Marinated rabbit meat

Marinated rabbit meat

Introduction:

"Rabbit meat in the supermarket is cheap, half the price of pork. When I was a child, rabbit meat is very fragrant without any seasoning. I don't know why now rabbit meat has a fishy smell. Try to make a brine today. I like brine dishes. You don't need to add oil to make brine, because the spices are fragrant enough, and you can also put less salt. It's a dish with less oil and less salt. Rabbit meat has the functions of Tonifying Qi, clearing heat and detoxifying. Rabbit meat contains 70% protein, which is higher than ordinary meat, but the content of fat and cholesterol is lower than all meat, and the fat is mostly unsaturated fatty acids, so it has the saying of "the element of meat". Often eat rabbit meat, can strengthen the body, but will not gain weight, is the ideal meat for obese patients, so rabbit meat is known as "health meat", "beauty meat". It tastes better from late autumn to the end of winter every year. "

Production steps:

Materials required:

Skinned rabbit meat: 1500g

1 Fructus Tsao

Cinnamon: 20g

Star anise: 6g

Angelica dahurica: 2 tablets

Fennel: 20g

Dry red pepper: 1

Licorice: 20g

Soy sauce: 50 ml

matters needing attention:

Production difficulty: ordinary

Process: brine

Production time: one hour

Taste: spiced