Marinated hare(lu ye tu )

Marinated hare

Introduction:

Production steps:

Step 1: add ginger slices and garlic slices into the cold water, put in the hare, and then add an appropriate amount of cooking wine;

Step 2: bring the fire to a boil, cook for a few more minutes, remove the blood foam in the middle, then take it out and wash it for standby;

Step 3: add proper amount of oil in the pot, add bean paste and soybean paste and stir fry;

Step 4: add scallion and ginger to stir fry until fragrant, add appropriate amount of water and soy sauce;

Step 5: prepare marinated spices, the most basic are cinnamon, star anise, Zanthoxylum, pepper, fragrant leaves, pepper, cardamom, etc. you can also add other spices; put them in and cook them together;

Step 6: put the rabbit which has just been fried in water into it;

Step 7: cover, bring to a boil over high heat, simmer over low heat for 30 minutes, then soak for three hours;

Step 8: after cooling, cut into pieces and put on the plate.

Materials required:

Hare: 1

Scallion: right amount

Cooking wine: moderate

Bean paste: right amount

Pepper: right amount

Soy sauce: right amount

Cinnamon: moderate

Zanthoxylum bungeanum: right amount

Pepper: right amount

Star anise: right amount

Fragrant leaves: appropriate amount

Ginkgo: moderate amount

Oil: right amount

Ginger: right amount

Garlic: right amount

Salt: right amount

Note: 1. The taste of the hare is heavy, so the key to deodorization is to soak the hare for several hours, and then change the water continuously to soak part of the blood out; 2. Blanch the water, add scallion and ginger slices when blanching, and add cooking wine to further deodorize; ginger and onion slices used in blanching are no longer used; the blanched hare needs to be washed clean for standby; 3 Stir fry with soybean paste and bean paste, so that the flavor is stronger, then add ginger and scallion to stir fry (changed again at this time), stir fry the flavor, then add soy sauce and appropriate amount of water, which is better than the hare; 4. Add the marinated material, the necessary cinnamon, Chinese prickly ash, pepper, Xiangye, cardamom, ginkgo, etc. at home, you can also directly buy the marinated seasoning bag outside; 5. Add the hare, big pepper, etc After boiling, turn to low heat, boil for 30 minutes, and then let it soak in brine for three hours. It doesn't take too long. The hare is easy to cook. I soaked all night, and I think I ordered it. I'll improve next time. 6. The ratio of soybean paste and bean paste is 1:1, so the salinity is enough and no more salt is needed.

Production difficulty: Advanced

Process: brine

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Lu Ye Tu