The stewing method is to cook the food after preliminary processing and raw materials after preliminary processing and blanching water treatment in the prepared marinade, so that the marinade penetrates into it until it matures.
Many people like to eat braised pork, which is rich in nutrients, delicious in taste, and simple to make.
Since a certain amount of seasonings with their own spicy aroma and aroma are added to the stewed dishes, the stewed dishes not only have a mellow five aroma feeling, but also have a special aroma.
Most marinated condiments have the effects of appetizing, strengthening skin and nourishing, and promoting digestion and resolving stagnation. Therefore, the use of marinated raw materials not only meets the human body's needs for protein and vitamins, but also achieves the purpose of appetizing and increasing appetite.
After stewing the meat every time, do not pour the brine. Filter off the seasoning residue, store it in a crisper, cool it naturally, and place it in the refrigerator for preservation. If you eat stewed products frequently, the old stewed soup can be refrigerated and will have to be frozen if it is not used for a long time.
In this way, it will become old brine, and it will have a strong taste when you use this soup and brine in the future.
During the next stewing process, check the color, aroma, salinity and soup of the brine, and replenish seasonings in time. In addition, you can add spicy stewed of chili peppers.
stewed rabbit legs
By VitaWisozk
Recipe Recommendations
- salty and fresh
- stewed
- an hour
- ordinary
Steps for stewed rabbit legs
1
Wash the rabbit legs.
2
Pour water in the pan to blanch the rabbit legs and drain the water.
3
Prepare the brine.
4
Prepare onions and ginger.
5
Prepare Zanthoxylum bungeanum, star anise, cumin, fragrant leaves, nutmeg, cinnamon, and tsaoko.
6
Put Zanthoxylum bungeanum, star anise, cumin, fragrant leaves, nutmeg, cinnamon, and tsaoko into a marinade box or gauze bag and place it in the pan. Pour white wine, onion, ginger, garlic, rock sugar, soy sauce and 1 kilogram of water. After boiling over high heat, simmer for half an hour, and the marinade is ready.
7
Pour the marinade into the casserole and add the blanched rabbit legs.
8
Bring to a boil over high heat, simmer over low heat for 1 hour, soak the rabbit legs in marinade for three or four hours to taste better.stewed rabbit legs Make Tips
How to make marinade: Put pepper, star anise, cumin, fragrant leaves, nutmeg, cinnamon, and tsaoko into a marinade box or gauze bag, and add white wine, onion, ginger, garlic, rock sugar, soy sauce and 1 kilogram of water, boil over low heat for half an hour, and the marinade is ready. I use old marinade, and there is a jargon called "the older the brine, the better." When using old brine, spices and seasonings must be supplemented in time to the color, aroma and salinity of the brine, otherwise the strong flavor will be lost.