Spicy Rabbit
Overview
Rabbit meat is cool in nature and sweet in taste, and is known as health meat, vegetarian meat, beauty meat, multi-flavor meat, etc. It tastes better from late autumn to late winter every year and is an ideal meat for obese people and cardiovascular patients. Rabbit meat is a meat with high protein, low fat and low cholesterol. It is tender in texture, delicious in taste and rich in nutrients. Compared with other meats, it has a high digestibility (up to 85%). It is easily digested and absorbed after eating, which is not found in other meats. Therefore, rabbit meat is very popular among consumers. Although rabbit meat is good, I am always afraid that it will not be cooked well, so I rarely buy it. I only buy it occasionally, and it's usually spicy, because the rabbit meat made this way has a strong taste. Even if you don't master it well, it doesn't matter much, haha. However, the spicy rabbit meat is still delicious, just a bit spicy.
Tags
Ingredients
Steps
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Wash rabbit meat
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After cutting into pieces, rinse both sides again to remove the grassy smell.
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Put it into the pot, cut 20 grams of ginger into shreds, and pour in 15 grams of rice wine
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Add cold water to cover the meat and blanch over medium heat. Then remove the rabbit meat and set aside.
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Prepare dry seasonings: 10-15 dried chili peppers, 50 grams of ginger, 3 star anise, about 50 peppercorns, 2 inches of cinnamon, 5 bay leaves, 1 grasshopper
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Put a little oil in the pot, add all the dry seasonings and shredded ginger and stir-fry until fragrant
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Add rabbit meat and fry until it changes color
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Add 20 grams of rice wine
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Add boiling water to cover the rabbit meat
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Add sugar and dark soy sauce, cook over medium heat for 3 minutes, then turn to low heat and simmer for 30--40 minutes
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Stew until the soup is very low, add salt and 15 grams of rice wine, and then drain the soup.
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Collect the soup again.
