Chicken and rabbit in one pot(ji tu yi guo chu )

Chicken and rabbit in one pot

Introduction:

"The combination of chicken and rabbit meat is really delicious. There is no peculiar smell at all. The most important thing is the rich nutrition. Inner Mongolia father's rough method is simple and delicious. He can eat two bowls of rice with vegetable soup. If he can't stop eating the meat inside, it's thin and tender..."

Production steps:

Step 1: chop the chicken leg and rabbit meat into pieces (chicken leg on the left and rabbit meat on the right), wash them and soak them in cold water for a while, then control the water for standby

Step 2: add proper amount of vegetable oil and lard (the ratio is 1:1) into the frying spoon. When it is warm, add scallion, ginger slices (I'd better cut the ginger into pieces) and large ingredients. Stir fry until the scallion is slightly yellow. Immediately add proper amount of soy sauce and lard

Step 3: add the chicken and rabbit meat with controlled water, stir fry, add the right amount of cooking wine, and then stir fry

Step 4: stir fry until the meat turns white and no blood color is seen

Step 5: add the prepared boiling water into the pot, the water is completely over the meat, remove the foam after boiling, and then simmer for 15 to 20 minutes

Step 6: break the potatoes directly into the pot (you can't cut them into pieces directly on the cutting board and throw them into the pot), break some large pieces of potatoes (you can eat the whole potatoes), and then break some smaller pieces (rotten will melt with the soup, especially delicious)

Step 7: when the potatoes are stewed for about 5 minutes, put in the right amount of salt (at this time, the meat is still tender). When the potatoes are very rotten, immediately put in the minced garlic and turn it over a few times to get out of the pot

Materials required:

Big chicken leg: 2

Rabbit meat: about 1 jin

Potatoes: 2

Scallion: right amount

Ginger slices: 3

Minced garlic: right amount

Soy sauce: right amount

Cooking wine: a little

Salt: right amount

Lard: right amount

Vegetable oil: right amount

Big stuff: one

Note: 1. Lard is the key to make this dish more delicious. 2. The process of frying is to remove the fishy smell. Don't worry about that. The finished dish is not ectopic at all. 3. The potatoes are better to stew. 4. The most important step is to add salt after the potatoes are put into the pot, so that the meat is not firewood and tender enough

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Ji Tu Yi Guo Chu