Baked rabbit leg with Jiuwei juice

Baked rabbit leg with Jiuwei juice

Introduction:

"1. Chop Kangda prepared rabbit legs into three pieces, add salad oil to the pan, heat them up, fry the rabbit legs until the surface is golden, then remove the oil. 2. Leave oil in the pan, saute shallot, ginger slices, garlic sauce, pour in Jiuwei juice and rabbit leg pieces, stir fry evenly, sprinkle green and red pepper rice, onion rice, pour oil out of the pan, then serve. 3. Put the rabbit's legs on the plate and garnish with fruit salad. Features: unique taste, burnt rabbit legs, soft and tender taste

Production steps:

Step 1: chop the Kangda prepared rabbit leg into three pieces, add salad oil to the pot, heat up, fry the rabbit leg until the surface is golden, then remove the control oil.

Step 2: leave the bottom oil in the pot, saute shallot, ginger slices, garlic sauce, pour in Jiuwei juice and rabbit leg pieces, stir fry evenly, sprinkle green and red pepper rice, onion rice, pour oil out of the pot, then.

Step 3: put the rabbit legs on the plate neatly, and garnish with fruit salad.

Materials required:

Kangda conditioning rabbit legs: 4

Scallion and ginger slices: 2 slices

Green and red pepper rice: 2G

Onion rice: 1g

Salad oil: 1500g

Bright oil: 2G

Example 1: fruit salad

Minced garlic sauce: 5g

Jiuwei juice: 10g

Note: features: unique taste, burnt rabbit legs, soft and tender taste

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: Original