Stewed Rabbit

Name: Stewed Rabbit
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs Rabbit leg; 100g Crab Mushroom; 100g White jade mushroom; 200g Pork belly; Some salt; Some Shaoxing rice wine; Some ginger

by Mei is still

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Stewed rabbit is a famous local dish in Xuzhou and Pizhou, Jiangsu. A table of dishes is served before and after the stewed soft-shelled turtle. It is a traditional famous local banquet and is deeply loved by the masses.
Rabbit meat includes two kinds of rabbit meat and hare meat. Rabbit meat is also called vegetable rabbit meat. Rabbit meat has a cool and sweet taste and is well-known in the international market. It is called "healthy meat", "vegetarian meat", "beauty meat", "baiwei meat" and so on.
Stewed rabbit meat, crispy and rotten boneless, fresh, fragrant, fat and tender, sweet and cool, delicious, nourishing qi and relieving heat. "

Ingredients

Stewed Rabbit

1. Ingredients: 3 rabbit legs.

2. 100 grams of crab-flavored mushrooms and 100 grams of white jade mushrooms.

3. 200 grams of pork belly.

4. Ingredients, green onions, ginger.

5. Wash rabbit legs and cut into pieces.

6. Remove the roots of crab-flavored mushrooms and white jade mushrooms.

7. Scallions, sliced ginger.

8. Put the pieces of rabbit meat and pork belly in a casserole, add an appropriate amount of water, bring to a boil on a high fire, skim off the foam, simmer on a slow fire, add green onions, ginger slices, refined salt, and Shao wine, and simmer for 90 minutes.

9. Add the crab-flavored mushrooms and white jade mushrooms, and simmer for another 30 minutes.

Tips:
Su Cai is good at stewing, braising, steaming, and stir-frying. It pays attention to the soup and keeps the original juice. The flavor is fresh and fresh, thick but not greasy, light but not thin, crispy and deboned without losing its shape, smooth and crispy taste.