablespoons Chili powder; 2 tablespoons Vegetable oil; Some Cumin; 1 tablespoon honey; a little star anise; a little shallot; a little ginger; a little garlic

by Looking for Peach Blossom Island

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

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 is also known as "meat meat" and "beauty meat". It 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 acids. 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 deficiency of the spleen and stomach should not eat it, so as not to cause diarrhea. "

Spicy Roasted Rabbit Meat

1. The 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) (the picture is slightly heavy)

3. Use sharp kitchen scissors to cut open the breastbone to remove useless parts such as the trachea. 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 for pickling, and the content is extremely small, not enough to reach the contradiction between cold and warm, so there is no need to worry about it.

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 was busy with things, so this one was marinated for two days and one night without salt. The umami 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 (with the seasoning removed) in aluminum foil, put it in the middle of the preheated oven, and bake at 180 degrees for about 30 minutes. This process of wrapping tin foil is very important to ensure that the rabbit meat will not lose a lot of water during the roasting process, otherwise the rabbit meat will become dry and have a bad taste.

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

14. Re-enter the oven, close to the upper layer of the upper heating tube, and bake for another 10 minutes at 180 degrees.

Tips:
1. About rabbit meat: Because we rarely buy fresh rabbit meat in the vegetable markets and supermarkets in Northeast China, I envy our friends in Sichuan. Therefore, the rabbit meat I used is the farm-raised grass rabbit in the flagship store of Tmall Pengda Foods. The SF Express purchased online will be delivered every other day. The 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 it will be more delicious to replace it with other salty seasonings. 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.

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Spicy Roasted Rabbit Meat

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Spicy Roasted Rabbit Meat

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