Main ingredients: two pieces of clean rabbit meat.
Accessories required: 2g of onion ginger and clove, 2g of cinnamon, a handful of pepper, 4g of star anise, a little dried tangerine peel, 2g of cardamom, 2g of ginkgo, fresh essence, soy sauce, cooking wine, sugar, salt, monosodium glutamate and mashed garlic.
The manufacturing method is as follows:
1, cut the rabbit meat into large pieces, boil the water in the pot, put the meat in the pot to boil, pour a proper amount of cooking wine, blanch for 5 minutes, take it out, and put it in warm water to clean the floating foam on the rabbit meat.
2. Put the prepared clove, cinnamon, tangerine peel, star anise, pepper, onion and ginger slices into a gauze bag, put the seasoning bag into a large pot, add cold water, cooking wine, sugar and salt, and cook for 40 minutes with strong fire to make marinade water.
3. Put the washed rabbit meat into the pot, drain the water, pour in the soy sauce, boil over high fire, and skim off the floating foam on it. Turn the heat down 10 minute, and continue to cook for 20 minutes, then turn off the heat. Don't cover the pot all the time. Don't take it out after turning off the fire. Let the rabbit soak in the gravy for two hours before taking it out. The longer the rabbit meat is soaked in the marinade, the better it tastes.
Pickled rabbit meat can be eaten directly, or it can be made into dip with chopped green onion, garlic paste, fresh essence, sesame oil and vinegar. It tastes good to dip rabbit meat in the dip.
The pickled rabbit meat is bright in color, delicious and fragrant. Rabbit meat contains many vitamins and essential amino acids. Eating rabbit meat regularly can replenish medium coke and prevent harmful substances from depositing in the body. Eating rabbit meat regularly can promote bone growth and brain development. However, rabbit meat belongs to cold food, and people with deficiency of spleen and stomach should try to eat less or not.