Stewed rabbit

Stewed rabbit

Introduction:

"Stewed rabbit is a famous local dish in Xuzhou and Pizhou of Jiangsu Province. In one dish, it is served with stewed turtle before and after, which means "tortoise and rabbit race" to set off the banquet atmosphere. It is a local traditional famous banquet and is deeply loved by the masses. Rabbit meat includes domestic rabbit meat and wild rabbit meat. Rabbit meat is also called vegetable rabbit meat. Rabbit meat is cool and sweet, and enjoys a high reputation in the international market. It is known as "health meat", "vegetarian meat", "beauty meat", "Baiwei meat" and so on. Stewed rabbit meat is crisp, rotten and boneless. It is delicious, fat and tender. It tastes sweet and cool. It can replenish qi and relieve summer heat

Production steps:

Step 1: raw material: 3 rabbit legs.

Step 2: 100g crab mushroom and 100g white jade mushroom.

Step 3: 200 grams of pork.

Step 4: raw material, onion, ginger.

Step 5: wash rabbit legs and cut into pieces.

Step 6: remove the roots of crab mushroom and white jade mushroom and wash them.

Step 7: slice onion and ginger.

Step 8: put the rabbit meat and streaky pork into the casserole, add the appropriate amount of water, put them on the high fire and bring to a boil, skim off the foam, and then turn to simmer with gentle fire. Add scallion, ginger, refined salt and Shaojiu and simmer for 90 minutes.

Step 9: add crab mushroom and white jade mushroom, stew for another 30 minutes, then season.

Materials required:

Rabbit leg: 3

Crab mushroom: 100g

White mushroom: 100g

Pork: 200g

Salt: right amount

Shaoxing yellow rice wine: right amount

Ginger: right amount

Note: Jiangsu cuisine is good at stewing, stewing, steaming and frying. It pays attention to adjusting soup, keeping original juice, fresh flavor, thick but not greasy, light but not thin, crisp and not lose its shape, tender and crisp but not lose its flavor.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh