Crispy rabbit leg(xiang su tu tui )

Crispy rabbit leg

Introduction:

Production steps:

Step 1: change the rabbit knife and add seasoning to the electric pressure cooker to cook

Step 2: take the rabbit leg to control dry and reserve, the rest can be made into other dishes

Step 3: wrap the powder

Step 4: dip in the egg

Step 5: wrap it with chaff

Step 6: deep fry in oil until golden

Step 7: crisp outside and tender inside

Materials required:

Rabbit leg: moderate amount

Bread bran: right amount

Whole egg liquid: right amount

Raw powder: appropriate amount

Vegetable oil: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Onion and ginger: right amount

Cooking wine: moderate

Salt: right amount

Sugar: right amount

Soy sauce: moderate

Note: rabbit meat is a kind of meat with high protein, low fat and low cholesterol. The content of protein in rabbit meat is as high as 70%, which is higher than that of general meat, but the content of fat and cholesterol is lower than that of all meat, so it has the saying of "the element of meat". In addition, rabbit meat and other food cooked together will be congruent with the taste of other food, so there is also the saying of "Baiwei meat" [note]: rabbit meat is cold and cold, and should not be used for vomiting and diarrhea caused by deficiency of spleen and stomach. Rabbit meat can not be eaten with chicken heart, chicken liver, Rex meat, orange, mustard and turtle meat

Production difficulty: ordinary

Technology: deep fried

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Xiang Su Tu Tui