Marinated rabbit leg(lu wei tu tui )

Marinated rabbit leg

Introduction:

"Brine method is to put the raw materials after preliminary processing and blanching into the prepared marinade to make the marinade penetrate into it until it is mature. Many people like to eat stewed meat, which is nutritious, delicious and simple. Because a certain amount of spices with their own pungent flavor and aroma are added to the stewed vegetables, the stewed dishes have not only mellow five flavors, but also special aroma. Most of the marinated condiments have the functions of appetizing, invigorating skin, eliminating food and resolving stagnation. Therefore, the use of brine raw materials, in addition to meeting the human body's demand for protein and vitamins, can also achieve the purpose of appetizing and increasing appetite. Don't pour the brine after marinating the meat. Filter out the seasoning residue, pack it in a fresh-keeping box, cool it naturally and put it in the refrigerator for storage. If you often eat bittern products, the soup can be refrigerated. If you don't use it for a long time, you have to freeze it. In this way, it becomes the old brine, and it will be very rich in the future. In the next stewing process, we should see the color, flavor, salinity and soup of the brine, and timely supplement seasonings. In addition, you can also add chili sauce

Production steps:

Step 1: clean the rabbit legs.

Step 2: boil water in the pot, blanch the rabbit legs and drain the water.

Step 3: prepare the brine.

Step 4: prepare onion and ginger.

Step 5: prepare Zanthoxylum, star anise, fennel, fragrant leaves, nutmeg, cinnamon and caokuo.

The sixth step: add pepper, star anise, cumin, fragrant leaf, nutmeg, cinnamon and grass fruit into the pot or gauze bag, then pour the Baijiu, scallion, ginger, garlic, sugar candy, soy sauce and 1 kilograms of water. After the big fire is boiled, boil it with a small fire for half an hour, and the marinade is ready.

Step 7: pour the marinade into the casserole and put in the blanched rabbit legs.

Step 8: bring to a boil over high heat, marinate over low heat for 1 hour, marinate rabbit legs in marinade for 3 or 4 hours, and taste better.

Materials required:

Rabbit legs: 6

Marinade: 500g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Baijiu: 30 grams

Rock sugar: 20g

Soy sauce: 50g

Chinese prickly ash: 10

Star anise: 3

Fennel: 1

Fragrant leaves: 3 pieces

Nutmeg: 2

Cinnamon: 1 yuan

Tsaoko: 2

Caution: the method of marinade: add pepper, star anise, fennel, fragrant leaf, nutmeg, cinnamon and grass fruit into the pot or gauze bag, then pour the Baijiu, scallion, ginger, garlic, sugar candy, soy sauce and 1 kilograms of water. After the big fire is boiled, boil it for half an hour, and the marinade is ready. I use the old marinade, there is a saying called "the older the marinade, the better". In the use of bittern, the color, flavor and salinity of bittern should be timely supplemented with spices and seasoning, otherwise it will lose its strong flavor.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Lu Wei Tu Tui