Stewed rabbit leg(lu tu tui )

Stewed rabbit leg

Introduction:

"Rabbit meat is a kind of meat with high protein, low fat and low cholesterol. Its protein content is as high as 70%. Rabbit meat can be called beauty meat. Of course, its price is more than twice that of pork."

Production steps:

Step 1: thaw the frozen rabbit legs first

Step 2: put water in the pot, bring to a boil, add rabbit legs to blanch water,

Step 3: add cooking wine at the same time

Step 4: bring the fire to a boil

Step 5: after boiling, pour out hot water and cold water to wash rabbit legs; drain water for use

Step 6: prepare green onion, ginger, soy sauce, etc

Step 7: put extra water in the pot and add all the spices (onion, ginger, star anise, pepper, nutmeg)

Step 8: put in all the rabbit legs after boiling

Step 9: put in the veteran;

Step 10: add oyster sauce

Step 11: add salt;

Step 12: add sugar

Step 13: cover the pot and bring it to a boil. Turn to low heat and cook for one and a half hours. Don't take it out and continue to soak it in the pot. I soaked it all night and the taste has been completely immersed

Step 14: bring the pot to a boil again the next day, cook over low heat for about 30 minutes, then remove all the fish

Materials required:

Rabbit leg: 1500g

Salt: 10g

Cooking wine: 3 tbsp

Oyster sauce: 4 tbsp

Soy sauce: 3 tbsp

Sugar: 2 tbsp

Nutmeg: one

Star anise: one

Zanthoxylum bungeanum: right amount

Ginger: 3 tablets

Scallion: right amount

Note: the rabbit leg uses the stuffy, boiling, bubble, boiling process, which takes a long time, so the taste is natural; when soaking overnight, you can taste the taste, if not, you can add seasoning, I cook a large amount, you can change the seasoning according to the amount you make.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: other

Chinese PinYin : Lu Tu Tui