Braised rabbit meat is a traditional dish with good color and flavor, and its meat is tender and smooth, which is loved by diners. So, how do you make a tender and delicious braised rabbit meat?This article will reveal the secrets of how to make braised rabbit meat, so that you can easily master this delicious dish.
First, the key to material selection
Choice of rabbit meat: Choose fresh rabbit meat, which is tender and has a better taste. Fresh rabbit meat has a clear muscle texture, bright red color, and no peculiar smell.
Selection of ingredients: The main ingredients of braised rabbit meat are ginger, green onions, star anise, bay leaves, light soy sauce, dark soy sauce, caster sugar, cooking wine, etc. Fresh seasonings can make the braised rabbit meat more delicious.
2. Handling skills
Rabbit meat deodorization: Cut the rabbit meat into pieces and soak it in water for 30 minutes to remove the blood and fishy smell. During this period, the water can be changed several times to fully remove the fishy smell.
Blanching: Remove the rabbit meat and blanch it in hot water to remove excess fat and blood foam. Add some cooking wine when blanching, which can remove the smell and improve the freshness.
3. Cooking steps
Stir-fry the sugar color: Add an appropriate amount of cooking oil to the pot, add caster sugar, and slowly fry over low heat until the sugar dissolves and is red. At this time, pay attention to the heat and avoid stir-frying the sugar.
Stir-fry rabbit meat: Put the blanched rabbit meat into the pot and stir-fry over high heat until the surface is slightly yellow. This will make the rabbit meat more tender.
Add seasoning: Add chopped ginger, green onions, star anise, bay leaves and other seasonings, stir-fry evenly, so that the rabbit meat can fully absorb the flavor of the spices.
Seasoning: Pour in an appropriate amount of light soy sauce, dark soy sauce and cooking wine, and stir-fry evenly. At this time, the ratio of soy sauce can be adjusted appropriately according to personal taste to achieve the desired color and taste.
Simmer: Add enough hot water to cover the rabbit meat. After the heat boils, turn to low heat and simmer slowly for about 40 minutes to let the rabbit meat fully absorb the flavor. During the period, it can be turned appropriately to prevent the rabbit meat from sticking to the pan.
Juice removal: When the rabbit meat is stewed until soft, turn to high heat to reduce the juice. During the process of collecting the juice, the rabbit meat should be constantly turned so that it is evenly coated with the soup, which is more delicious and delicious.
Fourth, remove from the pot and serve on the plate
Place the braised rabbit meat on a plate and garnish with chopped green onions and coriander to add color and texture.
It can be eaten with some vegetables, tofu and other ingredients according to personal taste, which is more nutritious.
Braised rabbit meat