Braised Rabbit (hong shao tu rou )

Braised Rabbit

Introduction:

"Rabbit meat is rich in protein, more sugar, a small amount of fat (cholesterol content is lower than most meat) and sulfur, potassium, sodium, vitamin B1, lecithin and other components. It is used for deficiency of spleen and Qi, malnutrition, fatigue, yin deficiency of spleen and stomach, thirst, dry mouth, gastrointestinal heat, vomiting and bloody stool

Production steps:

Step 1: prepare the raw materials.

Step 2: chop the rabbit legs into pieces, add water, boil half of all the spices and blanch.

Step 3: heat the oil and stir fry the remaining spices.

Step 4: wash the blood foam from the blanched meat.

Step 5: add to the pan and stir fry together.

Step 6: when the surface is dry, add cooking wine, soy sauce and stir fry with soy sauce.

Step 7: add some water, chicken essence and rock sugar, bring to a boil and simmer over low heat.

Step 8: crispy meat, add a little salt, fire juice can be.

Step 9: the spiced bean rabbit leg is ready.

Materials required:

Rabbit legs: 2

Star anise: 3

Chinese prickly ash: 10

Cinnamon: 2

Fragrant leaves: 3 pieces

Cooking wine: 1 tablespoon

Salt: 1 teaspoon

Rock sugar: 1 piece

Old style: 2 teaspoons

Soy sauce: 2 tablespoons

Note: salt should be put later. On the one hand, it is more healthy, and the meat is not easy to rot if it is put too early.

Production difficulty: simple

Process: firing

Production time: several hours

Taste: spiced

Chinese PinYin : Hong Shao Tu Rou