Braised Rabbit (hong shao tu rou )

Braised Rabbit

Introduction:

"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 ordinary meat, but the content of fat and cholesterol is lower than that of all meat. Therefore, there is a saying of" the element of meat. "

Production steps:

Step 1: 2 rabbit legs, chopped into pieces.

Step 2: prepare the spices for use.

Step 3: soak rabbit meat in pepper water and blanch it with pepper.

Step 4: add a little oil into the pot.

Step 5: stir fry the rabbit meat, stir fry evenly, then stir fry the sauce, ginger, soy sauce and rock sugar.

Step 6: add enough water in the pot at a time, boil, put Zanthoxylum bungeanum, star anise, etc. into the filter, and put them into the pot together with the filter.

Step 7: simmer for 2 hours.

Step 8: after stewing until the water is less, take out the filter, stir fry the juice and put it on the plate.

Materials required:

Rabbit leg: 400g

Zanthoxylum bungeanum: right amount

Clove: right amount

Rock sugar: right amount

Old style: moderate

Cinnamon: moderate

Star anise: right amount

Ginger: moderate

Secret sauce: right amount

Salt: right amount

Note: no filter, you can use gauze to tie up spices.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Hong Shao Tu Rou