Roast rabbit leg with black pepper(hei jiao kao tu tui bie you zi wei de hun zhong zhi su )

Roast rabbit leg with black pepper

Introduction:

"Rabbit meat, because of its low fat and cholesterol content, is known as" the element of meat ". This kind of food is not common in our daily life. How to deal with it? Think about it and give it to the oven! There are only a few steps in the process of making oven dishes. First, marinate them to taste, then bake them in the oven, turn them over and brush oil, and then bake them again ~ ~ it's simple and easy ~ ~ before marinating, it's estimated that rabbit meat will be more difficult to taste, so there are more seasonings, and the marinating time is also longer. Therefore, the roasted rabbit leg tastes very good. The mixed flavor of various seasonings and the game of the food itself complement each other, giving the population a lingering fragrance. Although it doesn't taste very greasy, it has a slightly firm and chewy taste, which reminds me of the flavor of air dried beef. This dish is recommended for those who like to chew food (especially those who like to eat beef jerky).. As for the general mouth or for chewing food lack of interest in friends, then do not try it

Production steps:

Step 1: prepare all the ingredients and spices;

Step 2: soak the rabbit legs in clean water for 1-2 hours, then wash and drain the water;

Step 3: with a toothpick or fork, prick some small holes on the rabbit's leg (you can prick more holes to make it tasty);

Step 4: in a small bowl, add cooking wine, soy sauce, black pepper sauce, sugar, salt and various spices, mix well;

Step 5: cut ginger into thick slices, green onion into thick strips, and place them at the bottom of the container;

Step 6: put on the rabbit leg;

Step 7: pour the mixed sauce on the rabbit's leg;

Step 8: after pouring on one side, turn over the rabbit's leg and continue to pour on the sauce;

Step 9: mix the sauce with the rabbit leg, knead it with your hands for a while, then cover it with a cover or plastic wrap and put it in the refrigerator for a night;

Step 10: the next day, take out the rabbit's leg, rinse it with clean water, wash off the spices on the surface, and then dry it with kitchen paper;

Step 11: filter the remaining sauce in the container;

Step 12: brush a thin layer of edible oil on the tin foil;

Step 13: put the rabbit's leg on the tin foil and brush a layer of filtered sauce on both sides;

Step 14: wrap it tightly with tin foil. Preheat the oven 200 degrees, after preheating, put the rabbit legs into the oven, middle layer, up and down the fire, 190 degrees, bake for 20 minutes;

Step 15: after baking, take out the tin foil package, open it, brush a layer of sauce, send it into the oven and continue baking for 10 minutes;

Step 16: 5 minutes later, take out the rabbit leg, turn it over, brush with a layer of cooking oil, sprinkle with white sesame and black pepper, send it into the oven and continue to bake for 10 minutes;

Step 17: repeat step 21 every 5 minutes or so, about 3 times, until the rabbit leg surface is roasted to golden yellow, there is a strong aroma, take it out and eat it when it is slightly cool (finally, if the rabbit leg color is not enough, open the tube to heat for 2 ~ 3 minutes).

Materials required:

Rabbit leg: one (about 250g)

Lao Jiang: one piece

Shallot: a period

Cooking wine: 10ml

Black pepper sauce: 1 tablespoon or more

Soy sauce: 20ml

Sugar: 5g

Salt: 3G

Edible oil: a little

Zanthoxylum: 20 or so

Star anise: one

Fragrant leaves: 2 pieces

Tangerine peel: 3 ~ 4 small roots

Fennel: a handful

Ground black pepper: right amount

Note: 1. The rabbit meat should be more holes, so that it can be convenient to taste, you can also use a knife to cut a few holes; 2. The fishy smell of rabbit meat is heavier, so you can add more onion and ginger cooking wine, which can better remove the fishy smell. If you like to eat spicy TX, you can add some hot pepper noodles, which will be more enjoyable; 3. The curing time must be enough, otherwise it is not easy to taste; 4. When baking rabbit legs, wash off the spices left by surface pickling, so as to prevent them from scorching when baking; 5. Wrapping tin foil is to retain as much water as possible, so as to avoid too dry taste; 6. During baking, the rabbit legs are easy to taste Will exude juice, so every time you take out the rabbit leg brush sauce, it is best to pour out the liquid in the tin foil package, in order to avoid baking wet; 7. After baking, eat while hot. After cooling, the taste and taste will be bad. It can be served with black pepper sauce.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Hei Jiao Kao Tu Tui Bie You Zi Wei De Hun Zhong Zhi Su