Spicy and sour rabbit meat(suan la tu rou )

Hot and sour rabbit meat:

Raw materials for spicy and sour rabbit meat

Rabbit meat 300 g, cooking wine 20 g, soybean oil 500 g (actual consumption 75 g), starch 25 g, soy sauce 10 g, egg 50 g, vinegar 25 g, refined salt 2.5 g, scallion 10 g, ginger 10 g, pepper 10 pieces, monosodium glutamate 1 g, pepper 1.5 g, sesame 15 g (baked), pepper 25 g, chicken soup 300 ml.

Processing steps of spicy and sour rabbit meat:

1. Wash the rabbit meat, remove the fascia, and cut it into 8 mm thick slices. After loosening, soak it in cold water for half an hour, wash it, drain the water, remove the plasma, and cut it into 3 cm long and 1.5 cm wide slices; wash the green pepper, remove the pedicled seeds, and cut into small pieces.

2. Add 10g of wine, eggs, starch and a little refined salt to the rabbit meat slices in the porcelain bowl, and mix them well; peel the scallions, wash them and cut them into sections; peel the ginger, wash them and pat them loose.

3. Heat up the frying pan and add soybean oil. When it is 50% hot, put the rabbit meat into the oil twice. When it has a hard shell on the surface, take it out. When the oil is 90% hot, put in the rabbit meat and fry it again. Then, put it into a large porcelain bowl, add scallion, ginger and pepper, add a little chicken soup, refined salt, vinegar, monosodium glutamate and cooking wine to adjust the taste. Steam for 30 minutes and take it out,

Characteristics of spicy and sour rabbit meat:

The texture is crisp, delicious, hot and sour, and tempting to the appetite.

Spicy and sour rabbit meat

Spicy and sour rabbit meat is a Sichuan dish with rabbit meat as the main ingredient.

Make food

Rabbit meat 300 g, cooking wine 20 g, soybean oil 500 g (actual consumption 75 g), starch 25 g, soy sauce 10 g, egg 50 g, vinegar 25 g, refined salt 2.5 g, scallion 10 g, ginger 10 g, pepper 10 pieces, monosodium glutamate 1 g, pepper 1.5 g, sesame 15 g (baked), pepper 25 g, chicken soup 300 ml.

Production steps

1. Wash the rabbit meat, remove the fascia, and cut it into 8 mm thick slices. After loosening, soak it in cold water for half an hour, wash it, drain the water, remove the plasma, and cut it into 3 cm long and 1.5 cm wide slices. Wash the green pepper, remove the pedicel seeds, and cut it into small pieces.

2. Add 10g of wine, eggs, starch and a little salt to the meat. Mix well. Peel the scallion, wash and cut it into sections. Peel the ginger, wash and pat it loose.

3. Heat the frying pan and add soybean oil. When it is 50% hot, put the rabbit meat into the oil twice and fry it until there is a hard shell on the surface. When the oil is 90% hot, add the rabbit meat and fry it again. Then, put it into a large porcelain bowl, add scallion, ginger and pepper, add a little chicken soup, refined salt, vinegar, monosodium glutamate and cooking wine to adjust the taste. Steam for 30 minutes, remove and decant the soup Put it in a big bowl.

4. After the soup is filtered, put the chicken soup, boil it, remove the foam, add pepper, vinegar, green pepper, sesame and refined salt to make it sour and spicy, boil it, and pour it into the bowl of rabbit meat.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Suan La Tu Rou