Spicy rabbit meat(ma la tu rou jie sai si fang cai )

Spicy rabbit meat

Introduction:

"Rabbit meat includes domestic rabbit meat and wild rabbit meat. Rabbit meat is also called vegetable rabbit meat. Rabbit meat is a kind of meat with high protein, low fat and low cholesterol. The content of protein in rabbit meat is as high as 70%, which is higher than that of general meat, but the content of fat and cholesterol is lower than that of all meat. Therefore, there is a saying of "element in meat". In Japan, rabbit meat is called "beauty meat". It is favored by young women and is often eaten as beauty food. It tastes better from late autumn to the end of winter every year. It is an ideal meat for obese and cardiovascular patients

Production steps:

Step 1: peel the rabbit, clean up the internal organs, chop it into 3cm pieces, and soak it in water for 2 hours;

Step 2: cool the pot under water, blanch for 15 minutes, remove and wash the blood foam;

Step 3: cut the pepper into small sections and remove the seeds;

Step 4: pour the oil into the pot and put in the processed main material, seasoning and water;

Step 5: cover the pot and start the function of braised pork;

Step 6: after cooking, stir the ingredients in the pot evenly.

Materials required:

Rabbit: 1 (1000g)

Zanthoxylum: 30g

Garlic: 8 pieces

Cooking wine: 10 ml

Salt: 4 g

Water volume: 800 ml

Pepper: 50

Red oil bean paste: 50g

Ginger: 4 tablets

Old style: 10 ml

Oil: 80 ml

Precautions: 1. Sprinkle shallot when serving, it tastes better; 2. Add some five spice powder before cooking, and marinate for a while, it tastes better.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: spicy

Chinese PinYin : Ma La Tu Rou Jie Sai Si Fang Cai